“For unto you is born this day in the city of David a Savior, which is Christ the Lord.” – Luke 2:11
My mother always made the best peanut butter fudge. When I was young, she would always make sure there was enough left in the pan for me to taste. I loved the “scrapings” because it was so creamy, smooth and warm. I always thought after the cooking process was done that what was left was the best part.
Mother’s Peanut Butter Fudge
1/1/2 cups milk
4 cups sugar
1 cup creamy peanut butter
½ cup margarine (I always use Parkay for this recipe)
Grease a nine-inch square dish. (I always use a Pyrex dish.) Combine milk, sugar and peanut butter. Bring to a boil, stirring constantly. It is a little difficult and you must stay right with it, stirring constantly until it reaches a hard boil stage when dropped in cold water. If you are not a candy maker, I suggest that you invest in a candy thermometer.
After the hard boil stage is reached, take off of the stove and add the margarine. Beat a few minutes by hand and then pour into the Pyrex dish. It will harden as it cools.
Andy’s Note: I have made this recipe for a “100 years.” This is also a grainy fudge like my chocolate fudge. Every time I make this candy, I think of my good friend Wanda Thrift. She loved it better than anything and would ask me in November if I was going to make her some for Christmas. I wish she was here today so that I could make here some peanut butter fudge. Dear friends like Wanda are scarce and I miss her so much. By the way, this kind of fudge is called the old “grainy fudge” with a rough, grainy texture. I think you will add this recipe to your Christmas candies.
Andy’s Famous Chocolate Fudge
¾ cup cocoa
6 cups sugar
light Karo syrup
½ teaspoon salt
2 cups Pet milk
(large can of Pet is 1 ½ cups and I finish filling the cup with whole milk)
1 stick Parkay margarine
2 tablespoons vanilla
1 ½-2 cups chopped pecans
Combine cocoa and sugar well. Add syrup, salt and milk. Mix well in the saucepan and turn the eye of the stove on medium heat. Let it come to a boil and turn the heat down and start stirring. Never quit stirring until it has reached a hard boil stage.
After the hard boil stage is reached, take off the heat and add margarine and vanilla. Mix well and add pecans. Beat for a few minutes and then pour candy into a two-quart buttered Pyrex dish. The size of the dish is very important because the candy fits well and the size of the squares are just perfect when you cut them.
Andy’s Note: It is strange how I associate many of my recipes with people whom I love. When I make this fudge candy, I always think of my wonderful friend, Nancy Wood. In fact, I made her some this year and my wonderful brother-in-law, Dale Fielder, carried it to her yesterday. Needless to say, I could definitely write a book on this chocolate fudge candy. I have made enough of it to fill a high school gym. (Just kidding, but close to it!) One year when we had the U.S. Highway 411 Yard Sale at Mary Virginia’s house, I made fudge and cookies to sell. I had one man to ask if he could buy all of my fudge at $1 a square and he left with 17 pieces of fudge. I know he enjoyed every piece!
I hope all of you have a wonderful Christmas next week and thanks for making this a wonderful cooking year for me. Merry Christmas from my family to yours!
Happy Christmas Cooking, Andy Bedwell
“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and the Messenger on Rainbow Drive.