Peanut Butter Fudge

Submitted By:   Bill  |  twitter.com/dobeee
Prep Time:  30 minutes        Comments:  0

Filed Under:   Desserts  ,  Quick & Easy

2 Cups of Sugar
2/3 Cup of Milk
3 rounded Tbsp of Creamy Peanut Butter (Skippy)
2 Tbsp Corn Syrup, but I use cheap store-brand Maple Syrup
1/4 tsp salt

1. Put all ingredients in a saucepan and heat on medium heat, stirring constantly, until the peanut butter is completely melted. At that point, the mixture will begin to boil up and resemble the molten surface of Mars. Continue boiling for approximately 10 minutes, stirring occasionally to keep from burning.
2. Test for “soft ball” by spooning out a half tsp or so of the molten fudge and dropping it into a cup with a couple inches of cold water. The fudge will spread out on the bottom, but eventually you will be able to gather it together with a finger, and when it forms easily into a soft blob, remove the fudge from the heat. You’ll probably have to test it two or three times before it’s right. Don’t let it get too sticky, or it won’t be fudge and you won’t be able to cut it.
3. 2 Tbsp Butter or Margarine
4. 1 tsp of Vanilla
5. Drop butter and vanilla into the fudge, but don’t stir it yet. Let it cool for 20 minutes give or take, until it’s just warm to the touch.
6. Butter the bottom and sides of a 9-inch bread pan or small cake pan.
7. When the fudge has cooled sufficiently, add some walnuts if you like them and begin stirring with a wooden spoon, and stir for several minutes until the fudge is thick enough that the ripples on the surface begin to hold their shape. It will also start to lose its shine. Pour immediately into the pan. Don’t wait too long or you won’t be able to pour it out. It’s actually better to pour the fudge before it’s too thick, and continue stirring it in the pan.
8. Refrigerate for a half hour or so, and cut into pieces. Ideally the fudge will be soft enough to cut with a butter knife but firm enough to form nice pieces.