Peanut Butter Fudge
Here is how to make this Peanut Butter Fudge recipe. It makes a huge amount of fudge, it is delicious, and it doesnt require beating! It's a no-fail recipe, if prepared according to these directions!
Here is how to make this Peanut Butter Fudge recipe. It makes a huge amount of fudge, it is delicious, and it doesnt require beating! It's a no-fail recipe, if prepared according to these directions!
- Carbohydrate 613.49764 g
- Cholesterol 0 mg
- Fat 7.48764 g
- Fiber 1.08600000208616 g
- Protein 4.6764 g
- Saturated Fat 1.5232 g
- Serving Size 1 1 Serving (843g)
- Sodium 114.556 mg
- Sugar 612.411639997914 g
- Trans Fat 0.51688 g
- Calories 2469 calories
Step-by-step
- In a heavy saucepan, combine 4 cups sugar, a dash of salt, and a 12 oz. can of evaporated milk.
- Place over medium heat, and bring to a boil.
- When rapidly boiling, turn the heat to low and cook for 7 minutes, stirring constantly.
- Remove from heat and stir in 28 oz. creamy peanut butter and 10 oz. marshmallow creme.
- Stir until all of the peanut butter and marshmallow creme have been incorporated into the cooked sugar-evaporated milk mixture.
- Immediately pour into a buttered 9-inch by 13-inch Pyrex dish.
- Let the fudge cool, and then cut it into cubes.
- (You may refrigerate the dish to speed things up.)
- The results are fantastic!
- This fudge always gets rave reviews anywhere I take it!!!
Boiling the sugar and evaporated milk for precisely seven minutes over low heat creates the necessary foundation for smooth fudge without relying on a candy thermometer. When sugar syrup cooks, water evaporates, concentrating the sugar solution so that it can form a stable microcrystalline structure upon cooling. Maintaining a constant, active stir during this seven-minute window prevents localized hot spots that can scorch the dairy solids in the evaporated milk.
Deviating from the boiling time usually ruins the batch entirely, either leaving the mixture too watery to set or overcooking it into a hard, brittle block. High heat will quickly burn the milk proteins, introducing an acrid bitterness that no amount of peanut butter or marshmallow creme can mask. Keep the burner at a moderate setting initially to reach the rapid boil, but drop it promptly when timing begins.
Stirring in the peanut butter and marshmallow creme immediately after removing the pan from the heat ensures the residual warmth melts the fats evenly. Creamy peanut butter provides emulsified oils that coat the sugar crystals, inhibiting excessive growth and producing a velvety mouthfeel instead of a gritty texture. Chilling the buttered Pyrex dish in the refrigerator accelerates the cooling phase, locking the emulsion into place before large crystals have time to form.
