Peanut Butter Fudge

Aaron only has two weaknesses in the world: peanut butter and back scratches. While this blog can’t guarantee the latter, Marguerite’s Cookbook can come through when it comes to peanut butter. This light and airy peanut butter fudge recipe is a great change up from the typical fudge recipe, but more on that later.

This recipe is another guest post from one of Marguerite’s oldest friends. Florence Zieger was a fellow teacher, neighbor, and friend to Marguerite for years. They were the same age, and she lived to 97! Flo was another healthy and interesting woman, who drove, wore high heels regularly, and owned a business well into her nineties.  Here is what Flo had to say:

As with most of the recipes in Marguerite’s cookbook, there are very few empirical directions in the cooking and baking portion of the recipes. We gathered from the internet that around 2 & 1/2 minutes is the proper time to boil the sugar and milk. The only other change we made to the recipe was that we lined the pan with parchment paper instead of buttering the pan.

After making this recipe, Aaron wasn’t the only one loving peanut butter. I thought this peanut butter fudge was delicious!  It was light and airy, not heavy like most fudge recipes turn out. I found myself not being able to eat too much of it because it was so sweet. It was a huge hit with Aaron of course, and to keep him from eating it all, he took most of it into work. The fudge got rave reviews there as well. Looks like we will be making this one again soon!