While wandering down Duval Street in Key West, you will stumble upon at least two different sweet shops. These shops have the most wonderful aromas and draw you into their cool, air conditioned parlors. There you can dive into warm chocolate chip cookies and, my favorite ….. fudge. I have a friend who makes the most wonderful treats and, with most regularity, brings them to work to share… this is where my love affair with Mary Lou’s Peanut Butter Fudge begins. Each bite takes me back to Dual …to the aromas….to Mattheessen’s …to Kilwins ….
Bring sugar, milk, butter (margarine) to a rolling boil over medium heat.
Boil stirring constantly for 4 minutes. Remove from heat. Add marshmallow creme and peanut butter.
Pour into lined and buttered 10 x 13 pan. I lined my pan with foil and then buttered that for easy removal.
When cool, remove from pan and cut into squares. I use a pizza cutter to keep the edges nice and clean.
4 cups of sugar (use a better quality here – after all it is fudge)
1 stick of margarine (Mary Lou uses margarine, I used butter and the recipe worked just fine)
1 cup of evaporated milk
12 oz jar of peanut butter – can’t find a 12 oz jar? Then use 1 3/4 cups of peanut butter.
7 oz jar of marshmallow creme