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You Asked For It

Variations on the theme of peanut butter fudge

By ELLEN FOLKMAN
Published July 20, 2005

Martha Acker requested a recipe for peanut butter fudge after she discovered she could no longer eat chocolate. Many variations came in from all over the area. Below are a few for Martha to try.

Madeleine O'Brien's version, a blue-ribbon winner in the Montgomery County (Md.) Fair, is unusual because it uses graham-cracker crumbs. Judy Collins makes her recipe for family and friends during the holidays because it ships well. Annette Hall, Lucille Frechette and Doris Miller share a version that uses peanut butter chips. It also includes marshmallow creme. Lucille and Doris add 3/4 cup of chopped, salted peanuts. Nancy Csont and Boneta Williams like a microwave recipe that is very easy to make.

For: Martha Acker of Seminole

From: Madeleine O'Brien of Dunellon

Recipe: Blue Ribbon Peanut Butter Fudge

1 box confectioner's sugar

1 pound peanut butter

2 sticks butter, melted

1 tablespoon vanilla

1/2 cup graham-cracker crumbs

Mix sugar with graham-cracker crumbs. Add peanut butter. Melt butter and add along with vanilla. Put fudge in 9- by 13-inch pan. Refrigerate overnight. Cut into squares.

For: Martha Acker of Seminole

From: Judy Collins of Tampa

Recipe: Peanut Butter Fudge

1 stick butter

1 pound light brown sugar

1/2 cup milk

3/4 cup peanut butter

1 teaspoon vanilla

1 pound confectioner's sugar

In a medium saucepan melt butter, stir in brown sugar and milk. Bring to a boil. Boil and stir for 2 minutes. Remove from heat and stir in peanut butter and vanilla. Mix in confectioner's sugar and beat until smooth. Spread into a buttered 9-inch square pan. Chill until firm. Cut into squares.

Makes 3 1/2 pounds.

For: Martha Acker of Seminole

From: Annette Hall of Dearborn, Mich., and Safety Harbor, Lucille Frechette of Seminole, and Doris Miller of St. Petersburg

Recipe: Peanut Butter Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-ounce package peanut butter chips

1 7-ounce jar marshmallow creme

1 teaspoon vanilla extract

3/4 cup finely chopped salted peanuts

In a heavy saucepan, combine sugar, butter and evaporated milk. Bring to a rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter chips; stir until chips melt and mixture is smooth. Add marshmallow creme and vanilla extract; beat until well-blended. Pour into foil-lined 9- by 13-inch baking pan. Sprinkle with peanuts and press them into fudge. Chill until firm.

Makes about 2 1/2 pounds.

For: Martha Acker of Seminole

From: Nancy Csont of St. Petersburg and Boneta Williams of New Port Richey

Recipe: Microwave Peanut Butter Fudge

1 16-ounce box confectioner's sugar

Pinch salt

1/3 cup milk

3 tablespoons butter

1 cup peanut butter

Put sugar in a microwave safe bowl and make a well in the center. Place salt, milk and butter in the well. Microwave for 1 minute or until butter is melted. Stir vigorously until smooth. If it's lumpy, microwave for 45 more seconds. Time will depend on your microwave. Beat until smooth and add peanut butter. Mix and pour into a buttered 8-inch dish. It sets up quickly. Let cool and cut into pieces.

Patricia Kennedy is looking for a recipe for strawberry ice box pie. She had it at a little restaurant in Georgia back in the 1970s. The baker would not share the recipe. It is a large pie, has a pastry crust and is about the same consistency as a key lime pie. She remembers it was pink, rich in strawberry flavor, possibly had whipped cream as an ingredient and was garnished with lots of strawberry halves. She has searched cookbooks, the library, asked friends and contacted Southern Living magazine, to no avail. Now she challenges the "You Asked For It" readers.Patricia and her family would be immensely grateful.

- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified July 19, 2005, 09:19:54]