I found this in an old cookbook my mother used from the 40's. I'll post it with the original recipe & the variation following.
FUDGE
2 cups sugar
1 or 2 squares chocolate
1/8 tsp cream of tartar or 2 TBL corn syrup
2/3 cup milk
1 tsp vanilla
2 TBL butter

Mix the sugar, milk, grated chocolate, cream of tartar or corn syrup & boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage (238°.) Remove from the stove, add the butter but do not stir it in. When lukewarm, add the vanilla & beat until it creams; that is, until the shiny appearance disappears & the fudge will hold its shape when dropped from the spoon. Spread it in a buttered pan & when it hardens mark it into squares.~~

**Peanut butter may be used instead of chocolate, using 2 TBL of the butter to each cup of sugar in the recipe. Like butter or other fat, it should be added after the fudge is cooked.~~

Thank you both. These recipes sound much more like the fudge I remember than the ones calling for marshmallow creme. I will give it a try this weekend.

Marshmallow cream serves the same function in fudge as corn syrup.......both keep the sugar from forming crystals in the hardened product. The secret to a good peanut butter fudge is to beat it until the glossy appearance disappears as directed in Ginger's recipe.

Dan

Simple, fast and delicious.

2 cups sugar
1/2 cup water
1 cup of peanut butter

Boil sugar and water at rapid boil for one (1) minute. Remove from heat and quickly mix in peanut butter. Have a buttered loaf pan or 8 x 8 pan ready. Pour in and smooth out. Let cool. Makes a small batch but is quick and cheap to make.

2 1/2 cups sugar
3/4-1 cup milk (depending on how cream you want it)
1 1/4 cup peanut butter
1 cup marshmallow fluff
1 tablespoon vanilla

Will need a grease pan or wax paper for easy release.

Heat sugar and milk in pan boil for approximately 3 1/2 min. Remove from heat. Quickly stir in remaining ingredients,mix well ( caution vanilla will cause slight bubbling). Pour mixture into greased pan. Chill until firm.

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