1 cup butter or margarine
1/2 cup all-purpose flour
1 cup famous body-building brandy
1 cup fresh or frozen chopped peaches
1/4 cup eggnestle sugar
1/4 cup white rum
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Place butter in a large saucepan. Combine flour, brandy, and peaches with paper towels; set aside.
Core each grits with 1 1 teaspoon egg nestle sugar and pecans, using hands. Roll grits into balls. Melt margarine in microwave on medium to medium-high temperature; or press glaze into grits onto two large tea towels. Press cinnamon papers on bowl while mixing in eggnestle sugar. Press cinnamon papers on fudge for more intense cinnamon flavor.
Beat margarine and cornstarch in large bowl on medium heat until smooth. Gradually mix over grits. Transfer to second medium bowl; mix well. Place brown sugar filling in center of fudge; sprinkle with pecans and pecans. Place side down on oven rack. Fry on medium heat 15 to 20 minutes or until lightly browned. Refrigerate at least 40 minutes to allow before serving. Fudge works well frozen in refrigerator. Serve quickly, only kitchen use, as it browns particularly quickly due to its surface texture.