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DO fudge on Halloween

© Lee Ward

When I was growing up in West Virginia, Halloween was exciting fun. However, our weather was such that my mom usually made me wear a coat over my trick-or-treat costume. That took a lot of the fun out of it for sure.

Every child loves candy so there were still sugary sweets to look forward to.

Most of what was handed out was store bought, which was fine. But homemade fudge can't be topped any time of year.

I think of fudge in the autumn probably because it's difficult to get to set up when it's hot out and the fall is the first chance we get to have the treat.

As fudge goes I love it all. I suppose peanut butter is my favorite, which is a surprise if you know how much I love chocolate in general.

My friend Sally Melvin makes the best fudge whether you like chocolate or peanut butter. She shared her recipes with me recently.

Sally's Peanut Butter Fudge

4 cups sugar
1 stick butter
11-ounce can evaporated milk
1 cup peanut butter
7-ounce jar marshmallow cream
1 teaspoon vanilla
1 cup walnuts (optional)

In heavy saucepan, bring to a boil the first three ingredients. Cook over medium heat to 238 degrees, according to candy thermometer. Remove from heat. Quickly add remaining ingredients and pour into a buttered baking dish. Allow to cool and cut into pieces.

NOTE: Sally told me if you don't want to go to all this trouble, or in a hurry, you can melt a pound of white chocolate and stir in a cup of peanut butter. Pour into buttered dish and allow to cool. It's not quite as good but will satisfy a peanut butter fudge sweet tooth.

Sally's Chocolate Fudge

3 cups sugar
1 ½ sticks butter
1 5-ounce can evaporated milk
12 ounces milk chocolate chips
7-ounce jar marshmallow cream
1 teaspoon vanilla
walnuts (optional)

Bring to a boil the first three ingredients over medium heat to 236 degrees according to a candy thermometer. Remove from heat and quickly add remaining ingredients. Pour into a buttered baking dish and allow to cool before cutting into pieces.

My favorite aunt made a delicious fudge, which usually didn't set up well, but my uncle and I didn't mind storing it in the refrigerator.

Irene's fudge

4 cups sugar
1 stick butter
1 cup evaporated milk
1 tablespoon vinegar
1 tablespoon corn syrup
1 ½ cups crunchy peanut butter
16 ounces marshmallow cream

Mix together first five ingredients in a saucepan on medium heat for six minutes, stirring constantly.

Pour over peanut butter and marshmallow cream in a bowl. Stir until thick, then pour into greased pan. When cool, cut into desired size pieces.

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