And this one is very quick and easy. FORT WORTH PEANUT BUTTER FUDGE 2 sticks butter (real butter) 2 cups chocolate chips 1 16-oz jar crunchy or extra crunchy peanut butter (I use JIF) 1 lb. box powdered sugar Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting. This is so easy and so very good. It is quick and easy for the busy holidays.

COOKING EFFICIENTLY And the Story Behind Easy Popcorn Candy Looking back all my life I have striven or been driven to do things more efficiently. Probly most people do but it seems stronger in me. Sometimes, of course, it takes lots of extra effort and there is the occasional failure, but for me itâÂÂs worth it. As an aerospace research engineer I and my colleegz were concerned with efficiency in our programs. And so it seems to have rubbed off into my cooking. My wife made popcorn candy at Christmas which the rest of the family would about kill for. But. The poor thing would work all day at it and be frazzled out by it. Well I stayed out of the kitchen at those times (clue #1 for a successful marriage) but eventually she developed AlzheimerâÂÂs and couldnâÂÂt handle it. So I took on the job. I read the recipe and discovered it was based on a divisor of 5. Well imagine dividing a 1 / 4 lb stick of butter by 5. Etc. No wonder she was frazzled out. So I multiplied the entire recipe by 0.8 which then based it on a divisor of 4 and rounded off to the nearest reasonable measure and could walk thru the entire thing in about 4 hours including cleanup. I think about 8 batches in loaf form. Still I hated it. I did 2 XmasâÂÂs and quit. Screw it. Ah, but how to consume the left over ingredients? >>Easy Popcorn Candy:-) -mxyplx, male, 78.583, Chief Cook & Shortcut Arteest.

HERSHEY'S COCOA FUDGE 4 tablespoons cocoa 2 cups sugar 1 teaspoon vanilla 1 cup milk 2 tablespoons butter Mix Cocoa and sugar. Add milk and butter stiring well and bring to a boil. Boil gently stiring often till softball stage. Soft ball is formed when a small amount is dropped from spoon into cold water. Remove from heat, stir in vanilla, allow to stand until fairly cool, then beat until creamy and pour into buttered pan. This was the recipe on the can probably in the mid 1930's when my Mom was a new bride. Over the years she changed it some...using less cocoa, substituting 2/3 cup evaporated milk for the cup of whole milk and after cooking, along with the vanilla she would sometimes add a couple big spoonsful of peanut butter and/or marshmallow cream. And...she always cooked her fudge in a 9" cast iron frying pan. That is how I learned to make it..in the cast iron pan. Can't seem to get it to the right consistancy in any other pan even when using a thermometer.

BD ~ that is correct. It is the same recipe as the Hershey's cocoa fudge only I don't use any cocoa in it and I add 1 cup of peanut butter. Here's my recipe: Peanut Butter Fudge 3 c. sugar 1/8 tsp.salt 1 ½ c. milk ¼ c. butter ( ½ stick ) 1 tsp. vanilla 1 c. peanut butter. ( I prefer creamy for this fudge ) Mix sugar and salt in large saucepan. Add milk gradually and mix thouroghly. Bring to a bubbly boil on high heat, stirring continuously. Lower temp to medium heat and continue to boil til mixture comes to a ball when a spoonful is dropped into cold water. Remove from heat; add butter, vanilla and peanut butter. Let sit for a few minutes to cool, then beat until mixture thickens and loses its gloss. Pour into a lightly greased pan and cut into squares. Two years ago the traffic clerk where I worked brought us some peanut butter fudge. It was delicious. His recipes has the marshmallow cream in it. You may want to try this one too. Frank's Peanut Butter Fudge: Mix together and boil: 5½ oz. evaporated milk 1½ sticks unsalted butter 2½ c. sugar I don't know how long to boil this. I've never used this recipe. I would guess it's to the soft ball stage. Anyway, to the boiled mixture add: 7½ oz. jar marshmallow cream 12 oz. peanut butter 1 tsp. vanilla. Stir until it thickens and loses its gloss.