Saturday, March 1, 2014

Granny Hollin's Peanut Butter Fudge: Janet & Marty Appel

Today is National Peanut Butter Lover's Day! O.K. this is a weird food holiday since there are several other peanut butter holidays, but I think it's a day to celebrate, especially since my friend Janet Appel sent me Granny Hollin's recipe for Peanut Butter Fudge. Janet and her husband Marty made Peanut Butter Fudge (and Chocolate Fantasy Fudge) during the holidays. So get out that jar of peanut butter and get started!

Janet Appel:

Below are photos of making fudge and the original handwritten recipe card. The typed version (below) has some of our notes on making the two types of fudge. Granny Holllin was my Papa Jack's mother. I first ate this fudge in the early 1960's when he joined our family, and we joined his family. Lucy Hollin was a great Southern cook. She always brought both types of fudge to the family reunions to go in the Hospitality Room. The Hollins have the best reunions ever: Friday through Sunday brunch at a hotel/motel. A different family organizes the reunion each year.

Peanut Butter Fudge from Granny Hollin 
Circa 1970 or earlier 
Yield ~5 pounds 


5 Cups Sugar
2 sticks butter
1 large can Carnation Cream (Evaporated Milk)
1-12 oz jar Jif Peanut Butter (creamy)
1-7 oz jar Marshmallow Crème (Kraft)
1 Tbsp Vanilla
1 pinch salt

Combine sugar, cream, salt and butter in a heavy 6qt saucepan. Mixing thoroughly bring to a boil on high heat stirring constantly.

Continue to boil on medium heat stirring constantly (to prevent scorching) for 10 minutes or until a little dropped in cold water will form a soft ball.

Cut off heat; add peanut butter, marshmallow crème and vanilla. Beat vigorously with a large mixing spoon until peanut butter and marshmallow crème is blended. Doesn’t take but just a few minutes for it to be thick enough to pour. Pour it in a generously greased (with butter) broiler pan or cookie sheet 18x12x1.

Let cool and cut into squares. Keep in a covered metal container in refrigerator.

Recipe for Fantasy Fudge can be found on label of Marshmallow crème jars for chocolate fudge. I just substituted peanut butter using the same method. 

Note: In case the label has changed, for chocolate fudge use 12 oz of semi-sweet chocolate chips. We add broken nuts to the chocolate fudge. We have made peanut butter fudge and added chocolate to it at the end: swirl the chocolate in, don’t melt all to one look. 

From Janet Rudolph: Here's a photo of Marty Appel cutting fudge. So precise--with a straight-edge--it sure looks better than mine.


Libby Dodd said...

I am intrigued. Why are there large containers of sour cream in the fudge making picture?

Janet Rudolph said...

What I forgot to include is that the sour cream tubs are filled with fudge!

Patricia Stoltey said...

I should not be looking at this blog post. This is my all-time favorite kind of fudge. Yum!