Best Fudge Ever

Tuesday, December 21, 2010

Nanny's "Can't Get Enough" Peanut Butter Fudge


Normally, I am a scrooge with my fudge recipe, but this year I've decided to share it with everyone.

Some tips when making fudge:

1. Prepare ahead of time.
2. Don't use a candy thermometer! Every time I've used one while making fudge, it flopped.
3. Don't use off-brand  peanut butter! I swear it makes a difference.
4. Only use carnation. I've never tried it with anything else, but my grandmother heavily insisted on only using carnation when making this fudge.
5. Practice makes perfect.


Ingredients
1 cup Peter Pan peanut butter (can also use Jiffy)
1 small jar marshmallow cream
1 tsp vanilla
3 cups white sugar
1 stick butter
1 small can carnation evaporated milk

First, add peanut butter, marshmallow cream, and vanilla to mixer bowl.

Next, combine butter and carnation on medium heat. Use your butter wrapper to grease your fudge pan. Once the butter has almost melted, add sugar one cup at a time. Stir until smooth. Once smooth, fill a small glass with ice water and set aside.

When mixture beings to boil, turn heat down to low to medium. Stir continuously. I normally set my timer on 5 minutes once it really starts to boil. With about two minutes left I begin testing for soft ball consistency. To do so, pour a spoonful into the glass of ice water. Use your fingers to form a ball. If the consistency of the mixture sticks together without falling apart, you are ready. If not, continue to stir and retest. Usually five minutes is the right amount of time. If your heat is a little higher, you may not need five minutes.

Remove immediately from heat and add to your mixer bowl. Beat until smooth. Pour into fudge pan and cool.

And that's it!!!! Yum, Yum, Yum!!

PS For the best ever chocolate fudge, simply replace the peanut butter with a bag of semi-sweet chocolate chips or whatever kind of chocolate chips you prefer. I also add pecans to my chocolate fudge. Mmmmm.


MERRY CHRISTMAS!!


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