Prep 5 mins
Cook 15 mins
I found this recipe off of food network. It was emerils. This is the best peanut butter fudge i have ever had. I hope you like it.
- Lightly butter an 8x8 inch pan.
- In medium saucepan, combine both of the sugars, corn syrup, milk, salt, and baking soda.
- Over medium high heat, bring to a boil stirring often.
- Using a candy thermometer, cook while stirring often until temperature is 236 (about soft-ball stage) Don't overcook.
- Remove saucepan from heat and stir in chilled butter and peanut butter and vanilla.
- Stir until smooth.
- Pour into the prepared pan.
- Put in refrigerator and let set.
- When cooled off completely cut into pieces and store in container for up to 1 week.
Great Fudge! I wanted a recipe that didn't use marshmellow and this one is wonderful! Thank you for posting.
I was estatic to see an Emeril recipe that had simple ingredients (and everything I keep on hand)because a lot of his recipes look great but use exotic/expensive ingredients. I was even happier to see how easy the recipe is to make (no complicated steps). You don't even really need a thermometer, if you know how to test the soft ball stage in ice cold water (I've done this a bunch of times when my thermometer went missing). The fudge set up quickly in the fridge and was definitely smooth and creamy! I personally did not find the fudge to have a very strong peanut butter flavor though which I prefer. So I decided to experiement by heating the fudge to 238-240 (this is still a soft ball stage, just the higher side of it)AND used 9 TBS of peanut butter (which is 1/2 cup plus one extra TBS).I figured if I just added the extra peanut butter it might not set. This made the most wonderful peanut butter flavored fudge! It was a bit softer than the original recipe but we like a soft fudge around here so it was a sure winner. The only downside of this recipe is it doesn't make very much and with a house full of people it usually doesn't last through the day! That is a good thing though right? :)
I have made this fudge for at least 3 years since I saw Emeril do it. It is by far the creamiest and best tasting and one of the easiest. One of my standbys when I need a sweet peanut butter fix and btw it does keep longer than 1 week, just keep it in the refrigerator, if you can keep from eating it that long. Thanks for posting chelgilm!