Just because I've gotten rave reviews on my peanut butter fudge, I thought I'd share the recipe. It's wicked easy, and pretty foolproof. Just make sure you hit the soft-ball stage (234 degrees F) - which means keeping the sugar at a rolling boil for exactly five minutes. If you don't have a candy thermometer, and you're not sure about the five minute thing, take a glass of water and drip a little of the mixture into the water when you think it's about right. The sugar drips should make a little ball(s) in the water when it's done. Too little heat will give you runny fudge, and too much will give you hard/gritty fudge. It's an art, but it's worth it.
Peanut Butter Fudge
2 cups packed light brown sugar
2 cups white sugar
4 T butter
1 cup evaporated milk
1 ½ cups peanut butter
2 t vanilla
2 cups mini-marshmallows
Butter pan (8 x 10”, or larger depending on the thickness you want. 8 x 10” pans produce thick fudge.) In a medium saucepan, combine both sugars, evaporated milk and butter. To start, place pan on medium heat until butter is melted and all ingredients have combined. Turn heat up to medium-high until mixture is at a rolling boil. Boil for approximately 5 minutes, or until the mixture reaches soft ball stage (234 degrees F). Remove from heat and immediately stir in remaining ingredients. Stir quickly but thoroughly until all ingredients are combined (taking care not to slop hot sugar mixture over the sides of the pan). Once peanut butter and marshmallows are completely melted and combined with sugar, pour into pre-buttered pan to cool.
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