By Daniel Fox
It's nearly autumn, time for colored leaves, crisp cool mornings, fair rides, football games, and candy time. Not really sure if it's the drop in temperature and less humidity in the air or if it is because it is right around the corner from the holidays, but autumn seems to kick off the homemade candy season. One of my autumn candy favorites is peanut butter fudge – and compared to regular fudge – it is so easy to make. There are many variations including recipes that call for milk, cream, white chocolate, brown sugar, white sugar, nuts, no nuts, microwave, stove top… the list just goes on and on. And it is not uncommon for you to try several different peanut butter fudge recipes before you find one that suits you. I am more of a traditionalist when it comes to fudge candies and prefer cooking on top of the stove. A quick, easy, and delicious recipe I have tried is:
World's Best Peanut Butter Fudge
4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow crème
12 ounces peanut butter
2/3 cup all-purpose flour
Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow cream and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Most important to remember with fudge – any flavor – is to follow the directions exactly and peanut butter fudge is no exception. Candy making is the most precise of the pastry arts. Make sure you are prepared and have everything you need handy and near by. Because once you start making peanut butter fudge – or any fudge – you do not want to risk ruining the candy by stepping away from it. Also, make sure you have the correct equipment and it is in good working order. And remember to use a heavy high sided sauce pan and a wooden spoon. Using a high sided sauce pan that is double the volume of the candy you are making will let you stir it properly without the worry of it going over the side and using a wooden spoon allows for easier and smoother stirring.
Peanut Butter Cream Fudge
2 cups sugar
1 cup sour cream
1/8 teaspoon salt
1 cup peanut butter*
1 teaspoon vanilla extract
In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.
And if you are making peanut butter fudge for someone as a gift, you can jazz it up a little. One of the things I have done before is to "top" the peanut butter fudge off with various candies. During fall of the year, take reece's pieces and gently press them just into the peanut butter fudge mixture before you set aside to cool. The reece's pieces add more peanut flavor and a splash of fall colors. Or if you are giving during Christmas time, use holiday M&Ms or even sprinkle a bit of colored candy sugar over the top. Use your imagination.
Tanner’s Pecan is owned and operated by Danny Fox and Michelle Parks and offers great peanut butter fudge. Visit Tanner’s Pecans today for the best selection of Peanut Butter Fudge and Pecans.
Source:www.isnare.com |
