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Submitted by: Betty Stoner, March 26, 2010;
edited April 1, 2010
Joyce's Notes: My mother never made
peanut butter and jelly sandwiches. I was probably in high school,
when I had my first taste. A delicacy, I thought. Here is
a similar treat when serving the fudge with our Fantasy, a sweet rosé wine blended with distinctly
grapey Native American varieties (Concord, Catawba, and Niagara).
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Peanut Butter Fudge
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Ingredients:
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1/2 |
cup |
Milk |
| 2 |
cups |
Sugar |
| 12 |
oz. |
Skippy Creamy Peanut Butter |
| 7 |
oz. jar |
Kraft Jet-Puffed Marshmallow
Cream |
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Directions:
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Gently boil milk and sugar for 5 minutes. |
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Add peanut butter. |
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Fold in marshmallow cream. |
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Pour into 8" or 9" pan.
Chill until set. Then cut into pieces. |
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Wine Pairing: Nissley
Fantasy, a grapey, sweet rosé wine, available in all
Nissley
Wine Shops as well as the Wine & Spirits Shops of PLCB
Region 2. Fantasy is also available by UPS
delivery within PA. |
© Nissley Vineyards 2010
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