Ingredients
2 cup sugar
1 cup milk
1/2 tsp salt
1 cup marshmallow creme
1/2 cup peanut butter
Directions
Peanut Butter Fudge: Grease 8 by 8 inch baking pan; set aside. Into
a 6 quart heavy saucepan, measure sugar, milk and salt. Over medium
heat heat to boiling, stirring constantly.
With candy thermometer in place, cook, without stirring, until
temperature reaches 235 F or soft ball stage (when a small amount of
mixture dropped into very cold water forms a ball which flattens on
removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110 F or lukewarm, about 45
minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and peanut butter. With a wooden spoon, beat
mixture until it holds its shape and loses some of its gloss, about 5
to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about
30 minutes.
: Source: Mom's old magazine clippings- 1940's to 1970's
: Green Bay (WI) Press Gazette, December 13, 1978
: per Sallie Krebs
Servings: 2 pounds
Peanut Fluff Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge
The History of Recipes
We are able to track the history of `recipes` way back into antiquity, in fact as far back as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move on, there were some interesting books which appeared in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals prepared for the rich people of those days. During the next few centuries, the rich and powerful families of Wesstern Europe strove to offer the most exotic meals, and because of this cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes common in their social group. By the advent of the 20th century, cookery books were greatly in demand mostly as a result of higher levels of literacy, people having more free time and disposable income. The revolution that is television brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Peanut Fluff Fudge recipe.
