I love peanut butter fudge - I don't get it often (which is a good thing because I would eat it all) There was a lady at church who would give dad fudge for Christmas...best ever. As you know I was bored this weekend - so I decided to make fudge because I had everything here I needed (except for the candy thermometer but I had to go to Wal-Mart anyway) I have heard that making fudge is really hard, I guess I got lucky because this was really easy for me - and it makes a ton... guess what may be my new go to Christmas present :-D I took some for Meredith and David on my first day of work and sent some with Matt to his work today - and I STILL have some.
I got the recipe from Dozen Flours. Enjoy
4 cups white sugar
1- 12 oz can evaporated milk full fat ( this is not the same as sweet condensed milk - which I ALMOST used- would have been interesting)
1 cup unsalted butter
1/4 tsp salt
1 cup creamy or crunchy peanut butter
1 - 7 oz jar marshmallow fluff
* Line a pan with foil and spray with Pam
* Add sugar, salt, evaporated milk, and butter to saucepan ( I used non stick and it was fine)
* heat on medium heat
*Stir ingredients together until the butter is melted and it starts to boil
*stop stirring and let heat to 235 degrees or the soft ball stage on a candy thermometer - this takes a LONG time - be patient and don't have the heat too high.
*carefully remove from heat and stir in peanut butter and marshmallow fluff ( I poured the sugar mixture into another bowl with the PB and Fluff already in it but you can do it all in one if you want)
this looks gross but it is fluff and PB
sugar mixture incorporated
**** the mixture is VERY HOT! Be careful. The candy thermometer is also really hot - I was realllly smart and decided to take it off the pan - and it was much hotter than I was expected - so I dropped it - on the floor- I jumped back so the part that was in 235 degree sugar didn't touch me but it flung a little sugar on my leg, it hurt like crazy but only left a tiny mark. Lesson learned - always the hard way right?
*mix well and pour into baking dish
* let cool completely
* carefully lift foil out of pan and cut into small squares
This fudge is so good - the texture is perfect. Super smooth and creamy. It was really rich, which is good because if it wasn't I would have eaten it all Sunday. :-D
Tip for lining a pan with foil - I wish I thought to take pictures of this, and I am out of foil so I can't go recreate it for the blog -
When you have to line a pan with foil a quick and easy way to do this is turn the pan upside down - cover the bottom with foil to shape the foil, then take off the foil - turn over pan and the foil slips right in! I wish I had learned this trick a long time ago!