Each year when I was a little girl, my mother made peanut butter fudge for me to take to my elementary school teachers. We called it “grade school.” She made the fudge using a cup of iced water because she didn’t have a candy thermometer, and it came out perfectly every time. (See note at bottom.) She saved her Christmas card boxes, and we added waxed paper and the fudge, and I presented it to my teachers. They LOVED it!!! We published this recipe when we first started blogging, but since our numbers have grown so much since then, we bet the majority of you don’t know about it. It is easy and delicious. It’s not the Christmas season in my house without it. I cook up a batch for Mr. Right and me and stick it in the freezer. When we need a little somethin’ sweet, we know where to find it.
PEANUT BUTTER FUDGE
2 cups white sugar
2 cups brown sugar, firmly packed
1 cup milk
Cook over medium heat, stirring constantly, till it gets to the soft ball stage.
Remove from the heat, stir in 1 cup of peanut butter and 1 tablespoon of butter.
Quickly pour into a buttered 8 x 8 inch pan. Allow to cool before cutting.
NOTE: Since she didn’t have a candy thermometer, she would drop about 1/2 teaspoon of the boiling mixture into iced water and roll it with her fingers. When it formed a soft ball, that meant it was time to remove the pan from the heat and stir in the peanut butter and butter. If you use a candy thermometer, it will have a temp for soft ball. You have to work quickly, or it might firm up before you can spread it in the pan.