nissley Vineyards

Peanut Butter Fudge

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

Ingredients:

1/2

cup

Milk 

2

cups

Sugar

12

oz.

Skippy Creamy Peanut Butter

7

oz. jar

Kraft Jet-Puffed Marshmallow Cream 

Directions:

Gently boil milk and sugar for 5 minutes.

Add peanut butter.

Fold in marshmallow cream.

Pour into 8" or 9" pan.  Chill until set.  Then cut into pieces.

 

Wine Pairing:  Nissley Fantasy, a grapey, sweet rosé wine, available in all Nissley Wine Shops as well as the Wine & Spirits Shops of PLCB

 

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