This time of year, many of us take part in family traditions that have existed for generations. It’s one of my favorite parts of the holidays! Whether your friends and family go caroling, head to numerous parties, or stay in and bake an assortment of holiday goodies–we all have our family traditions. Our household has always indulged in homemade peanut butter fudge over the holidays. My grandmother, who is 78 years old, still spends a weekend in early December baking dozens of butter cookies and mounds of peanut butter fudge. Every year she packages up these decadent desserts into vintage holiday tins and delivers them to her children and grandchildren. I’ve loved those sweet, delicious peanut butter squares for as long as I can remember, and this year, I share this recipe with you. This dessert pairs nicely with an ice cold glass of Kalona SuperNatural milk. Enjoy!

Peanut Butter Fudge

3 C. Sugar
¾ C. Kalona SuperNatural™ Butter
¼ C. Kalona SuperNatural™ Half & Half
½ C. Kalona SuperNatural™ Whole Milk
One 7 oz. jar of Kraft marshmallow crème
One 12 oz. package or 2 cups of peanut butter morsels
1 tsp. vanilla extract
¾ C. finely chopped salt peanuts (optional)

Peanut Butter Fudge Directions

In a heavy pan, combine sugar, butter, half & half and whole milk. Bring to full boil over moderate heat. Stir constantly. Boil 5 minutes stirring constantly. Remove from heat. Add peanut butter morsels, stir until morsels melt and the mixture is smooth. Add marshmallow crème & vanilla extract. Beat till well blended. Pour into a 9 x 13 baking pan. Sprinkle peanuts over top (optional). Let cool.