How to Make Delicious Christmas Fudge

My grandmother was somewhat famous for her old-fashioned peanut butter fudge, and made all her Christmas money selling it at fairs, parades, Madison Chautauqua and craft sales. But although I have sold some, I mostly make family and friends happy every Christmas by making grandma's fudge for gifts, treats and parties. It is very popular, partly because it is absolutely delicious, and partly because some people either can't eat chocolate, or just get sick of the glut of chocolate at Christmas time. I asked my grandma once if the recipe was a secret, and she said no, she gave it to anyone who asked. So, in memory of my grandma, I'd like to share with you the recipe and directions for the best tasting, easiest to create fudge you'll ever taste. (Do make sure no one has peanut allergies, though, since obviously it contains peanuts).

You only need five ingredients to make this fudge, and it takes about 15 minutes from deciding you want to make it to pouring it in the pan so it can cool. It is very easy since it requires such a short cooking time and no beating. Follow the directions below and get ready to be the most popular person at the office Christmas party.

Ingredients:

2 cups granulated sugar
1 Tablespoon margarine
1/2 cup evaporated milk
3 Tablespoons light Karo syrup
1 cup peanut butter, whatever kind is your favorite - SET ASIDE

Directions:

Butter a small serving dish to pour the fudge in when you are done, by rubbing a little bit of softened margarine all around the dish. It can be a glass dish, metal, or you can even use a mold of some kind, like a bundt pan, as long as you butter it thoroughly.

Measure out the sugar, margarine, evaporated milk and Karo syrup into a medium sized saucepan. Put the pan on the stove and turn the heat to HIGH. Begin stirring, and don't stop. I have discovered that to keep the fudge from scorching, it is most efficient to do a kind of figure eight around the bottom of the pan, then around the edges; repeat at a different angle. Keep moving over the bottom of the pan until the mixture begins to bubble really well, which should take 4 to 5 minutes. It will resemble a volcano, with bubbles rising and bursting. At this point, turn the heat to MEDIUM, and keep stirring. Don't ever stop stirring. The mixture will begin to get a little frothy, slightly darker and a little thicker. If small scorch bits come to the surface, don't worry. But keep stirring.

You should keep stirring for about 5 more minutes. The humidity will determine how creamy the fudge will be, and after the first batch, you'll know whether to cook it a little longer or a little less, depending on how creamy or dry it is. By the way, don't try to make more than one batch at a time. It just doesn't turn out well. This fudge is so rich, a small batch goes a long way anyway.

Remove the pan from the heat. Grab the cup of peanut butter you have set aside and scoop it in to the hot mixture. Using your hot mixing spoon expedites the process. Stir gently, folding the peanut butter in to the mix. Mix thoroughly, then stir more vigorously, for a minute. Do not beat the mixture. When the peanut butter is combined thoroughly in to the mix. pour it in to the buttered dish or mold. Let cool and thicken before cutting or unmolding. Stir in an airtight dish, but don't refrigerate. It can, however, be frozen for future use. Serve to your salivating friends, and bask in their praise.