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Peanut Butter Fudge

Peanut Butter FudgeHowdy all!  My laptop went on the fritz and I spent most of yesterday finding out what was wrong, fixing it and doing a full-system backup (90GB).

It was every bit as much fun as it sounds.

And I am far too attached to this bit of electronics.  The last time I felt that kind of panic, I was being wheeled into an operating room to have an emergency c-section when I was only 26 weeks pregnant.

At any rate, I haven’t had much time to comment on blogs, a situation I shall and try to rectify today if I can get caught up after yesterday’s fiasco, and the post I had planned is just going to have to wait.  I’m sure you’re all just brokenhearted that you won’t be seeing the tour of my Christmas decorations until probably next Monday.

You’ll all live…and it will be so worth the wait.

So, without further ado, I give you my recipe for Peanut Butter Fudge.  This is a damn good fudge recipe and it makes a ton, so plan to give it away to those friends and family who are not allergic to peanuts.  Unless, of course, said person is a former spouse, then you can always dip this in chocolate to disguise it.

“Honestly, your Honor, HE was the one with the peanut allergy – he should have know better than to eat a piece of my Special Peanut Butter Surprise Fudge!”

Note: The store brand of peanut butter will do just fine; in fact, the original author of this recipe says it’s preferable, so you can save a few pennies.  A candy thermometer comes in handy, but isn’t absolutely necessary – after the mixture cooks for about 5 minutes, drop a little in cold water; if it forms a soft ball, it is ready. If threads in the water, cook it a little longer; if it forms a hard ball, you’re screwed.

Just buy the candy thermometer if you don’t already own one; they are inexpensive and you can often find them in the housewares section of the grocery store.

Peanut Butter Fudge

makes 5 pounds

5 cups granulated sugar

1 stick butter

1 can evaporated (not condensed) milk

1/2 cup light corn syrup

1 – 40 oz. jar creamy peanut butter

3 large tablespoons marshmallow cream (not measuring spoon tablespoons – the big spoons that come with your silverware that are too big for cereal or soup so you just stick them in the silverware drawer where they take up space)

Butter a 9 x 13 inch pan well and set aside.

Mix the sugar, butter, evaporated milk and corn syrup in a large, heavy pot (I use my smallest stock pot), over medium heat and bring to a boil.  Cook without stirring until the mixture reaches softball stage (235 F – 240F).

Remove from heat and quickly stir in the peanut butter and marshmallow cream; beat well with a large wooden spoon and pour into the buttered pan.

Cool at room temperature until set and cut into squares.





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