I can still see those eyes peering at me from across a box of homemade fudge. Apparently it was his grandmother’s famous recipe. He might have mentioned that she was a local legend – but I was distracted. I was in a sticky situation. Although I was already spoken for, I found myself sitting cross-legged on a bed belonging to a boy (who was not my boyfriend), eating peanut butter fudge late into the evening.

As I sank my teeth into an impossibly soft, decadent, little peanut butter pillow, I was only semi-aware that his eyes were following my every move. After my third or fourth piece, a sugary dust settled on my lips and I slowly licked it off – that was maybe the only time I ever felt genuinely sexy.

He must have noticed, because even though we promised we wouldn’t kiss until I had broken it off with the other guy, all bets were off once the fudge tin was put away. He touched my cheek with his thumb and the rest of his fingers nestled in my hair by the nape of my neck. His hand felt like it was there for an eternity. He moved his face closer to mine. Overwhelmed by the smell of peanut butter on his breath and the thumping of my heart in my chest, I whispered an inaudible apology to my boyfriend in Spain, and I closed my eyes.

We were kissing and laughing and kissing. Even though our flirtation had only started a few days previously, it felt like we had waited a lifetime to kiss one another. For a first kiss it felt so natural, so comfortable. It tasted like peanut butter and apple juice – I remember feeling childish, even innocent, in a very indecent moment.

How deliciously simple, I thought. We smiled at each other in class, we talked an entire night, he invited me over to taste award-winning fudge, and now we are kissing. Can’t all relationships start this way?

Maybe you think less of me or maybe you don’t care, but allow me to justify my actions, briefly. I DID run home before sunrise and break it off with the boyfriend abroad. We HAD been drifting apart for sometime. He had another girl lined up over there – and they ended up dating. Finally, that fudge WAS magical.

These tiny squares with their rich peanut buttery taste and their remarkably soft texture seduced me. They may have even altered the course of my life.

I’ll admit, since that evening all first kisses have been lackluster and store-bought peanut butter fudge is simply disappointing. So I made my own. Here is a recipe for peanut butter fudge that I hope will spark a little romance in your life or simply make the ones you love smile. Try it!


Okay – can we talk about how there are literally only six ingredients in this fudge? It is so simple, like falling in love with a flanneled man during your senior year of college. Start by lining a 12 x 10, 9 x 11, or something close to that with tin foil. Grease that foil with butter.


First – put the butter, sugar and evaporated milk into a large sauce pan. Cook, while stirring, until it is melted and all the ingredients are combined.


Bring the mixture to a boil, then reduce to a simmer and cook while stirring constantly for five minutes.


The mixture will change in color and thicken slightly.


Add your peanut butter folks and stir to combine.


Next add your marshmallow fluff. Whisk to combine. Get excited.


Look at that vat of awesome! It should be one smooth consistency.


Add in the vanilla extract. Whisk to combine.


Pour the fudge into the prepared pan. Get ready to jazz it up.


Now, this might not be what the famous grandmother would do – but I like a little crunch with my fudge, and this is my blog – not hers. This step is totally optional though! I toast peanut halves in a large sauté pan over medium heat for about five minutes. Toss frequently so they don’t burn. Remove the nuts from pan and chop them up a smidge.


While the fudge is still warm, pour over the nuts and press them into the fudge with your hands. You don’t need to apply a lot of pressure, this will just help them stick to the fudge better.


Let the fudge cool completely for about an hour before slicing and serving. These little treats are perfect for care packages, late nights with new boys, or just as a way to treat yo’self! Enjoy!


Forbidden Fudge

  • Servings: 12 squares
  • Difficulty: super easy
  • Print

3 cups of sugar
1 stick of butter
2/3 cup of evaporated milk
1 2/3 cups creamy peanut butter
7 oz marshmallow creme
1 tsp vanilla extract
1 1/2 cup peanut halves

Line a 13 x 9 inch pan with foil and grease lightly with butter.

In a large sauce pan, over medium heat, combine butter, sugar, and evaporated milk. Stir constantly until the butter melts, the sugar dissolves, and everything is completely combined. Bring the mixture to a boil and then reduce to a simmer. This will help the mixture thicken. Simmer for 5 minutes.

Remove the butter/sugar/evap. milk mixture from the heat.  Whisk in the peanut butter. Next whisk in the marshmallow creme and the vanilla.

Carefully pour this mixture into the prepared pan. And allow to cool slightly.

Meanwhile, place the peanut halves in a skillet over low heat. Toss until they brown ever so slightly and you can smell a nutty aroma. Remove from the pan and chop roughly.

While the fudge is still warm, cover with chopped nuts. Press the nuts in slightly.

Let the fudge cool completely (about 1hr) before slicing and serving.