To prepare for a friend's cookie exchange this weekend, I made a couple of kinds of candy. This peanut butter fudge is amazingly simple and always a hit. You can use water instead of milk to make it dairy-free. (Some marshmallows are vegan and others aren't – check the label.)
Peanut Butter Fudge
2 cups sugar
1/4 cup butter or margarine
1/2 cup milk
10 large marshmallows
1 cup peanut butter
3/4 teaspoon vanilla
Mix sugar, butter/margarine and milk in pot. Bring to a boil. Cook 3-5 minutes. Remove from heat.
Stir in the marshmallows. Stir well until they combine. If necessary, turn the heat on low for a minute to help them dissolve.
Blend in the peanut butter and vanilla. Pour into a buttered eight by eight inch pan and cool.
While I'm at it, here is the easiest ever fudge recipe. To think I used to stand by the stove for an hour, with a candy thermometer.
1 bag chocolate chips (best quality)
1 can sweetened condensed milk
1 teaspoon vanilla
Mix chips and condensed milk in a 9 by 13 inch glass casserole dish. Microwave 2 minutes. Add vanilla and stir to combine. Let set several hours.
Kris Bock writes novels of suspense and romance involving outdoor adventures and Southwestern landscapes. If you love Mary Stewart, Barbara Michaels, or Terry Odell, try Kris Bock’s stories of treasure hunting, archaeology and intrigue, and art theft in New Mexico. To learn more about her latest work, visit:
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