A few years before mom died I asked her if she would make me some of her peanut butter fudge. I lived 1,000 miles away so that meant not only making it, but packing and shipping it. At the time, her illness was starting to take its toll and she sounded worn out. But she made the fudge and shipped it to me. That was the last time I had mom’s fudge made by her. But, the recipe and memories live on.
I planned to make mom’s peanut butter fudge for Christmas, but time got away from me. I have all the ingredients, so why not make it for Valentine’s Day? I added a little chocolate to top it off for the occasion.
Here’s mom’s recipe in her handwriting. Note that the 9-ounce jars of marshmallow cream or 12-ounce jars of peanut butter don’t exist anymore. Consider the recipe a guideline, not an exact science. You’re going to have to fudge it on the fudge.
Mom’s terminology is amusing. When was the last time you heard of oleo? And her instructions to “remove from fire” is classic. Julia Child often said this very phrase. (I know because I’ve read every book written about and by Julia).
Everyone who tastes mom’s fudge claims it’s the best peanut butter fudge they have ever eaten. It’s not a family secret, so spread the love and make some fudge.
Mom’s Peanut Butter Fudge
From the kitchen of Lois Garneau
- 1 box confectioner’s sugar (1 pound or 3 cups)
- 3/4 stick margarine (no butter)
- 1/2 cup milk (any kind will do, I used skim)
- 1 twelve-ounce jar of peanut butter (about 1-1/2 cups)
- 1 nine-ounce jar of marshmallow cream (closest I could find is 7.5 ounces)
In saucepan, mix confectioner’s sugar, margarine and milk. Cook and stir for about 6-1/2 minutes until it boils. It should be at the candy soft ball stage.
Add peanut butter and marshmallow cream. Beat by hand, Pour into square pan. Cool and cut.