Thursday, December 22, 2011

Fudging It

I would be hard pressed to say what my favorite holiday treat is. Peanut butter kiss cookies? Pizzelles? Snowballs? Eggnog? Peanut butter fudge?

Ok, it's probably peanut butter fudge. Peanut butter fudge has been a Christmas staple for as long as I can remember and Keith and I have been making it for family and friends since the first Christmas we were married. The recipe my family uses is really simple and nearly fool-proof.

Peanut Butter Fudge

3 cups sugar
1 cup milk

Boil to soft ball stage. (235-240 degrees F if you have a candy thermometer, or drop a bit from a spoon into a small cup of cold water; when you can pick it up and roll it into a ball, it's ready.) Be sure to stay close by and keep stirring it. If you boil it past the soft ball stage, the fudge will be crumbly.

Add 1 jar of marshmallow cream (7 oz.) and 1 jar of peanut butter (18 oz). (I like to have these out of the jars and in a large bowl and then pour the sugar and milk combination in.)

Stir until well blended.

Pour into greased square baking pan and let cool. (To give as gifts, we line tins with wax paper and pour the fudge directly in.)

Simple, right? Try to give most of it away or you will end up eating far more than you should!

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