Ah, the delicious fun of summer’s county-fair contests. I’ve judged my share of culinary competitions, evaluating everything from canned goods to cheesecakes to pies. I was always impressed with the oh-so-large number of entries and the enthusiasm that fueled them.
Maybe that’s one of the reasons that Linda Skeens’ “Blue Ribbon Kitchen: Recipes & Tips from America’s Favorite County Fair Champion” caught my eye.
Skeens, a 75-year-old great-grandmother from Appalachia, won more than 25 blue ribbons last summer at the Virginia-Kentucky District Fair. She swept the awards, and the news of her stunning victories went viral online.
The book contains an array of her award-winning and family-favorite recipes, including her formula for Peanut Butter Fudge, a sweet treat that she noted is one of her most-requested dessert recipes.
Peanut Butter Fudge
Makes one 9-by-13-inch pan of fudge
INGREDIENTS
8 tablespoons (1 stick) salted butter
12-ounce can evaporated milk
4 cups granulated sugar
1 cup firmly packed light brown sugar
7-ounce jar marshmallow creme
1 teaspoon vanilla extract
16-ounce jar creamy peanut butter
DIRECTIONS
Grease a 9-by-13-inch baking pan and line it with aluminum foil.
In a large saucepan, bring butter, evaporated milk and sugars to a boil, stirring frequently; boil for 7 minutes, continuously stirring.
Remove from heat and stir in marshmallow crème, vanilla and peanut butter. Pour into prepared pan. Refrigerate until firm, about 4 hours. Cut into squares.
— Linda Skeens, “Blue Ribbon Kitchen: Recipes & Tips from America’s Favorite County Fair Champion” (83 Press, $35)
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