[STARLIT]

Yes, that's a very easy way...BUT the texture CottonBall wants won't come from microwave fudge. It will be too creamy and not crumbly. Its like the difference between a soft cookie and a crunchy cookie.

Let me think some on how your dad must have made the fudge....My mind has to go back to watching my mom make her peanut butter fudge....I believe she put the 3 cups of sugar on the stove/salt... with the milk and brought it to a boil...then turned it down to simmer...that could be when he put in the chips/peanut butter ...it was then safe to stir because it has gone through the boil stage....then when he took it off of the stove....he added the nutmeg and vanilla. The eggnog fudge sounds wonderful.

[CottonBall]

Could it be like this recipe

https://www.allrecipes.com/recipe/19168/grandpas-peanut-butter-fudge/

This picture has the look of my dad’s fudge, with that kind of crackly top. Used real peanut butter, I don’t see the point of using chips since they aren’t quite as peanut buttery, unless they Harden better and give you that crumbly texture. Somehow he managed to do that and I even think he used marshmallow cream. But I know that’s cheating :-) but I think I remember him having some on the counter. It could have been when he was just learning though. I really should have paid attention!

I only made eggnog fudge because I can only find eggnog seasonally. And I wanted to keep some of the eggnog flavor around. I froze the fudge and I can sneak a piece every now and then throughout the year now :-) the second batch was way too creamy so I tossed it. I hate wasting those ingredients but there’s no point having empty calories that aren’t even as I want them.