Never-Fail Peanut Butter Fudge

Name: Never-Fail Peanut Butter Fudge
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 pounds
Ingredients: 8 ounces butter or 8 ounces margarine; 4 cups sugar; 13 ounces evaporated milk; 12 ounces semisweet chocolate morsels; 1 cup peanut butter; 7 ounces marshmallow creme; 1 tablespoon vanilla

Submitted by PainterCook

"This wonderfully rich fudge is a special treat that always comes out perfect. It's a great gift for the holidays or a birthday. Cut the cooled fudge into perfect squares and pack in a gift-wrapped, tissue paper-lined box. Tie on a bow and you're there."

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Ready In:: 20mins
Ingredients:: 7
Yields:: 2 pounds

ingredients

8 ounces butter or 8 ounces margarine
4 cups sugar
13 ounces evaporated milk
12 ounces semisweet chocolate morsels
1 cup peanut butter
7 ounces marshmallow creme
1 tablespoon vanilla

directions

Combine butter/margarine, sugar and milk in a medium saucepan and bring to a boil. Lower heat but continue to boil 12 minutes, stirring constantly.
Remove pan from heat and add chocolate morsels, peanut butter and marshmallow creme, and vanilla. Stir to blend completely.
Pour into a large pan. For thinner squares of fudge, use a jellyroll pan with a 1/2" side. For thicker fudge, squarish baking pans are fine.
Let cool completely before you cut into squares.

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Reviews

Here's a great combo of PB & chocolate, & when your friends, too, think it's great, that's a plus! I used unsalted butter & chunky peanut butter, & everything went together very easily! Well worth making again! [Tagged, made & reviewed for a team member in Aus/NZ Recipe Swap #14, Mar 08]

Sydney Mike

RECIPE SUBMITTED BY

PainterCook

Laporte, 44

I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware. I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients. Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below. <embed src=http://www.ecrater.com/widget.swf quality=high bgcolor=#ffffff width=266 height=268 name=widget align=middle allowScriptAccess=sameDomain allowFullScreen=false type=application/x-shockwave-flash pluginspage=http://www.macromedia.com/go/getflashplayer flashVars=&path_xml=widget.php&size=s&shape=sq&sid=54996&flash=1/> I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket> <img src=http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg border=0 alt=Photobucket> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>

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