We made our traditional sugar cookies and decorated and decorated until the counter was covered with frosting and the floor was covered with sprinkles. Lots of fun until I had to clean it all up. Then I boxed up peanut butter fudge with pretty ribbon, which is a recipe that my mama would make every year during the holidays. Lots and lots of childhood memories are around the taste and smell of this fudge. Here’s the recipe. It’s a keeper.
2 cups sugar
2/3 cup milk
1/2 pint marshmellow creme
1 cup peanut butter
1 (6 oz) package (1 cup) semi-sweet chocolate pieces
1 teaspoon vanilla
1.Butter sides of a heavy 2-quart saucepan.
2. Combine sugar and milk. Stir over medium heat until sugar dissovles and mixture boils. Cook to soft ball stage (234-250 degrees).
3. Remove from heat; quickly add creme, peanut butter, chocolate and vanilla; blend quickly. Pour into buttered 9×9 inch pan. Score; cut when firm.
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