Oh Fudge.

We (I) only make my gram's peanut butter fudge at Christmas time.  No better time than the dead of winter to pack on 5 (15) extra pounds in candy and sweets.  You need that extra layer of warmth.  Especially if you're too fit and are still going to the 6am gym classes that I go to.

Anyhow, this is my gram's recipe for peanut butter fudge.  I don't know if she got it from someone or someplace (I found "her" recipe for Fried Pecans in her Bell's Best cookbook!) but I attribute it to her.  Her chocolate fudge recipe is the same as on the small jar of fluff, so I'll just let you go to the Hannaford to get that recipe.

Peanut Butter Fudge
2 c. peanut butter
1 small jar fluff (7.5 oz)
2 c. brown sugar
2 c. white sugar
3/4 c. evaporated milk
2 sticks butter
3/4 tsp. salt
3/4 tsp. vanilla

Empty the peanut butter and fluff into a large bowl and set aside.  In a saucepan, put the sugars and evaporated milk and slowly melt on low heat.  Once it's all melted, bring up to medium and once it starts to boil (not mistaking the bubbles for air bubbles) add the butter and return to a boil for 5 minutes, stirring constantly.  Take off the heat and pour over the peanut butter/fluff.  Add vanilla and salt.  Beat until it's all mixed together and pour into a greased 9x9 pan and cool.

No meat mallet  is needed for this recipe.  Mine was there to keep Andrew from eating the pan of fudge.  He was banished to the wooden spoon and glass bowl remnants.