Side Orders: The intricacies of making the perfect peanut butter fudge

"Gifts from the kitchen are so much more personal," says Peggy Bowers, who makes several batches of peanut butter fudge each year to give away.
"Gifts from the kitchen are so much more personal," says Peggy Bowers, who makes several batches of peanut butter fudge each year to give away.

There's something about homemade fudge that makes the holiday season even sweeter and more festive. The time that goes into stirring it to the perfect creamy consistency and the love that goes into each deliciously decadent square make it one of the most-appreciated gifts to come out of your kitchen.

Peggy Bowers knows well the time it takes to get her peanut butter fudge just right. It's a recipe she found in an old Pillsbury cookbook more than 20 years ago and, in the ensuing years, she has perfected it to the point that "people say it's the best they've ever had," she says.

photo Anne Braly

There's really nothing special to it. The ingredients have remained the same: peanut butter, marshmallow creme, evaporated milk, sugar and butter. But it's knowing when it's reached the exact consistency - when the sugar no longer makes that grainy sound when she pushes the mixture between her metal spoon and the side of her heavy duty, stainless-steel pot and other intricacies of fudgemaking - that makes her fudge the dream of every sweet tooth that has been blessed with a taste of it.

Bowers makes the fudge year round for baby showers, cookouts or any time she's asked to bring a something to a covered-dish dinner. People ask for it. They expect it.

"They always want some left over to take home," she says.

But it's at Christmas when the Mowbray Mountain resident really stocks up on peanut butter and marshmallow creme. She always buys the best - no generic brands. She insists on using real butter and Pet evaporated milk. It just makes the fudge that much better, she says.

And her friends are the ones who benefit. She buys small gift boxes from the dollar store - the kind that fit six squares of fudge perfectly - wraps them with a bow and spreads Christmas cheer.

"Gifts from the kitchen are so much more personal," she says.

Peggy Bowers' Peanut Butter Fudge

1 stick butter (no substitute)

1 (12-ounce) can Pet evaporated milk

5 cups sugar

16 ounces good-quality smooth peanut butter

1 (7-ounce) container Kraft marshmallow creme

Melt butter in large, deep pot on stovetop. Add evaporated milk and bring to a boil, stirring constantly. Remove from heat and stir sugar into mixture gradually. Return to heat and bring to a hard boil for 10 minutes. If it starts to boil over, remove from heat to rest for just a few seconds while continuing to stir. Remove from heat. Add peanut butter, then add marshmallow creme and stir to combine. It's important to add peanut butter first so the fudge will not crystallize when marshmallow creme is added. At this point, fudge should be beginning to set. Pour into a 9-by-13-inch pan. When completely set (about an hour), cut into squares.

Contact Anne Braly at abraly@timesfreepress.com.

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