In the original draft of Wolves of Northfield (originally nicknamed Getting Lost), two of my main characters have a heart to heart scene while they make fudge. When I was writing the scene, all I could think about was how much my friends and I loved the peanut butter fudge my Grandma Connie always made. I used to have to hide it in the closet so my roommates wouldn’t eat all of it without me. It’s the perfect fudge for people to bond over, and it is delicious too!
In case you want to try your hand at making it, here is the recipe. It works well halved if you don’t want that much peanut butter fudge in your house (making less is the only effective portion control, seriously it’s that good!)
Grandma Connie’s Peanut Butter Fudge
Makes 4 lbs.
1 ½ Cups Peanut Butter (Smooth)
7 ounces of Marshmallow Fluff or regular Marshmallows
5 Cups Granulated Sugar
1 Can Evaporated Milk (12-14.5 ounces depending on the brand)
1 Stick or ½ Cup Butter
- In a bowl, combine the peanut butter and marshmallows.
- In a saucepan, mix together the sugar, milk, and butter over medium-high heat.
- When it comes to a boil, turn the heat down a smidge and let it cook for 10 minutes or until it hits soft ball stage.
- Turn off the heat and add the peanut butter/marshmallow mixture to the pan and stir quickly until there are no more lumps.
- Pour everything into a buttered or lined pan and let it cool. If it is winter, let it cool by sticking the pan straight in the snow. Otherwise, it can cool in the fridge.
When fully cooled, it is ready to be sliced and eaten! I recommend storing it in an airtight container with wax paper between the layers.