Friday, November 20, 2009

National Peanut Butter Fudge Day

Who wouldn't want to celebrate National Peanut Butter Fudge Day?

Fudge is often used as a generic term for a type of candy: Fudge: n. A soft rich candy made of sugar, milk, butter, and flavoring. But I believe one can't really call it fudge if there isn't any chocolate, after all, this is the Dying for Chocolate blog. I go with this definition: Fudge is a cooked chocolate confection. There are a huge range of fudge recipes, but most include chocolate, sugar, butter, and condensed milk, evaporated milk, or cream.

For a really easy peanut butter fudge recipe, try this one I've adapted from

3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa (best quality for best taste)
1/2 cup peanut butter (organic smooth)
1 tablespoon butter

1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and butter. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.


Mary Kennedy said...

This looks fabulous! I have a candy thermometer (and have never used it). Would it be useful for this recipe? What temp should it get to? Can't wait to try this.

Janet Rudolph said...

You won't need a candy thermometer for this one. I went for an easy one!

Mary Cunningham said...

Wonder if boiling time is about the same for "Never-fail Fudge" or Fantasy Fudge?


Janet Rudolph said...

Mary, I believe it's the same amount of time.