This last Halloween was a little difficult when it came down to the eating of the candy. Poor V - I kept having to remove candy from his bucket! Next time I will definitely plan ahead and have peanut-free candy to replace the candy that I take out. I even found gummy worms that had the peanut warning on the package! Smarties are ok, but no yogurt-covered raisins for this boy.
A friend of mine told me her kids like the Wal-mart brand of soy butter, so that is what I have bought. Until recently. One day I went to buy more soy butter and there wasn't any of the Wal-mart brand on the shelf. So we bought this brand:
The whole family gave it a thumbs up, even though I didn't put enough sugar in it (I was a cup short). I think that changed the texture of the fudge, more than the taste.
Have I mentioned that I am no Betty Crocker? My family teases that I should be on the show that finds the world's worst cook. I'm really not THAT bad, but I have made more than my share of Surprise Casserole for dinner.
Soy Butter Fudge4 c sugar
1 c butter
3 T white corn syrup
1 5-oz. can evaporated milk
2 c soy butter
1 7-oz. jar marshmallow creme
1 tsp. vanilla
1 c. nuts (optional - we didn't add them)
In saucepan melt butter; add sugar, syrup and milk. Bring to bubbling boil. Reduce heat to medium, cook and stir constantly for 5 minutes. Remove from heat; add peanut butter, marshmallow creme and vanilla. Blend until thoroughly mixed. Pour in a 9 x 13 inch buttered pan.