There is a peanut butter fudge fan club in my family. There’s even a fan of a bowl of peanut butter frosting as a snack (not mentioning any names) in the family. Of the several kinds made over the years, this is the star, made from a Reese’s recipe I found online. Takes awhile. It’s a 234 degree, constantly stirred type of fudge because you’re dealing with butter, evaporated milk and sugar before the addition of chips, marshmallow creme and vanilla.
Pretty green Fenton bowl, too. The cross-hatched fudge must wait to cool, the samples wrapped to be sent along to my mother with a few of the molasses caramels made yesterday.
Ms Chef in Seattle 