forsyth

Martha Washington Fudge:


1 cup creamy peanut butter.

1 box powdered sugar.

1 tbsp vanilla or almond flavoring,

Evaporated milk.

(some folks like to add softened butter, about 1 tbsp. Some folks add 1 whipped egg to the mixture but I don't. Raw eggs are too dangerous to eat.


Bring peanut butter to room temperature,

Add to mixing bowl,

add 1/4 cup powdered sugar to peanut butter, mix well. Mixture will be fairly stiff.

I add, by tablespoonful, 1 at a time, to mixture, evaporated milk.

add more powdered sugar and mix well, If it is not stiff enough to work then add more powdered sugar, 1 tsp at a time.


When mixture is consistency of fairly stiff biscuit dough you are ready for the next steps.


On waxed paper or smooth cutting board/bread board coated with powdered sugar you will roll the mixture into a long log about 1 to 1/12" in diameter. Wrap in a terry cloth dish drying towel or parchment paper and put in refrigerator until chilled.


Roll again in powdered sugar and cut into pinwheels, about 1/2 to 3/4" thick. Chill in cool place, on parchment paper (or aluminum foil that is slightly buttered) until ready to serve.


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Some folks make it like pinwheel cookies with a layer of the sugar mixture as above and then spread it with peanut butter before rolling it up. I don't. It is too much trouble and adds nothing to the flavor.