This recipe for peanut butter fudge has a special history behind it, and it’s so perfectly rich and delicious, you’ll think you’re biting into a slice of heaven!
Since my oldest daughter has started school, I’m sometimes able to carve a little bit of time into my days to do things that I enjoy doing. One of those things is thumbing through old cookbooks that have been given to me over the years that are filled with tons of recipes from local people – many of which I never knew. I came across a fundraiser-type cookbook that was put together by the local school when my husband was in the 5th grade. Naturally, I turn straight to the dessert section in hopes of stumbling across a gem tucked away amongst the pages that I could do a little taste-testing on.
Truth be told, I don’t know that this recipe for peanut butter fudge is anything unique or one-of-a-kind, because I do know off the top of my head that the ingredients listed here are typically found in most peanut butter fudge recipes. However, it wasn’t the ingredients that stuck out the most to me. It was the name beside the recipe that made it jump right off of the page.
Mrs. B was known in our community for making the best cakes and confections money could buy. She ran a business out of her home selling her homemade goods for many years, and I was lucky enough to get to indulge in quite a few of them. Seeing her name by this recipe for peanut butter fudge told me one thing and one thing only: this was going to be the best peanut butter fudge I’d ever sink my teeth into.
And, just as I expected, it definitely was. Mrs. B always knew what she was doing in the kitchen, and I sure am glad she shared this recipe with the world in that little school cookbook all those years ago. This peanut butter fudge is decadent beyond belief, and the crunchy peanut butter gives it a nice texture that sets it apart form the rest!
- 1 lb powdered sugar
- ½ cup evaporated milk
- 1 stick margarine
- 1 7 oz jar marshmallow cream
- 1 18 oz jar crunchy peanut butter
- 1 tsp vanilla
- Combine sugar, milk, margarine and marshmallow cream.
- Bring mixture to a boil, stirring constantly on medium-low heat.
- Boil for 5 minutes and remove from heat
- Stir in peanut butter and vanilla
- Beat by hand for 2 minutes and pour into a greased pan
- Allow to cool completely before cutting
Her granddaughter just so happens to work as an assistant teacher in my daughter’s classroom, so I packaged up a few pieces and sent it to her so she could have a sweet reminder of her grandmother after a long day of tending to 4 year olds. Mrs. B went on to be with our Lord about a year and a half ago, but I’m so glad her memory lives on through these recipes!
Do you have any cookbooks sitting on your shelf that have precious gems like this one tucked away in the pages? Do you have another fudge recipe you’d like to share? Leave a comment below and share the love!