So now that you’re comfortable with the idea of making traditional fudge, let’s try one more shall we? I can never get enough peanut butter and so I was pretty excited to try this fudge where peanut butter took center stage… usually it’s relegated to just being a chocolate fudge swirl-in.
Again, just make sure you have a candy thermometer and follow the instructions carefully and you should be all set. You’ll never go back to those versions that rely on sweetened condensed milk or powdered sugar. And you can also stop shelling out all that money at the candy shop.
But, if you happen to goof it up (hey, it happens to the best of us), stay tuned for tomorrow’s post on how to rescue a botched batch of fudge.
Peanut Butter Fudge
* 2 cups brown sugar
* 2 cups white sugar
* 1 cup milk
* 1 1/2 cups creamy peanut butter
* 1 Tablespoon butter
* 1 1/4 teaspoons vanilla extract
Butter an 8-inch by 8-inch pan.In a medium, heavy-bottomed saucepan, heat the sugars and the milk over medium-low heat. Add the peanut butter and butter and stir to combine. Cook over medium-low heat until sugar has completely dissolved and the mixture is smooth (do not let the mixture boil until the sugar has dissolved).
Use a pastry or silicone brush dipped in cold water to wash down any sugar crystals or peanut butter mixture that has formed on the sides of the saucepan. Clip a candy thermometer to the side of the saucepan, making sure that it does not touch the bottom of the pan.
Increase the heat to medium and let the mixture come to a boil. At that point STOP STIRRING THE FUDGE. Keep the mixture boiling and stand by the make sure the mixture doesn’t boil over.
When the temperature reaches 236 degrees, remove the saucepan from the heat. Let sit until the mixture has cooled to 110 degrees. Add the vanilla and, using a wooden spoon, stir until the mixture thickens and loses its sheen. Pour into prepared pan. Let cool completely and cut into small squares.