...I thought I would give you all the recipe for my Peanut Butter Fudge. So here goes:
1st stage
1 large jelly roll pan, the one I have is 9 1/2"X13", greased well, bottom and sides, with butter or margarine
1 small jar peanut butter
2 small or one large jar of marshmallow creme
I teaspoon of vanilla
Put all of these in a deep, heatproof mixing bowl preferably attached to a good quality stand mixer.
2nd stage
Then mix in a large deep pot:
3 sticks of butter or margarine (I use Blue Bonnet but you can use any)
6 cups of sugar
1 can of evaporated milk
Cook the second stage to the soft ball stage. It will take a while especially because you have to stir constantly with a spatula which will scrape the bottom of the pan. I use a figure 8 with a wide spatula which will scrape the entire bottom by the time I've completed the figure 8. When your cooked mixture reaches soft ball stage, pour it into the mixer and turn it on low speed until it mixes the ingredients then turn on full speed until everything is totally mixed. Time is essential here, in order for it to be poured into the jelly roll pan, you have to do the above quickly. If necessary spread the mixture in the pan. It helps a great deal to have two people to do this. The hot bowl is hard to handle with oven mitts on but you have to pour and spread the mixture at the same time if you are by yourself. Be VERY careful, the hot mixtures bond to skin and hurt like....well, you know.
You can switch the above to milk chocolate fudge by adding a pack of semi sweet chocolate chips (1 pound exactly) instead of peanut butter. All else is the same. I wouldn't even try this recipe over a campfire. One last thing-don't eat too much or you will act and LOOK like a pig. Oink, oink that's me.