Peeny Butter Fudge

From Toni & Slade Morrison book of the same name.

Peeny Butter Fudge

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    T butter

  • 1

    c whole milk

  • 2

    1-oz squares unsweetened chocolate

  • 2

    c sugar

  • ¼

    t vanilla

  • ¼

    c creamy peanut butter

Directions

1. Butter the inside of an 8" square glass cake pan. 2. Combine milk & chocolate squares in the saucepan. 3. Stir over low heat with a wooden spoon until squares begin to melt or have melted completely. 4. Add sugar & stir. 5. Increase heat to medium & let cook, stirring occasionally, until mixture comes to a low boil. 6. After 5 min of boiling, test the mixture's readiness by placing a drop of it into a clear drinking glass filled with cold water. Keep doing this until a drop forms a tadpole shape as it falls through the water. 7. Turn off the heat & remove the saucepan from the stove. 8. Add vanilla & stir. 9. Place the saucepan in a large pan (or sink) filled with cold water, making sure none of the water enters the saucepan. Let sit. 10. After a few minutes, lift the saucepan & touch the bottom w/your palm. At first, it may be hot, but repeat until the bottom is merely warm to the touch. 11. Stir in the peanut butter. 12. Beat mixture until it is no longer shiny. 13. Pour quickly into the cake pan. 14. Let cool & then cut the fudge into squares.


Nutrition

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