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    Don't get too attached to your deathless prose, because the editor will change it. A good editor will improve your writing, but any editor will change it. In this respect editors are the same as dogs; when they see something new, they simply must mark it with their own scent.
    —Mike Gunderloy

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      Sunday, 11 April 2004  |  Fantasy Peanut Butter Fudge
    [ ]

    Happy Easter! One of my daughter's favorite holiday treats is her grandmother's fudge. The trick is to keep it boiling for a full 4 minutes or it doesn't set up correctly but not to overboil it or it will be crumbly.
    Good fudge is a tricky accomplishment in life.

    Ingredients

    3 cups sugar
    3/4 cup butter (1 1/2 sticks)
    1 small can evaporated milk (2/3 cup)
    1 cup peanut butter (mom's revision)
    1 jar (7 oz) Marshmallow Cream
    1 tsp. Vanilla
    1 cup of Pecans

    Heat
    Sugar, butter & evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat for 4 minutes (suggested 234 degree Farenheit with candy thermometer if you have one), stir constantly to prevent scorching. Remove from heat.
    Stir
    In peanut butter and marshmallow cream until melted, stir in vanilla and nuts.
    Spread
    Spread immediately in foil-lined 9 inch square pan or a buttered glass casserole dish. Cool at room temperature at least 4 hours. Cut into squares. Makes about 3 lbs of fudge.



    Original Source - Kraft foods - Substiantially revised by my Mother
    posted at 08:44 AM | |

     

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