Thursday, December 18, 2014

Peanut Butter Fudge

This is THE BEST peanut butter fudge recipe there is! I promise. My mom has had this recipe for years and it does not compare the to microwave "easy" recipes out there. It's simply delicious. It makes a full 9x13" pan, so there's plenty to share or take to a holiday outing.

Peanut Butter Fudge Recipe
4 cups of sugar
1 stick of butter
2 T Karo syrup
2 cups peanut butter
1 cup evaporated milk
1/2 tsp cocoa

Mix sugar and cocoa well. Add syrup and milk. Cook on medium heat until it comes to a boil. Add butter. Cook until soft ball stage (see note below). Add peanut butter and remove from heat. Use a whisk to beat until it starts to thicken and lose gloss. Pour into buttered 9x13" pan. Cool in fridge. Cut and Enjoy!

*Note* If you have never made candy before on the stove top you might not know what "soft ball stage" refers to. I had no idea and I called my mom in a panic after waiting for what seemed like forever for it to cook.

Soft Ball stage refers to a specific temperature range when cooking sugar syrups. Soft-Ball Stage occurs at 235-245 degrees. (you do not need a thermometer) This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

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