Total Carbohydrate Mix Sugar, Corn Syrup and Evaporated milk in large pan and cook over medium heat. This is the first time I’ve ever made Fudge. Melt the butter in a large stockpot over medium heat. Then put the WHOLE PAN in a slightly larger pan of COLD WATER.. ( that grainey stuff.. this will stop the crystals from getting bigger) Stir until smooth. Almost like Melt the butter in a large stock pot over medium heat. I have been cooking and baking since I was 12 years old and this recipe stinks! Yum, this special day gave me a reason to beg my hubby for his famous Old Fashioned Peanut Butter Fudge. I added the butter to the sugar, evaporated milk(I used the large can)& corn syrup. Yeah that was a fun experiment. I tried this recipe twice, and I've perfected it now. When the temperature reaches 285-degrees F, remove it from the heat. butter or margarine – Gram always used margarine, but my mom uses butter. I'm Ang - the Juggling Act Mama! I’m not sure if that will help. I don't know how some people got a creamy textured fudge out of this. . If it's going to feel like peanut butter in my mouth, then what's the point? You are exactly correct and the temp on a candy thermometer is 234. It’s setting very well I was scarping the rest from the pan to eat and it was hardening right away. If you enjoy peanut butter, you can scale back on the marshmallow fluff and use more peanut butter. It literally melts in your mouth when you take a bite and has almost a delicate taste to it. Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. So make sure to use confectioner's, and I've found that 7-8 minutes is the right amount of time for the "soft ball stage" to be reached, but you really ought to try it out in a cold glass of water every 30 seconds until it forms little balls in the water. In the past I have used 8×8. Honestly I couldn’t tell sheen from no sheen. Could you tell me why a wooden spoon? Read More…. Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately. Made it for an icing and it did great! Mine set up just fine. My family has been making this fudge for 80 years. Add peanut butter and continue stirring until mixture start to lose its’ sheen. It came out like a shiny, crumbly candy brick that took 4 days to harden then almost broke your teeth. Then butter your pan, pour in the fudge and place it in the fridge until it's hardened. Score 1 inch cubes every 10 minutes after you start letting it cool. Celebrate all moments of life with scrumptious recipes, diy parties and simple get together's. Making our Old Fashion Chocolate Peanut Butter Fudge recipe as we have tested it will yield the best results. https://www.audreyslittlefarm.com/old-fashioned-peanut-butter-fudge-recipe Beat by hand until creamy; pour into prepared pan. Only needs to cook about 5-7 min. I hope that helps! Mix Sugar, Corn Syrup and Evaporated milk in large pan and cook over medium heat. Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Sometimes variations can go awry. I think these things helped it set beautifully. One of the ways i get my fudge to set up is to submerge the pot in the sink with cold water & ice stir vigorously. Beats me, that’s for sure. it is very rich, & delicious! I love it and plan to make it again just as i did. Cocoa fudge is without a doubt my all-time favorite chocolate fudge. 1 tsp Vanilla Extract. Lower heat to medium and continue cooking to a soft ball stage. 1 stick Butter You can also leave out the cocoa and it makes delicious peanut butter fudge. It does take white sugar, not powdered. Yay! Then pour into buttered baking dish and allow to cool. Where I’m from, we make fudge with these same ingredients EXCEPT the corn syrup so maybe it has something to do with that too. I’ve never seen a fudge recipe that u don’t put the butter in the pan with milk, sugar n in this one corn syrup and boil it. Your email address will not be published. marshmallow fluff – also sometimes known as marshmallow creme. I think the problem people were running into when they say this mixture never got to the "soft ball" stage is this: the soft ball stage does not mean that the mixture in the pan comes together in a ball, like dough does, but rather that a drop of the mixture, dropped into a glass of ice-cold water, will form a ball that flattens slightly when you place it on a flat surface. (my family loves p3eanut butter so I added a cup to this recipe) stir vigorously until smooth. I seriously hate wasting ingredients!!!!!!! From the amount of sugar and butter used it looks like the evaporated milk should be the small can. So bear that in mind when you make this – follow the directions!! Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips. Bring to a rapid boil and boil for exactly one minute. Anyone else have that happen? Once the mixture comes to a boil use a, 11 Best Chicken Breeds for Cold Weather ». But I did it, so it’s definitely possible! If you have a question. Hoping there’s a solution.
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