My mom made that recipe adding peanut butter after it was cooked, I do that also. I don't measure the butter anymore, just put in what looks right, probably a tablespoon or a little more, and 1/3 cup or so of peanut butter. Sometimes I add a glop of marshmallow cream. The change my Mom made and I do also, is reduce the cocoa to a heaping tablespoon or so. Don't measure that anymore either. I cook mine in a 9 inch cast iron skillet, like Mom did. Cooks much quicker, but you really have to watch it or it will scorch easily. I use the cold water/soft ball test for doneness.

Dinkie ~ I used that recipe ( and still do ) to make peanut butter fudge. I kept everything the same except I didn't put any chocolate in it and I added the peanut butter after the liquid reached the soft ball stage.

Linda

Linda-I must be dense ...you said kept everything the same no chochlate?????you dont mean no cocoa?How much peanut butter do you use?Thanks ladies for your help.My mother use to make it but its been about 50 years since I had it.

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.