Not only is June the month we honor our dad's, attend weddings, and go on vacations, June has the privilege of being the official candy month.
Bits of candy history: The origin of candy can be traced to the ancient Egyptians who combine nuts with honey. Greeks used honey to make candied fruits and flowers. The first modern candies were made in the 16th century and soon developed into an industry during the early 19th century.
Candy Bar History: The First chocolate bar was made in 1847 by Joseph Fry in England. Named: Fry's Chocolate Cream Bar.
Candy Cane History: Stems back to Germany around 1670. Later, Bob McCormick began making candy canes as special Christmas treats.
Cotton Candy History: A Nashville team of Wharton and Morris patented the first modern candy machine in 1897.
As you can see, candy has been with the human race for quite a long time. Below, is one of my candy recipes for Peanut Butter Fudge. I make this recipe throughout the year and it has never failed. The fudge calls for only seven ingredients, you probably have most in stock. If you're like me, I like easy and proven recipes from people I trust. This candy recipe was my mom's. Well trusted and proven.
So, celebrate the month of June with your dad, attend a wedding or have a great vacation, but remember your sweet tooth and give this proven recipe of peanut butter fudge of try. You'll be glad you did.
No-Stick Cooking Spray
3 Cups sugar
1/2 Cup butter
2/3 Cup Pet Evaporated Milk
1 2/3 Cups Jiffy Creamy Peanut Butter
1 (7oz.) jar marshmallow cream
1 teaspoon vanilla extract
Line 13 x 9-inch pan with aluminum foil. Spay with cooking spray.
Combine sugar, butter, and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.
Add peanut butter. Stir until well blended. Add marshmallow cream and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-size pieces.
(Note:)You may add walnuts or pecans, if you like. I add them just before I spread the fudge into the pan. I also let the fudge cool overnight in the refrigerator. This gives the fudge time to blend and settle. It also slices into cubes better.) Enjoy!
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