That’s right folks, November 20th is National Peanut Butter Fudge Day. I wonder who declared it such, but I’m going with it. So, in honor of the day that honors one of my favorite treats, I will reprise my mom’s recipe.
I still have the handwritten recipe card she gave me. Mom passed away in Y2K but my last memory of this fudge was when she was very ill, toward the end of her life, yet she made me the fudge at my request. I only realize now how she must have struggled to stir the peanut butter into the stiff batter.
A mother’s love knows no bounds — sweet memories of mom, food and hospitality. Here’s to you mom!
Make some fudge for someone you love. They’ll be glad you did.
Mom’s Peanut Butter Fudge From the kitchen of Lois Garneau
1 box confectioner’s sugar (1 pound or 4 cups)
3/4 stick margarine (no butter, seriously, use Parkay margarine)
1/2 cup milk (any kind will do, I used skim)
1 twelve-ounce jar of peanut butter (about 1-1/2 cups)
1 nine-ounce jar of marshmallow cream (closest I could find is 7.5 ounces)
In saucepan, mix confectioner’s sugar, margarine and milk. Cook and stir for about 6-1/2 minutes until it boils. It should be at the candy soft ball stage.
Add peanut butter and marshmallow cream. Beat by hand, Pour into square pan. Cool and cut.
Don’t know what to do with that leftover Halloween candy (besides scarf it down?). I have a quick weekend breakfast pastry made with three ingredients—refrigerated crescent rolls in the pop-open can, raspberry preserves, and a Milky Way® bar. This makes a gooey and hot breakfast surprise for the family or overnight guests. But, if you have other candy leftover, why not try it with Twix® or Kit Kat bars? Maybe even a Snickers to add a peanuty crunch.
Pop open the crescent rolls and separate according to the package directions. Spread each triangle of dough out on an ungreased cookie sheet.
Spread each triangle with a teaspoon or so of raspberry preserves. Coarsely chop the Milky Way® bar (or Twix® or Kit Kat®) and put about a teaspoon on top of preserves.
Roll the triangles into a crescent roll according to package directions.
Brush each croissant with lightly beaten egg white to give it a nice glazed and browned look.
Bake for 20 minutes in a 375⁰ oven. Serve hot.
Yield: 8 croissants.
Photo of Barbara’s easy breakfast pastry by Cindy Dyer .