Mandie's Dinner Diner

May 3, 2010

Peanut Butter Fudge

Filed under: candy, Dessert, Snacks and Appetizers — ruralmomof3 @ 12:30 pm
The nice thing about fudge- if it doesn’t turn out to be “fudgy” you can still eat it. If it’s too runny- put it in the fridge and serve as ice cream topping. If it is too stiff, dip squares into chocolate candy coating and make candy out of it! Anyway , here is an old fashioned recipe, no marshmallow cream, no sweetened condensed milk, just sugar, milk, and peanut butter. This makes an industrial sized cookie sheet or 2-4 regular ones.

The Recipe:

12 c. sugar
6 c. milk
5 lb. good peanut butter

Well butter 2-4 jelly roll style cookie sheets. Mix sugar and milk in a large pan on stove. Bring to boil. Reduce heat to slow boil and stir occasionally for 50-60 min. At first, mixture will be clear and milky. You want to cook it until it turns amber (yellowish). When it starts to turn color, start checking it in cold water. Drop a teaspoon full of the “goo” into a clear glass of ice water. It should drop into the water and look the texture of a toddler’s thick booger as it slurps in and out of their nose. Not the thin “allergy” type snot, but the thicker yellowish “I have a cold” snot. (now that I’ve totally made you lose your appetite, you can make this fudge for someone else as a gift and you won’t want to eat any for yourself! LOL) If you think you have to use a candy thermometer, this stage is before it gets to soft ball stage. Immediately remove the heat and quickly stir in the peanut butter. Pour the fudge, quickly, into your cookie sheets. Cool completely before cutting. If you can’t wait to taste it, scrape the pan out – BUT do not BURN yourself- it is hot, VERY HOT!!

Amanda

God is good- all the time. . . . 40.gif

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