Tuesday, December 1, 2009

Peanut Butter Fudge

I spent years trying to make peanut butter fudge, or any fudge for that matter, and the result was that we usually had to eat it with a spoon. The times that I didn't have to eat it with a spoon, I had to dump it in the trash because it was burnt. I finally decided the problem was with my candy thermometer. I got a new thermometer, actually my mom gave me an extra one she had, and the texture problem was solved, then I had to deal with the burning. That was the problem with the cook (me).

When you make fudge, it is so important to stay right with it and stir. I have a habit of multi-tasking when in the kitchen. Honestly, who among us doesn't try to do two or three things at once when working in the kitchen? With fudge, it's best to keep your attention to the fudge.

I've tried several recipes for peanut butter fudge and have finally stuck with one that a former co-worker always made. It's easy and delicious. The story to go with this recipe can be found in my Masters & Disasters of Cooking cookbook (shameless plug, sorry). I'll be going grocery shopping tomorrow and will definitely be putting the ingredients on my list.

If you use a candy thermometer for your cooking, it is a good idea to check it to make sure it measures correctly. Put a pot of water on the stove to boil, clip the thermometer to the inside of the pot, making sure it doesn't touch the bottom but is in the water. When the water comes to a rolling boil, check the temperature. At sea level, water boils at 212° f. Also, if you want to check to see what temperatures to use when making candy, here is a web site that has the different temps listed.

Peanut Butter Fudge
3 C. granulated sugar
1 C. evaporated milk (I use Carnation)
1 stick margarine (can substitute real butter)
26 large marshmallows
1 C. creamy peanut butter

In a 2-quart pot on top of the stove, cook the first 3 ingredients to the softball stage, 235° - 240° f. Then, add the marshmallows and stir constantly. When the marshmallows have melted, stir in the peanut butter. After the peanut butter is mixed well, pour the batter into a 9 x 13 inch pan and let cool.

Good luck and I hope you enjoy the fudge,

1 comment:

Molly Daniels said...

I may try this; when money's tight, you gotta improvise on gifts for family and friends:)