Peanut Butter Fudge

Merry Day after Christmas!  I hope you all had a wonderful time with family and friends! I was ready for some calmness and set up a heavenly tea with my angel from a late beloved friend, my Goebel angel and baby Jesus, and a cream colored teacup. 

 

 

The Williamsburg replica pewter teapot is from my late Great Aunt Kitty.

This is my little living room tree, with the tree skirt that I made and stenciled when my kids were little. 

I had a wonderful time, for as you know my family celebration was a week ago, and I spent Christmas Eve at my daughter's, after we attended Mass and then I spent Christmas Day there as well.  These are my four kids, Molly, the oldest, Kevin, the youngest, me, Mike, the third child, and Tim, the second child.  

 

These are  my darling grandchildren minus Connor (sniff).  Hayden and Harper are in the front.  Cissy, Riley, home from the Army, me, Caiden, Avery and Ella. 

Yield: depends the size cut

Author: Kitty, but recipe was to Molly from my mother-in-law

Peanut Butter Fudge

My daughter, Molly loved this peanut butter fudge recipe and her grandma sent her the recipe when we first moved to Texas in 1986.

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1 cup peanut butter
• 1 jar marshmallow cream (these used to be 9 ozs, but are now 7 ozs.)
• 1 teaspoon vanilla

Instructions

1. Into a large saucepan, combine sugar with butter, and milk and bring to a boiling point. Stirring constantly, boil for 5 minutes.
2. Remove from heat, and add peanut butter, marshmallow cream, and vanilla and mix well.
3. Pour into a 9 x 13" pan that's been lined with parchment paper. Let cool, and then lift the paper and cut into squares. Store in the fridge.

Notes

If you like thick pieces of fudge, use a 9 x 9" square pan.

Thank you for your visit and Peace, Love, Joy and Hope for 2023!

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage

Encouraging Hearts and Home