Old Fashioned Peanut Butter Fudge!

Well, I think it is only fitting, that this is the very first “sweets” recipe I am uploading. I grew up on this stuff, only we called it peanut butter candy. Looking at the recipes available today, this would be classified as a fudge. I learned how to make it when I was 8 years old because both of my parents absolutely loved it (as did I) and made it quite often. I have modified my Mom’s original recipe over the years and this is how I make it today. Before I get into the recipe, I will have to provide a disclaimer! Do not make this recipe if you do not have a large, heavy, pot, a sturdy spoon, at least 10 minutes of your undivided attention and no young children/pets around the stove! I will warn you up front, by saying that boiling sugar is SUPER hot and sticky, it does not cool down immediately and it can easily boil over if left unattended! Now that I have the disclaimer out of the way, I will finish by saying…. this is super quick and easy to make!

Ingredients:

  • 3 cups granulated sugar
  • 1 stick salted butter
  • 2/3 cup whole milk (evaporated will work too)
  • 1 cup peanut butter
  • 1 teaspoon vanilla

Preparation:

Start by using the stick of butter to butter a dish. I was feeling festive so I used my candy cane striped platter. It’s large, so the pieces will be thinner but you can use whatever size dish you want. My Mom always used 2 dinner plates. It tastes just the same!

Next, Set your large heavy pot on the stove over high heat. Add in the sugar, milk and what is left of the stick of butter. Bring up to a boil, stirring constantly. Once it is boiling, immediately reduce the heat to prevent a boil over and continue to stir constantly until it reaches “soft ball” stage. (It takes about 5 minutes) I use a candy thermometer now. It’s ready when it reaches 235 degrees. I always remove it from the heat just before that point, as it will continue cooking once you’ve removed it. If you heat it beyond that temperature, you run the risk of scortching the sugar. This will cause the texture to be grainy rather than smooth. No worries though if that happens! There still will not be a single piece left! Trust me, I have done it multiple times!

Once removed from heat, immediately add in the vanilla and peanut butter. (have these prepared before boiling the sugar and beware, the vanilla will make a little bubbling volcano for a second or two. That is normal.) Beat the mixture together with a heavy spoon just until it starts to lose it’s glossy look and you can start to see it sticking to the sides of the pan. Immediately pour into your buttered dish/dishes and allow to cool completely before cutting.

I’ll just add that we can never wait for it to cool at room temperature! I always pop it into the freezer for a few minutes. Also, I’m not gonna lie either, sometimes, we eat it warm, before it’s even had a chance to set! It is that good!

I hope y’all enjoy! Thanks for being here!

Much Love-The Glitzy Gourmet!

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