PEANUT BUTTER FUDGE
1 (14-ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
2 (6-ounce) packages white chocolate squares or white baking bars, chopped
3/4 cup chopped peanuts
1 teaspoon vanilla
1. Line 8-inch square pan with foil, extending foil over edges. Butter foil; set aside.
2. In large saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
3. Pour into prepared pan; spread evenly. Cool. Cover and chill 2 hours or until firm. Use foil to life out of pan. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store covered in refrigerator.
Makes 64 pieces (about 2-1/4 pounds.)
About Chef Noah
Noah was born in the village of Barnesville, Lawrence County, Tennessee in 1926. His parents were George and Rettie Belew. He was the fifth of six children born to his parents - four males and two females. Noah is the last living member of his Tennessee family.
His parents were farmers. They owned a rocky-hilly farm of about 75 acres adjacent to Saw Creek in Barnesville. Their farm's working tools were mules, plows, wagons, hoes, etc. This was before tractors, and even if tractors were available, they could not have been used on the hills where the Belews farmed.
Noah has come a long way since the days when he lived on the family farm. Today instead of pushing a plow, he cruises the Florida Gulf Coast, steering his shiny 21st Century Lincoln TownCar during the week and his Mercedes-Benz on weekends. He grows older and wiser, but he continues to be young-at-heart.
