(one year I filled star-shaped boxes with the fudge
and sent one to each of my brothers)

I remember being in the kitchen
in our modern house in Simi Valley, California. As I read
the ingredients from the magazine and added them to the
electric mixer on the end of the counter, I felt the happy glow
from the “stained glass” creation on the sliding glass doors
beside me that my mom had fashioned for Christmas (scrunched
up tissue paper in bright colors applied with starch, I think?
Does that ring a bell? I think the craft project and the fudge
may have come from the same magazine…ah,
the seventies).

We didn’t seem to have a square pan, so I pressed
the fudge into a round cake pan and that started the
tradition in our family of eating large pie-shaped wedges
of the rich, sweet fudge. Forty years down the road I
have atleast reverted back to a square pan and little
squares….tho’ I am now sorely tempted by the
thought of a pie-shaped helping!

Ok, here it is (I take no responsibility for
what may come of sharing this easy, delectable
and very, very unhealthy fudge).
Do enjoy.

Peanut Butter Fudge

Mix 1/3 cup butter
1/2 cup light corn syrup
3/4 cup peanut butter
(not the organic sort, the bad sort)
1/2 tsp. salt
1 tsp. vanilla

..in large mixing bowl until well blended.
Stir in 4 1/2 cups powdered sugar.
Knead 1/2 inch thick in pan (8″ x 8″ square)
and cool and store in refrigerator.
(May be doubled,
and usually is around here!)

(some for our dear crew on the not-quite-finished
front porch)