Tuesday, May 15, 2018

Peanut Butter Fudge

I can resist most anything.

 Except Peanut Butter Fudge.

It is my Kryptonite.

Of all the delicious candies my Mom has made through the years, this one remains my absolute favorite. I can still see her standing in front of the stove, stirring that big yellow pot. She would have a coffee cup filled with water sitting close by and at a certain point she would spoon a little candy into it and test it by mushing it between her fingers. When she had it just right she would add peanut butter, vanilla, and marshmallow creme and stir it some more. Then she would pour the candy into a buttered dish to set and I would wait for the candy coated spoon to cool off enough so I could eat it!

To this day, my Mom has never used a candy thermometer and she's never poured fudge into a pan. She's always used a buttered dish or a platter. And it is always amazing.

It's taken me till now to even think about trying to make my Mom's fudge. Mostly because, well, her recipe is only in her head and not on paper. And number two, I'm too scared to try it using her soft-ball test method.

My answer was to just go ahead and use my thermometer and Mom's verbal "in her head recipe" to make some test batches. So five batches later, I've made my Mom's fudge! And let me tell you, it's creamy, dreamy, and peanut buttery awesome!

Thanks, Mom!

Make some and it can be your Kryptonite too!😋
 Just look at these golden squares of deliciousness! 
Are you tempted yet?
If you are, you are only six ingredients and a half hour or so away from peanut butter heaven!

You don't have to use organic sugar. It's just the only sugar we buy anymore. 
I used a 13x9 inch pan. I formed the foil to the outside of the pan first and then lined the pan.
You will need a heavy bottomed 4 quart saucepan, candy stirring spoon, non-stick spray or butter to grease the foil, and a candy thermometer unless you're a candy goddess like my Mom and you don't need one!💗
I prepare my foil lined pan with non-stick spray. 
I also spray my measuring cups for the peanut butter, and a bowl for the marshmallow creme. It just makes them easier to get out.
Go ahead and measure out the peanut butter and spoon the marshmallow creme into the bowl. Set aside.
Over low heat, melt 1/2 cup of butter.
Add 4 cups of sugar and a 12 ounce can of evaporated milk and stir to combine.
Attach candy thermometer and crank up the heat to medium, stirring constantly.
Still stirring constantly, bring candy mixture up to 235 degrees or the soft-ball stage. This takes me about 16 and a half minutes.
Remove from heat, add marshmallow creme, and stir till melted and smooth.
Add peanut butter and vanilla. The peanut butter will melt pretty quickly.
Again, just stir till melted and smooth.
Ahhh! Pour candy into greased, foil lined pan. Ahhh!
Smooth fudge in pan with a spatula.
I let mine sit uncovered till completely cool and then cover with foil.
Let sit several hours or overnight.
I cut mine into pretty small squares. I do this mostly because I give a LOT of candy away and I want to share with everyone. I'm pretty sure if you cut it into big squares, no one will complain!
Peanut Butter Fudge Recipe

4 cups sugar
1/2 cup butter
12 ounce can evaporated milk
1 1/4 cups peanut butter
7 ounce jar marshmallow creme
2 teaspoons vanilla

In a heavy bottomed 4 quart saucepan, melt butter over low heat. Add sugar and milk stirring to combine. Attach candy thermometer, turn heat up to medium, and stir constantly until candy reaches 235 degrees fahrenheit. 
Remove from heat and add marshmallow creme. Stir until melted and smooth. Add peanut butter and vanilla, again stirring till melted and smooth.
Pour candy into greased, foil lined pan. Smooth candy with spatula and leave uncovered until cooled completely. Cover with foil and let sit several hours or overnight. Cut candy into squares.

Now go make some some sweet little goody bags for your family and friends but don't forget to save some candy for yourself!

Have a sweet day, Karen 😊