Peanut butter fudge

Yesterday I shared my fudge recipe--Mamie Eisenhower's recipe, actually. If you haven't seen that post, click here. Believe me, you can make this fudge. No special equipment required. It's easy to make and it's absolutely delicious.

Now, Mamie's Fudge is chocolate fudge. It's a delectable blend of semi-sweet and German chocolate. It's to die for. But many years ago, my mother came up with a variation on Mamie's Fudge. It's a recipe for peanut butter fudge--but it's not like any other peanut butter fudge you've ever tasted, I promise. Why? Because there's no peanut butter in it. Instead, it's made with Reese's Peanut Butter Chips. Oh, my goodness--this fudge gives Mamie's Fudge a run for its money. And here's the recipe for you:

Peanut Butter Fudge

4 1/2 cups sugar

pinch of salt

2 Tablespoons butter

12 ounce can evaporated milk

24 ounces Reese's peanut butter chips (4 cups, which is about 2 1/2 packages)

2 7-ounce jars marshmallow creme

2 cups chopped nuts (optional)

Butter a pan for the fudge. A 9 x 13 pan works well for thick fudge; a small sheet pan is good for slightly thinner fudge.

Place peanut butter chips, marshmallow creme, and chopped nuts into bowl. Set aside.

Combine sugar, salt, butter, and milk in heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. As soon as the mixture comes to a boil, set a timer for six minutes. Boil, continuing to stir, for exactly six minutes. Remove from heat and pour immediately over other ingredients. Stir until all the peanut butter chips are dissolved.

Pour into buttered pan. If you can bear to wait, let stand one hour before cutting.

Both the chocolate fudge and the peanut butter fudge recipes make six pounds of fudge, so you'll have plenty to eat and plenty to share. And believe me, the people you share with will be very, very grateful.

What Christmas treats are you making this week?