Holiday Fudge

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HOLIDAY FUDGE


Creamy Peanut Butter

1 1/2 CUPS CREAMY PEANUT BUTTER
2 STICKS (1/2 LB. REAL BUTTER)
1 LB CONFECTIONERS SUGAR
7 OZ. MILK CHOCOLATE BAR

Melt on medium heat – 2 sticks (1/2 lb.) real butter – no margarine substitutes, please & 1 cup creamy peanut butter – use quality brand name only.
No one promised this will be non-fattening.

Heat until just the edges of the mixture begin to bubble. Do not overheat and DO NOT allow

 to come to a boil.

Quickly add 1-pound confectioners sugar and mix vigorously using alternating figure eight and circular motions until the mixture is creamy.

Pour the mixture into a 11 x 7 – inch, rectangular biscuit or cake pan. Spread to an even thickness.

Melt 7 or 8 oz.  milk chocolate ( Hershey’s or any brand name will work well) together with 1/2 cup of creamy peanut butter on low heat until melted into a fluid. Do not overheat!

Spread the chocolate evenly over the peanut butter / sugar mixture.

Refrigerate for exactly 1 1/2 hours, then cut into 1 1/2 inch squares.
Caution: Longer refrigeration will cause the fudge to crumble.