Wednesday, December 9, 2009

Peanut Butter Fudge

Since the Cookie-Stravaganza is in full swing, I thought I'd post another recipe for you to try.  Sure, this one isn't a cookie, but nothing says 'holidays' like a big batch of creamy fudge. When I was a kid, my mother would make chocolate fudge every year, and damn, was it ever good.  She never made peanut butter fudge, though - I guess because my oldest brother is deadly allergic to legumes.  Since I never see my brother (no one's heard from him in years), I can make all the peanuty delights I want. 

I found this recipe a few years ago, and tweaked it a bit to make it better.  By far, this is the best peanut butter fudge I've ever tasted, if I do say so myself.  (And this is coming from a kid who grew up near Frankenmuth, MI - home of the most-awesome Frankenmuth Fudge Kitchen.  Every year we'd drive up to the Christmas wonderland and I'd spend as much time as the folks would let me staring through the windows watching as they made fudge.)


Anyway, this is a pretty awesome fudge you can make at home.  I hope you try it and enjoy it.

Peanut Butter Fudge

2 cups light brown sugar (packed)
2 cups white sugar
4 T butter or margarine
1 cup evaporated milk
1 1/2 cups peanut butter (creamy)
2 tsp vanilla
2 cups mini marshmallows

Butter the bottom and sides of a 8x10" cake pan.  In a medium saucepan, combine both sugars, the evaporated milk and the butter.  Initially, keep the pan on medium heat until the butter is melted and all the ingredients have combined.  Turn heat up to medium high until mixture is at a rolling boil.  Boil for 5 minutes (or if you have a candy thermometer, soft ball stage - 234 degrees F), stirring constantly.  Remove from heat and immediately stir in remaining ingredients.  Stir quickly but thoroughly until all ingredients are well-combined.  Once everything is smooth, pour into pre-buttered pan to cool. 

A few helpful hints:

- A glass pan works best.  I use an 8x10" and get some fairly thick fudge.  If you like yours thinner, use a 9x13" pan.
- 5 minutes means five minutes exactly.  Overcooking makes your fudge hard and dry.  Undercooking means your fudge won't harden.  (Make great ice cream topping, though.)
- If you don't stir constantly during those five minutes, the sugar mixture will burn to the bottom of your pan, giving your fudge burnt sugar lumps.
- When 'stirring quickly', take care the hot sugar doesn't slop over the sides of the pan.  Sugar burns can be painful - trust me on that one.
- Speaking of sugar burns, please be careful when you're stirring for the five minutes.  Boiling sugar produces a lot of air bubbles that can and do burst.  Keep your face, your hands, and your kids as far away from the pan as you can.

Yes, I know.  Making fudge sounds like a huge pain in the ass, but I think it's worth it. 

If you have any questions, let me know. 


  1. I'm still thinking about those cake box cookies.

  2. -bookmarks post-

    There. Now I have two recipes to try this weekend. Thanks!

  3. Thank you so much. I made a batch of peanut buteer fudge and it is so dry and hard, it's horrible. I'll try your recipe and your advice. Thank you!

  4. I made a batch of your fudge last night and OMG Heavenly! Melts in your mouth and your adice about not overcooking was the best. Baking comes only at Christmas in my house...Otherwise I eat too much sugar (LOL)