Jenn's Chocolate Peanut Butter Fudge
This is the fudge I make every Christmas and finally got the peanut butter chocolate ratio right!
This is the fudge I make every Christmas and finally got the peanut butter chocolate ratio right!
- Carbohydrate 21.4836486818946 g
- Cholesterol 6.12045 mg
- Fat 5.05058244709494 g
- Fiber 1.14800001811752 g
- Protein 3.45573939020861 g
- Saturated Fat 1.79762166165247 g
- Serving Size 1 1 Serving (46g)
- Sodium 23.919077778672 mg
- Sugar 20.335648663777 g
- Trans Fat 0.253240672354669 g
- Calories 135 calories
Step-by-step
- Butter or foil one 9x9 pan.
- Combine the sugar, evaporated milk and cocoa in a large saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage. 215F on my Unida candy thermometer seems to be about perfect. I tried taking it to 220F one year and it was overcooked. 215F the next year seemed about right.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Alllow to cool and cut into squares.
Candy temperature precision separates smooth fudge from a gritty block of crystallized sugar. Evaporated milk provides a concentrated dairy base with less water content than fresh milk, which speeds up the boiling process and stabilizes the emulsion when combined with high quantities of sucrose. This formulation relies on exact proportions to achieve the necessary density without requiring a candy-making background.
Achieving the Soft-Ball Stage
Combine white sugar, evaporated milk, and cocoa powder in a heavy-bottomed saucepan before applying heat. Stir continuously over high heat until the liquid reaches a vigorous rolling boil. Reduce the heat to medium and cook the mixture until it hits 215°F on an accurate candy thermometer. Reaching 220°F causes the sugar bonds to tighten excessively, resulting in a crumbly texture. Off the heat, immediately incorporate the creamy peanut butter and butter, beating vigorously by hand until the gloss diminishes and the mixture thickens into a spreadable mass.
- If the fudge turns out grainy, the sugar crystals likely formed prematurely during the boiling stage from crystals on the sides of the pan.
- Pour the finished batch into a foil-lined nine-by-nine inch pan to ensure clean removal after setting.
- Store cut squares in an airtight container at room temperature for up to one week to maintain optimal moisture.
