Peanut Butter and Chocolate Fudge Recipes

Dad typically left the cooking to Mom when we were kids, but there were times, like when he made gumbo, that he took over the culinary creations.  Two things I remember him making almost yearly were fudge and peanut butter ritz dipped in white almond bark.  The last doesn't need a recipe, but Dad's fudge does.  He typically made two batches, one of peanut butter, and one of chocolate.  This year, I poured half of the peanut butter into two separate pans and then poured half of the chocolate onto each peanut butter pan.  Isaac is currently in sugar heaven!

Peanut Butter Fudge from one of the old, old Reidland, KY United Methodist Church cookbooks:

3        C. sugar
3/4     C. butter
2/3     C. evaporated milk
1 1/2 C. peanut butter
2        C.  marshmallow cream
1       tsp. vanilla

Put sugar, butter, and milk in a large pot.

Bring to a boil.  Boil for 5 minutes.  Stir constantly. Then remove from heat.

Add marshmallow cream, peanut butter and vanilla.  Stir until well blended. 

Pour into 9 x 13 greased dish to cool.

Chocolate Fudge is from the back of the marshmallow cream jar.  If it worked for Dad all those years, it works for me!

3 cups of sugar
1 3/4 sticks of butter

2/3 cup of evaporated milk
1 1/2 boxes of Bakers Semi-Sweet Chocolate Squares-chopped
1 1/2 cups of marshmallow cream
1 teaspoon vanilla

 Put sugar, butter, and milk in a large pot.

Bring to a boil.  Boil for 5 minutes.  Stir constantly. Then remove from heat.

Add chocolate and marshmallow cream.  Stir until well blended.

Pour into 13x9 greased dish (or in my case, on top of the peanut butter fudge I'd already made).

 

 The fudge will be firm in about 3-4 hours.