Your description of the candy texture sounds very much like a candy that the Sun Harvest store carries, called "Halvah". But it is made with Sesame seeds. Finely ground, I think. I have done a Google search for Halvah recipes, but didn't find any made with peaunt butter. But I imagine you could substitute peanut butter for the Tahini or ground sesame seeds in one of the recipes for the sesame Halvah. I'll be watching this thread to see if anyone comes up with your recipe. I dearly love the Sesame Halvah, but don't indulge very often, it is quite rich, and very addictive! Rusty

This is one thing that my mom likes me to make each year. I had the recipe that my grandma used and then this year I can't seem to find it. I was hoping that someone out there might have a recipe for me. I think that I can use a regular fantasy fudge recipe and switch the butterscotch chips for the chocolate chips. Stacie

I think this is it. Fantasy Fudge Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here. Makes about 117 3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 12-oz. (340 g) package semi-sweet chocolate chips 1 7-oz. (198 g) jar Kraft Marshmallow creme 1 cup chopped nuts 1 teaspoon vanilla extract Traditional method: Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Microwave method: Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds. Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

I do not make fudge, but I do make truffles, which are very similar: Chocolate Truffles 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 2 tablespoons (28 grams) unsalted butter 2tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Different Coatings for Truffles: Dutch-Processed Cocoa Powder Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate. Makes 30 small truffles. For example, if you want a hazelnut flavored truffle it is a good idea to add Frangelico to the chocolate and cream mixture and then coat them in chopped hazelnuts.