Peanut Butter Fudge

An early variation on the original.

Peanutbutter Fudge(Thanksgiving 2010)
Peanutbutter Fudge (Thanksgiving 2010) by princesspumpernickel, on Flickr

While Vassar claims the original Seven Sisters’ fudge recipe, the Wellesley College version used marshmallows to stabilize the fudge. Peanut butter fudge followed soon after.

A slightly confusing wrinkle is that the phrase “marshmallow fudge” can refer either to the marshmallow stabilized fudge, in which the marshmallows are melted into the hot mixture, or a fudge with bits of marshmallow in it. Both version date from the late 19th to early 20th century.

One example of a marshmallow stabilized recipe is in the Dec 30, 1910 edition of the Marshall (Michigan) Statesman:

Marshmallow Fudge.

Mix 2 cupfuls of sugar and one-half of a cupful of milk and a large piece of butter. When these three boil, add two and one-half squares of chocolate and boil for five minutes, stirring. After taking from the stove, add one teaspoonful of vanilla and about one-half of a pound of marshmallows, one at a time.

 
An early example of marshmallow-bits fudge appeared in the May 23, 1910 edition of the Camden (Indiana) Expositor:

Marshmallow Fudge.

If your marshmallows get a little stale before using try making marshmallow fudge. Put two cups of granulated sugar and one cup of milk in a saucepan and let the mixture come to a boil. Add one square and a half of chocolate, grated, and two tablespoonfuls of butter. Cook about ten minutes, then remove from the fire and beat until the fudge gets stiff, but not so stiff that it will not pour easily. Break marshmallows into several pieces, place in the bottom of a dish and pour the fudge over them.

 
Here’s an early iteration from the September 11, 1911 edition of the Wichita Falls, Texas Wichita Daily Times:

A new use for
Beechnut
Peanut Butter

As an excellent spread for daily bread or crackers peanut butter and especially Beechnut brand is already well known and popular but now comes

Peanut Butter Fudge.

Here’s the receipt; it’s simple, inexpensive and very good. Try it.

1-1/3 pound Beach [sic] Nut Peanut Butter
2 cups granulated sugar
1 cup milk
1 teaspoon butter

Boil 20 to 25 minutes then stir until it fudges.

A large jar of Beech Nut Peanut Butter only [sic]

Only 25c

Always have this on your table.


C.H. Hardeman
Successor to Hardeman & Roberts
Wichita Falls….Texas
Phones 432 and 232

 

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri.

Peanut Butter Fudge

2 c. white sugar
2/3 c. milk
1 c. peanut butter (chunk style is best)
1 jar marshmallow creme

Combine sugar and milk to soft ball stage. Remove from heat and add peanut butter and marshmallow creme. Beat until consistency to put out on buttered platter.

Sue



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