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You are here: Home / My Great Recipes / Chunky Peanut Butter Fudge

Chunky Peanut Butter Fudge

November 24, 2019 by mgrc Leave a Comment

Vada writes that “You had a recipe for peanut butter fudge but I don’t see it anywhere on this list I missed placed my card when I moved, this is the only fudge recipe I use, so if you still have this anywhere could you please send it, thank you”

I’ve got it! This is card 14 of section 27 – candies and confections. And there’s COFFEE in the recipe – interesting!

Print

Chunky Peanut Butter Fudge

Prep Time 20 minutes
Servings 1 pound

Ingredients

  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1/2 cup milk
  • 1/4 cup strong coffee
  • 2 tablespoons light corn syrup
  • 1/4 cup crunchy peanut butter
  • 1 teaspoon vanilla extract

Instructions

  1. Put the sugar, milk, coffee, and corn syrup into large heavy saucepan. Bring to a boil, stirring until sugars are dissolved.

  2. Reduce heat. Simmer, uncovered, without stirring, until temperature reaches 238 or a soft ball forms in cold water.

  3. Remove from heat. Add peanut butter and vanilla. Do not mix.

  4. When mixture is lukewarm, beat until thick and creamy. Quickly pour into a greased 7x7 or 7-8-inch round pan, spreading quickly with a spatula.

  5. When fudge is firm, mark with sharp knife and cut into squares or remove from pan and break into irregular pieces

Recipe Notes

  • To cool the cooked syrup quickly, set in a pan of cooled water. 
  • Use a candy thermometer if possible for best results.
  • If candy suddenly "fudges" before you can spread it, pick it up with your hands and knead it smooth. 
  • Spread into pan or form into a roll, dip into melted semi-sweet chocolate, then in finely chopped nuts. 
  • For super-smooth fudge, ripen candy overnight in an airtight container.

Related

Filed Under: Cookies & Candy, My Great Recipes Tagged With: Candy, Christmas, Fudge, Holiday, Peanut Butter

Previous Post: « Lemon-Filled Molasses Bars

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