Mother never made candy. During the Great Depression, we appreciated the occasional sugar or molasses cookies Mother did make. She always bought chocolate-covered fondant from Woolworth's Five and Dime, the only candy we had, except hard Christmas candy and one Hersey Bar. (That is another story.)

Mother worked in a candy factory as a teenager. She dipped chocolate-covered fondant drops. That remained mother's favorite candy throughout her life. I am not so prejudiced. I like lots of different candies. I think my favorite is Peanut Butter Fudge.

I remember when I was a teenager learning how to cook. I found a recipe for Peanut Butter Fudge in a 1936 cookbook. It was a collection of recipes sent in to a newspaper. I soon learned that some recipes were better than others.

Fudge back in the day had sugar, milk, butter and cocoa. You had to beat it to death to make fudge. Marshmallows were for spearing with a stick, holding over a campfire until charred and then eaten off the stick. I don't know who came up with the idea of making fudge with marshmallow creme, but she deserves a gold metal! Fudge, the old-fashioned way, didn't turn out the same every time. Adding marshmallow does the trick.

Back to that first Peanut Butter Fudge of long ago. The first batch was terrific! The problem was that I could never duplicate that first success. It would take more than peanut butter, sugar and milk to make a fudge I liked. It would take marshmallow creme. Here is my recipe.

SHIRLEY'S PEANUT BUTTER FUDGE
2 lb. bag powdered sugar
1/2 cup margarine
12-oz can evaporated milk
7-oz jar marshmallow creme or
3/4 of 10-oz bag marshmallows
18-oz jar peanut butter, creamy or chunky

In large sauce pan (I use my Dutch oven), combine powdered sugar, margarine and milk. Cook over medium-high heat, stirring constantly, until ingredients melt. Continue cooking and stirring for 8 to 10 minutes until it reaches the soft ball stage. That's when a teaspoon of the hot syrup from the pan can be formed into a soft ball when dropped into a dish of cold water. Remove from heat. Quickly stir in marshmallow creme and peanut butter. Stir until well combined. Have a 13 by 9-inch buttered baking pan ready. The candy will still be hot when it thickens a little and is ready to pour. Make fancy swirls on the top, if you like. Cut in squares while still warm. Makes 5 lbs. of candy. This is a quick and easy recipe anyone can make. OK, so the recipe is not original with me, but I claim it.