Peanut Butter Fudge
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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 rosť wine blended with distinctly grapey Native American varieties (Concord, Catawba, and Niagara).  

Peanut Butter Fudge





2 cups Sugar
12 oz. Skippy Creamy Peanut Butter
7 oz. jar Kraft Jet-Puffed Marshmallow Cream 


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 PairingNissley Fantasy, a grapey, sweet rosť 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