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Creamy Peanut Butter Fudge
Fudge is tricky. Not wanting to waste ingredients, I followed the fudge-making rules when I made this, namely I used a candy thermometer and tested for soft ball stage. Timing it at 7 minutes without testing is risky. It might work for you if you happen to accidentally get it to the right temp, but you might not and you'll end up with a glob of goo. I pre-mixed the peanut butter, marshmallow fluff, vanilla and melted butter in a glass bowl. Brought the milk and sugars to soft ball stage (about 117-118 C - I tested it!) dumped that into the glass bowl, then stirred it all vigorously with a wooden spoon until it turned into fudge which took about 2-4 minutes. I only made a half batch and it was plenty. I used natural peanut butter and it tasted great. Good luck.
1 user found this review helpful
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Reviewed On:
Feb. 25, 2011
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