Sunday, December 19, 2010

'TIS THE SEASON TO MAKE FUDGE


This is my all-time favorite recipe for Peanut Butter Fudge. It's from a church cookbook and once I tried it, I was hooked. I've made it for bake sales, family gatherings, and to give as gifts. It's the easiest fudge recipe I have and it tastes as good as it looks. Thank you Dora!
This fudge freezes very well. I usually cut it into small pieces before putting it into the freezer. Be sure to enclose it in an air-tight container or a freezer Ziploc before freezing. To thaw, leave it in the container for 20-30 minutes. Enjoy!
PEANUT BUTTER FUDGE

3 cups white sugar
1 cup milk
1 cup smooth or chunky peanut butter

Line an 8" or 9" square pan with foil. Put sugar and milk in saucepan and cook over medium heat until boiling. Boil 4 minutes, stirring constantly. Remove from heat, add peanut butter. Use electric mixer to beat fudge until thick*, then pour into foil-lined pan and cool. Invert pan onto cutting board, peel off foil. Cut into small pieces. Great for gift giving. Freezes well.
*The original recipe advised to "...beat until it fudges". I love that.

5 comments:

Wendy @ Ravenwood Whimzies said...

Peanut butter fudge is my all time favorite too! I use brown sugar instead of white...mmmm...gonna make some tomorrow. Enjoy

Anonymous said...

Thanks for the fudge receipe, that is just so simple, love it!!!....Merilyn

Raspberry Lane Primitives said...

Great idea Kady...I love Wendy's tip too. Wonder if you can put a bit of milk chocolate in there too for a reese's taste? never made it before but will this week! Thanks and Merry Christmas!
patti

Cat Nap Inn Primitives said...

I made regular fudge (recipe from the marshmellow jar) yesterday..and it turned out really good.;)

GailinVirginia said...

Yes, it is easier than mine(evaporatedmilk,marshmallowcream,vanilla; my question...how do you keep it nice and creamy/solid if you made it now?
Hugs,
~Gail all set to make yours now...