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Monday, October 15, 2012

Peanut Butter Fudge

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Today is my dad's birthday and since he learned about this blog he's been asking my roommate and I to make some sort of fudge. Well, fudge won't set up well during the summer so we've been waiting for the perfect time to make fudge. This recipe comes from The Garden Club Cookbook (Desserts) which was published in 1969 this particular recipe came from Mrs. W.J. Freeman who was a 1st VP of the club from Arkansas. 

Ingredients:
-2 cups of sugar
-2 tablespoons of corn syrup
-Dash of salt
-3/4 cup of milk
-1/2 cup of peanut butter
-1 tablespoon of vanilla 


Butter the sides of the pan well. 
Mix the sugar, corn syrup, salt and milk in the deep saucepan.
Cook over high heat, without stirring. Attach the candy thermometer.
The mixture will cook at high heat until a drop of the mixture in cold water yields a soft ball, this is called soft ball stage.
When checking the temperature make sure to be eye level to the thermometer. 
Remove from the heat when the fudge has reached soft ball stage and cool to 120 degrees.
Stir in the peanut butter and vanilla. 
Beat the mixture until it is no longer shiny.
As soon as that happens pour into a buttered 8x8 pan. 
Let stand at room temperature until hardened.
This fudge was really good! However, it was a little difficult to make probably because my roommate and I had never made fudge before. Use a thick wooden spoon to beat the fudge (we broke one) and once you are beating the fudge the steps happen really quickly so make sure to pour the mixture and spread it in the 8x8 as soon as it is no longer shiny.

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