Chocolate-peanut butter-marshmallow fudge

My Mom’s Famous Fudge

Are you ready?  I’m about to let you in on a family secret.  It’s my mom’s fudge recipe.  This fudge is so well-known… so sought-after… so stinkin’ delicious, that I couldn’t call us friends if I wasn’t willing to share it with you.  Consider it my Christmas gift.

Seriously, I can’t even tell you the requests that come for this fudge.  The expectations of yumminess.  The oohs and ahhs of happiness.  I kid you not.  Try it.  You’ll see.  And you can thank my mom.

Recipe:  My Mom’s Fudge

1 stick of butter

3 c. granulated sugar

1 tsp. pure vanilla extract

pinch of salt  (We’re talking the three-finger pinch here.)

pinch of flour

pinch (drizzle) of light corn syrup

3 Tbsp. unsweetened cocoa powder

1 c. evaporated milk

1/2 c. water

1 c. creamy peanut butter

1 c. marshmallow fluff

1 c. chopped walnuts, optional  (These aren’t really optional in my opinion, but Bea can’t eat walnuts, so there are always some batches made without.)

Butter a 9×9 baking pan.  Cook first 9 ingredients over low-medium heat until fudge forms a soft ball when dropped into cold water.  (This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.  Use your fingers to gather the cooled syrup into a ball.  If it is at the soft ball stage, it should easily form a ball, then flatten once it is removed from the water.  I don’t have the patience for this method, so I just cook mine until it registers between 235-240 degrees on a candy thermometer.)  Remove from heat.  Stir in peanut butter, marshmallow fluff, and walnuts.  Pour immediately into prepared pan and allow to cool completely before cutting.

(Can be frozen too!)

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