Peanut Butter Fudge
Hands-on time:
20 mins. to 25 mins.
Total time:
to 25 mins.
Yield:
64 one-inch squares
Fudge should be cooked to the soft-ball stage. If you don't have a thermometer, use this method to determine if the fudge has boiled long enough; however a thermometer is much more reliable. Once the boiling liquid begins to make a snapping sound as it cooks, drop a quarter teaspoon of the liquid into a glass of ice water. If it forms a soft ball that you can shape with your fingers, it's ready.
Ingredients
- 8 1/4 ounces evaporated milk or light cream
- 14 ounces sugar
- pinch of salt
- 2 ounces (1/2 stick) butter
- 1 3/4 ounces mini marshmallows
- 12 ounces peanut butter, chunky or smooth
- 1 teaspoon vanilla extract
Preparation
Step 1
1. Butter an 8-inch square pan, set it aside. If you're giving the fudge for a gift, you may want to line the pan with foil and butter that, so you can lift the fudge out before cutting it.
2. In a heavy saucepan, combine the milk or cream, sugar, butter and salt. Heat over medium heat, stirring until the butter is melted and the sugar dissolves.
3. Continue heating until the mixture comes to a full, rolling boil; this is when the entire surface is covered with vigorously popping bubbles.
4. Boil without stirring for 8 to 10 minutes, or until the mixture registers 234 to 236F on an instant-read or candy thermometer. (If you don't have a thermometer, see tips section on the right.)
5. When the fudge has reached the 234 to 236F, immediately remove it from the heat, and stir in the marshmallows, peanut butter and vanilla until the mixture is smooth.
6. Pour the fudge into the prepared pan and allow it to cool overnight at room temperature, before cutting into 1-inch squares.