A major storm blew in our way yesterday: a foot of snowfall combined with high winds made for a twenty-four hour blizzard. Our concert was postponed, people holed up in their houses, our evening guests canceled, and the city basically hunkered down to weather it out.
A few hours before the snow was about to fly, I went out to buy staples. The grocery store parking lot was packed bumper to bumper as folks hastened to stock up on staples before they got snowed in. While most people were doubling up on milk, diapers, bread and maybe wine to last them through the storm, not I. I bought a jar of marshmallow fluff and a jar of smooth Skippy peanut butter.
I had seen this recipe for Killer Crack Peanut Butter Fudge on the ever inspiring blog Cookie Baker Lynn and knew this is what I would be needing to make it through the storm. Lynn calls her fudge the crack cocaine of the candy world, so addictive you can not have just one piece, and warns that after consuming the whole pan (naturally the only choice here) you may find yourself huddled under the table, holding your sore tummy and whimpering for more.
This sounded like my kind of fun and even before I had finished reading Lynn's post (aptly named Warning: Hazardous Material) I was reading for a pen to make a shopping list. No, you're right, I don't keep marshmallow fluff on hand.
This fudge turned out to be every bit as good (or 'bad', depending on your view of drugs) as Lynn had threatened. The texture alone is so amazing, you never want to be without a piece melting on your tongue. If you are a peanut butter fanatic, you'll want to print up this recipe and invest in some marshmallow fluff shares.
This morning the sun shone brightly, glistening off the three foot drifts of snow. Luckily, Noah and I were able to dig out his sled from where it was nearly buried and go for a brisk walk.
Hey, I have to work off that fudge somehow!!
Killer Crack Peanut Butter Fudge (from Lynn)
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup peanut butter
1- 7 oz jar marshmallow creme
1 tsp vanilla
Combine sugar, butter, and evaporated milk in a heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.
Spread in a buttered 9 x 13 x 2 - inch pan. Cool at room temperature, then refrigerate. Cut into squares when firm.