Polly called and wants my rum cake and fudge recipes. She now has the rum cake recipe but I don't want to give her the chocolate and peanut butter fudge recipe. Ummm...family secret? Naaa, and even if it was... DUH, she is family. Recipe so complicated she will NEVER be able to make fudge? Nooooo, not hardly. OK....the chocolate fudge recipe is on the back of the large Marshmallow Cream jar. The only things I do differently are to use rum instead of vanilla and real butter instead of margarine. I prefer black walnuts to pecans but either kind are good. Are you happy now? The fudge you look forward to every year is right off the back of the jar. My mom always made Smith College Fudge and it was delicious but very temperamental. If the humidity was not quite right or if you cooked it a fraction too long or too short it was inedible but if you hit it just right...yum. I just don't have the patience to make the kind of fudge that might or might not turn out right so I take the safe route. OK Polly, here is the peanut butter fudge recipe that I use and it's in the 1995 Southern Living cookbook....thought you might want to put your sticker on that one. Yep, you now have written proof...your mother is a fudge fraud.
5 Cups Sugar
1 (12 oz) Can Evaporated Milk
1 (18 oz) Jar Creamy Peanut Butter
1 (7 oz) Marshmallow Cream
Butter the sides and bottom of a large Dutch oven, leaving excess butter in pan. Add sugar and evaporated milk, stirring mixture well. Bring mixture to a boil over medium heat, stirring occasionally. Cook, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees. Remove from heat, add peanut butter and marshmallow cream, beating with a wooden spoon until blended. Pour into a buttered 13 by 9 baking dish and let cool. Makes 2 pounds.
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