Peanut Butter Fudge
My grandmother gave me this excellent peanut butter candy recipe over 35 years ago, and I have been making it ever since. The recipe produces a creamy, smooth, melt-in-your-mouth fudge thats so easy to make and Oh, So Delicious
My grandmother gave me this excellent peanut butter candy recipe over 35 years ago, and I have been making it ever since. The recipe produces a creamy, smooth, melt-in-your-mouth fudge thats so easy to make and Oh, So Delicious
- Carbohydrate 19.8137296297479 g
- Cholesterol 8.99814814814815 mg
- Fat 4.13268092653996 g
- Fiber 0.10077778176765 g
- Protein 0.159280926004162 g
- Saturated Fat 2.21440370375643 g
- Serving Size 1 1 Serving (35g)
- Sodium 27.2247777777778 mg
- Sugar 19.7129518479802 g
- Trans Fat 0.27627531484361 g
- Calories 114 calories
Step-by-step
- Grease a 9-by-13-inch baking pan and, if desired, line prepared pan with overlaping sheets of either parchment or wax paper, greased on both sides, pushing paper into corners and up sides of pan, allowing excess paper to overhang pan edges to create handles. Set pan aside.
- Melt butter or margarine in a large heavy-bottomed sauce pan over low heat. Add sugar, corn syrup and evaporated milk, stirring until well blended. Increase heat to medium-high and bring mixture to a boil. As soon as mixture reaches a boil, lower heat to medium and boil slowly, stirring continually, for 5 minutes (or until mixture reaches soft ball stage - between 234 and 240 degrees F). Remove pan from heat, add peanut butter, marshmallow creme and vanilla, stirring until well combined (it should be a pale cream color). Stir in pecans, if desired. Pour mixture into prepared pan and let cool at room temperature on wire rack until firm (or, once cooled, place pan in refrigerator to speed firming). Remove fudge from pan using paper handles, peel off paper and cut into 1-inch squares. Store in an airtight container (layers seperated by wax paper) in the frige for up to a week.
Controlling the Sugar Boil
Boiling the sugar, corn syrup, and evaporated milk mixture for exactly five minutes requires constant stirring to prevent scorching on the bottom of the pan. Achieving the soft ball stage between 234 and 240 degrees Fahrenheit determines whether the final confection sets properly or remains grainy. Because sugar crystallization happens rapidly at these temperatures, keeping a digital thermometer clipped to the heavy-bottomed saucepan eliminates guesswork.
Managing Fats and Dairy Substitutes
Butter provides structural solidity through its milk solids, while margarine alters the melting point and mouthfeel due to differing water content. Swapping these fats changes how the fudge solidifies at room temperature, though plant-based sticks with high fat percentages perform adequately. Pre-measuring the peanut butter and marshmallow creme into a separate bowl ensures rapid incorporation before the sugar mixture cools down too much.
Cutting and Storage Mechanics
Lining the baking pan with parchment paper that overhangs the edges creates handles for easy extraction once chilled. Storing the cut one-inch squares in an airtight container with layers separated by wax paper prevents sticking for up to one week. Keeping the container refrigerated maintains structural integrity, whereas leaving it at room temperature softens the fats considerably.
