Recipe for peanut butter fudge calls for marshmallow creme


September 02, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

When Mary Connelly of Catonsville requested a recipe for peanut butter fudge made with marshmallow creme, she received many responses with copious words of praise for the flavor of this fudge.

The recipe of Dawn O'Haro of Ellicott City, who says it was given to her by co-worker Margaret Scelsi, was first choice of our chef.

White peanut butter fudge

2 cups sugar

1 cup peanut butter

2/3 cup milk

1 cup marshmallow creme

Boil the sugar and milk to the soft ball stage.

(To test, use a candy thermometer. Or, drop 1/2 -teaspoon of the hot mixture in cold water and if it forms a ball or circle, it is ready.)

Stir the peanut butter and marshmallow creme into the hot mixture and immediately pour it into a buttered 13-by-9-inch pan.


Barbara Malina of Eldersburg was emphatic about her peanut butter fudge recipe which has a variation of ingredients from the above. She wrote, "This fudge is addictive . . . I took a batch into work and no one could stop with just one piece. It was gone in no time and they were still asking for more."

Peanut butter fudge

3 cups sugar

2 tablespoons cocoa

1 1/2 sticks butter or margarine

3/4 cups milk

1 teaspoon vanilla

Combine ingredients and bring to a slow boil, stirring constantly. Then continue boiling over low heat for 15 minutes without stirring.

Add the contents of a 12-ounce jar of creamy peanut butter and 7-ounce jar of marshmallow creme.

Beat with an electric mixer on low speed and pour into a buttered pan. Chill until firm.

Mrs. Malina also prefers the 9-inch by 13-inch pan. An 8-inch pan, she says, yields a very thick fudge.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.


Recipe request

* Phyllis McIntosh of Baltimore requests a recipe for chocolate fig cake which, she says, her family enjoyed at a restaurant on Prince Edward Island. She describes it as "one layer, very dense and fudgy, topped with rich chocolate frosting . . . and absolutely sinful."

* T. G. Arscott of Lutherville wants a "recipe for french fries which are coated with ingredients similar to fried chicken. They are sold at the Cross Keys Deli."

* Joyce Poling of Linthicum says she had lemon cole slaw at a catered event recently and would like a recipe for it. She also wants a cheesecake which has a crushed taco chip crust and is served as a main dish.

* Olivia S. Yeager of Fulton wants a "Mamie Eisenhower fudge."

* Sara L. Hurley of Vienna wants a recipe for "muffin bread" which she remembers being made by her family. This, she says, was a light, fluffy, yellowish bread.

* S. Hymer of Baltimore has lost her recipe for onion pie which she believes was called Moonshine Pie made with Vidalia onions.

* Larry Sugar of Baltimore wants the award-winning chili recipe featured on the PBS Great Chefs series Sept. 7, 1987. "Some guy entered it in a contest and won," he wrote.

* Jane Collier of Towson wants the recipe for fresh peach cake which, she says, was sold by a local bakery "either Herman's or Muhly's. The outstanding feature was the sweet dough," she says.

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