PEANUT BUTTER FUDGE

When I was a little girl, some of the best memories I have are of playing with my cousins. We played hard, fought hard and loved hard. We were tough little girls and I loved them more than I could ever convey. Mud pies were a specialty of ours with a recipe that I only share with trusted friends. Hehe, if they are reading this….they know…that recipe was EPIC. The best part of those long days playing was the occasional treats my Aunt Pat and my Momma would make. When I say they made treats, I mean they made fudge. Buttery, chocolatey, lightly tasting of peanut butter and marshmallow cream kind of sinful happiness that only fudge can give. The old fashioned kind. Have mercy, kids and adults alike would line up for that fudge.

As I started my own family, it became my mission to become a fraction of as good as them and while I don’t think its possible to duplicate what those two created…I’ve nailed down the peanut butter fudge.

THE RECIPE

• 1 can evaporated milk
• 5 cups sugar
• 1 tsp salt (or a good pinch if you measure like I do)
• 1 stick salted butter
• 2/3 small container marshmallow cream
• 1 tsp vanilla extract
• 3 HUGE spoonfuls of peanut butter (think 12-16 oz…it’s quite a lot)
• 2 TBSP butter to grease casserole dish

THE TOOLS

• Large heavy (thick) bottomed pot
• Long Wooden spoon
• Cup of cold water
• Casserole dish OR pie plate OR any medium sized baking pan. (Not picky here)

THE INSTRUCTIONS

Use the two tablespoons of butter to thoroughly grease casserole dish. (Repeat after me, there is no such thing as too much butter here.) In a heavy bottomed pan (or thick bottom), mix together the evaporated milk, sugar and salt. Cook on low medium heat, stirring constantly (just trust me here….it will stick in spots and make your fudge look weird…keep stirring) until mixture begins boiling down. (Note, the mixture fluffs up as it cooks and then it begins cooking down.) As it begins cooking down, pull your cold cup of water close, it’s time to drip a little in that cup to see if it forms a soft ball. If you remove the fudge drippings from the water and it forms a soft flexible ball, it’s time to turn the heat off on the burner.

While the mixture is piping hot, add the butter, marshmallow cream, vanilla extract and peanut butter. Now here is where I can hear my Aunt Pat and my Momma in my ear saying, “Whip (stir) this mixture until your arm gets tired….and then keep whipping it!” No, you can’t use a mixer! Danger kitty!! As you are endlessly whipping that wooden spoon you will notice that the mixture is begins to firm up. Carefully pour the thoroughly whipped mixture into the greased casserole dish.

BE CAREFUL HERE. You are going to want to taste this glorious concoction and I can tell you from experience you will burn your mouth up! Let the fudge set up for a good hour or more and while you wait, grab a spoon and clean up the pot! That’s always something we enjoy in our home.

SUPRISE

BONUS RECIPE! My momma decided to share her recipe with you guys! She’s perfected this recipe over the years and I know you guys will love it as much as mine. After this virus is gone, I’m going to get her in the kitchen with me so we can make CHOCOLATE fudge together!

My Best Friend’s Peanut Butter fudge

Prepare your pans and ingredients

First step:

Prepare your plate you will be pouring the hot fudge into

I smear about ¼ cup of salted pure butter on this pan. Nice and thick!!!

Second step:

In a bowl put…..

1/3 cup creamy peanut butter

½ cup marshmallow cream

3/4 stick real salter butter

1 tsp vanilla

Third Step:

In a thick deep pot put 

2 cups sugar

½ tsp salt

1 cup half & half

Other:

1 cup chopped nuts, walnuts, pecans, etc. Black walnuts are good too.

Nice long wooden spoon

Glass of cold water and spoon

Time to cook.

Cook all the third step ingredients on medium heat while stirring pretty much constantly. Note: Gas stoves are not as likely to burn as electric. 

You let it boil as high on the pot as it will go and then it will start to cook down. After it is boiling back down, start testing it to see if you are at soft ball stage. You will do this by dropping a little in your cold water. If it is loose and not compacting, it is not ready so keep boiling and stirring. Get some clean cold water in your glass for the next testing.  The droplet needs to feel like a soft gummy worm.  If you don’t get it hard enough the fudge will have sugar granules and won’t set. If you take it to far and get it too hard, it will set too quickly and become too hard. Don’t be alarmed when it is ready, if you see some brown spots in the batch you are cooking, that is also in indicter that it is done. 

Once you have the right consistency, take off the stove & add your second step ingredients into the pot and stir well.  

At this time, you can add nuts if you like.

Pour into your buttered dish to set. (Once set, store in an airtight container to keep soft)

Now give that pot to some lucky person to scoop out the leftover fudge.

THE WRAP UP

This blog inspired me to reach out to one of my cousins to tell her of my reminiscing’s of our childhood and how it shaped how I now cook. It also spurred my momma to share her own recipe with all of you. I hope during this holiday season, you are inspired to reach out to loved ones near and far. We all need a little more love right now to go along with our awesome fudge.

xo, Becky