Peanut Butter Fudge

Good afternoon, community!  It is here - the recipe that can be combined with yesterday's to make a third dessert.  Either of them can be enjoyed alone, but they can be combined to a wonderful, chocolate-peanut dreaminess.  I 'got' the recipe from a friend (read - copied it out of her recipe box while I was watching her kids).  Why did she not want to share it?  Because too many times people did not follow the recipe.  Their change?  Peanut butter.

Please note, the recipe says JIF, not peanut butter, JIF.  If you choose to use other peanut butter, please note that other peanut butters I have used to cook with do not do as nice of a job.  You really can taste the difference.  For more Jif product information, please see their website at http://www.jif.com/

To combine this recipe with the brownies posted yesterday:  Cool the brownies completely.  If the edges of the brownies are taller than the center, trim them a bit.  Butter the top edge of the baking pan (it is okay if some gets on the brownies).  Set the pan aside.  Make the fudge as directed below and pour on top of the brownies.  Allow to cool completely.  Cut into 1 inch pieces and enjoy.

  4 C Sugar                                                                                13 Oz Marshmallow Cream

  1 C Evaporated Milk                                                                18 Oz Jif

  1 Tbl Corn Syrup                                                                    

Butter a 9 x 13 cake pan and set aside.  Mix sugar, evaporated milk and corn syrup in a large saucepan over medium heat and stir until it comes to a rolling boil. (a rolling boil does not stop when stirred)  Boil 4 minutes, stirring the whole time.  Turn heat to low until you get the marshmallow cream and peanut butter added to the pot.  Turn off heat and stir until mixed and then pour into pan.  Refrigerate until firm and cut into pieces.