Literally! That's because it comes from a cook who knows how to clean up at county fair all across the country. Linda Skeens, who wrote the new cookbook Blue Ribbon Kitchen, stopped by Tonia's Kitchen with her recipe for Blue Ribbon-winning Peanut Butter fudge. One of the rubs against homemade fudge is that it doesn't stay firm, but Linda has a trick she promises will fix that fudge and make it so you'll think it came directly from the candy shop. Linda says being a blue-ribbon winner is great, but you need to know you're not going to always get it. She told Tonia sometimes you get the red or the white ribbon, or even no ribbon at all. But keep trying!
- 1 stick butter, plus more for greasing
- 12 ounces heavy cream
- 4 cups white sugar
- 1 packed cup brown sugar
- 1 (7-ounce) jar marshmallow crème
- 1 teaspoon vanilla
- 1 (16-ounce) jar peanut butter
Grease a 9- by 13-inch pan with butter.
2.In a large pot, melt 1 stick butter and add heavy cream and both sugars. Stir until well-blended and cook over medium heat until mixture comes to a full boil. Let boil, stirring frequently for 7 minutes.
3.Remove from heat and add the marshmallow crème, vanilla and peanut butter. Stir until smooth, then pour into the prepared pan and chill in fridge until set. Cut into squares and serve.
