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 sixties).
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 at least 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).
*Updated in 2018-yes-I still make this, tho’ now entirely organic. It feels almost nourishing now. : )*
Peanut Butter Fudge
Mix 1/3 cup butter (pasture-raised)
1/2 cup organic light corn syrup
3/4 cup organic, smooth peanut butter
1/2 tsp. salt
1 tsp. vanilla
..in large mixing bowl until well blended.
Stir in 4 1/2 cups organic 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