Post by cuteascountry_Shortcake on Sept 20, 2005 21:43:58 GMT -6
I have made this Peanut Fudge for 35 years. It is a family favorite. The recipe might sound complicated but it is not. If you follow the instructions it will turn out perfect.
Peanut Fudge
3 cups white sugar
2 Tablespoon white corn syrup
1 1/2 cups half and half
1 cup peanut butter
1 stick butter (on substitutes)
1 teaspoon vanilla
Using the one stick of butter, rub the sides of a heavy pan (I use a 4 or 5 quart pressure cooker), the plate you will be putting the fudge on when it is finished, and a 9X13 pan. Then leave the stick of butter in the 9X13 pan plus the 1 cup of peanut butter. Put the sugar, corn syrup, and half and half in the heavy pan. Stir constantly until it reaches a rolling boil. Insert a (tested) candy thermometer in the candy and cook until it reaches 238 degrees. You can test the candy in cold water and at this point it should make a soft ball for you. (If you have not tested your candy thermometer, you do it this way. Bring a pan of water to a rolling boil, the candy thermometer should read 212 degrees. If it does not, you will need to adjust your cooking temperature. Meaning, if the rolling boil is at 210 then cook fudge to 236 degrees or if it says 214 then cook your fudge to 240 degrees.) Remove from heat and add the vanilla. Stir and pour into the buttered 9X13 pan. Be sure you do not scrape the sides of the pan and do not pour all of the candy in the pan. You should leave about 2 or 3 tablespoons in the pan. The reason for this is there could be some sugar crystals on the side of the pan. If it is allowed to go into the fudge the fudge will get sugary. Put cold water in the sink and set the pan of fudge in the cold water for 10 minutes. Remove from sink and beat until thickened. Once you have incorporated the butter and peanut butter into the fudge it will just be a matter of minutes until it is ready to pour on the serving plate.
My mother-in-law used this recipe when she made chocolate fudge. Omit the peanut butter and add 3 tablespoons of cocoa with the sugar. Follow all instructions as above. When making the chocolate
fudge, it will take much longer to beat until thick enough to pour onto the serving plate. She sold this fudge for years in our area.
The fudge keeps well in the refrigerator and it also keeps well in the freezer.
I tried this recipe using milk instead of the cream and using margarine instead of the butter and using less butter than the stick. None of these ideas worked. You will have to use the items I have listed in
the recipe. I hope you enjoy it as much as my family does.
Dorothy, Indiana
Peanut Fudge
3 cups white sugar
2 Tablespoon white corn syrup
1 1/2 cups half and half
1 cup peanut butter
1 stick butter (on substitutes)
1 teaspoon vanilla
Using the one stick of butter, rub the sides of a heavy pan (I use a 4 or 5 quart pressure cooker), the plate you will be putting the fudge on when it is finished, and a 9X13 pan. Then leave the stick of butter in the 9X13 pan plus the 1 cup of peanut butter. Put the sugar, corn syrup, and half and half in the heavy pan. Stir constantly until it reaches a rolling boil. Insert a (tested) candy thermometer in the candy and cook until it reaches 238 degrees. You can test the candy in cold water and at this point it should make a soft ball for you. (If you have not tested your candy thermometer, you do it this way. Bring a pan of water to a rolling boil, the candy thermometer should read 212 degrees. If it does not, you will need to adjust your cooking temperature. Meaning, if the rolling boil is at 210 then cook fudge to 236 degrees or if it says 214 then cook your fudge to 240 degrees.) Remove from heat and add the vanilla. Stir and pour into the buttered 9X13 pan. Be sure you do not scrape the sides of the pan and do not pour all of the candy in the pan. You should leave about 2 or 3 tablespoons in the pan. The reason for this is there could be some sugar crystals on the side of the pan. If it is allowed to go into the fudge the fudge will get sugary. Put cold water in the sink and set the pan of fudge in the cold water for 10 minutes. Remove from sink and beat until thickened. Once you have incorporated the butter and peanut butter into the fudge it will just be a matter of minutes until it is ready to pour on the serving plate.
My mother-in-law used this recipe when she made chocolate fudge. Omit the peanut butter and add 3 tablespoons of cocoa with the sugar. Follow all instructions as above. When making the chocolate
fudge, it will take much longer to beat until thick enough to pour onto the serving plate. She sold this fudge for years in our area.
The fudge keeps well in the refrigerator and it also keeps well in the freezer.
I tried this recipe using milk instead of the cream and using margarine instead of the butter and using less butter than the stick. None of these ideas worked. You will have to use the items I have listed in
the recipe. I hope you enjoy it as much as my family does.
Dorothy, Indiana