Aunt Mina’s Peanut-butter Fudge

An old family favorite, from the hills of West Virginia where my mother’s family comes from. Pretty simple fudge recipe if you have some time to knock your family out with sugary rich awesomeness.

Aunt Mina’s WV Peanut Butter Fudge
In a heavy saucepan place:
3 1/2 c. white sugar
1 1/2 c. brown sugar
1 -12 oz can evaporated milk
3/4 stick margarine

Mix, bring to boil, turn down heat and keep at a rolling boil until reaches the “soft ball” stage.

(Pupster’s note: I boil the sugar mixture at least 20 minutes, I don’t have a candy thermometer and I’ve never seen this mixture turn into soft balls in cold water, but after about 20 minutes at a good boil while pretty much constantly stirring to keep it from burning, I get good results. Mix will stick together and stay firm when it cools. )

Remove from heat and add:

7 oz jar marshmallow creme

2 c. peanut butter

1 tsp vanilla

Mix well and pour into cake pan greased with margarine (or Pam). Put into fridge until sets. (A couple of hours.)

I’ve made changes to this recipe on accident, the last batch I used Marshmallow Fluff instead of cream, and it came out a little bit more crumbly and less sticky.

Peanut-butter fudge is freaking awesome even if you mess it up. Best if served with a glass of cold milk and good friends.