The King’s Fudge

This post is part of the Shrimp n’ Grits Southern Style Blog Hop. You can find more information and more Southern themed blog posts at the end of this entry.

Elvis was known for loving some down home Southern food. He was also known for loving peanut butter and banana sandwiches. As an icon of the South, he knew good food when he saw it! Some years back, in celebration of his birthday, Reese’s put out a peanut butter cup that had peanut butter and banana. My husband could not get enough! But, since it was a limited edition kind of thing, they are not readily available.

He is always tinkering with food ideas (some better than others) so he asked me if I could make his Mamaw’s peanut butter fudge and put banana frosting on it as a sort of replacement for his beloved candy. I finally got around to doing it and the results are amazing. Something The King would appreciate. He might say, “Thank ya, thank ya, very much”

Here is the recipe:

The King’s Peanut Butter Banana Creme Fudge

Ingredients:

3 c. sugar
3/4 c. butter
5 oz. evaporated milk (this is the tiny can)
12 oz. Reese’s peanut butter chips
1 jar marshmallow creme
1 tsp. vanilla

Banana Creme Frosting (you only need half of this recipe)

1 pkg. cream cheese (softened)
1 stick butter (softened)
1 2/3 c. powdered sugar (more, if necessary)
1 tsp. banana extract/flavoring

Procedure:

Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add peanut butter chips and marshmallow creme; stir until melted. Stir in vanilla. Make sure the mixture is well incorporated.

Pour into prepared pan; spread to cover bottom of pan. Cool completely.

To prepare the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar (in 1/3 c. measures), beating until incorporated and smooth. Add banana extract and stir well. Divide into two bowls of equal measure.

After the fudge is completely cooled, pour only one portion of the frosting over the top of the fudge and spread with an offset spatula. Chill in the refrigerator (overnight).

Cut into squares. Keep refrigerated.

Enjoy!

Welcome to the Shrimp N’ Grits: A Southern Style Blog Hop!

From June 17 – 30, bloggers are invited to link up their family-friendly posts about life in the South: recipes, crafts, kids’ activities, and more!

So grab a big bowl of shrimp n’ grits, a tall glass of iced tea, and sit back on your porch swing, because we are getting ready for some down home fun!