Peanut Butter Fudge

I love making candy, but I really hate making fudge. Traditional, stove-top fudge that is. The quick and easy fudge that you make with marshmallow fluff and chocolate is no problem. That stuff I can whip up with no problems. Starting with sugar and corn syrup is a little trickier. I either wind up with a sticky mess or a dry and crumbly block of sugar.

By making my way through the CIA candy cookbook, I am hoping that I will hone my fudge making skills.  There are eight fudge recipes in the book (I made one years ago) and I think my results are getting better with each attempt.

While this peanut butter fudge was not my favorite, in terms of flavor, the texture came out really well. Like all other candy recipes that I make, I couldn't eat more than a single piece. This stuff is really sweet! If you aren't a fan of molasses, you might want to find another peanut butter fudge recipe. The flavor is mild, but definitely noticeable.

To keep myself from eating it all and avoid having to spend my entire weekend at the gym, I sent the rest of the fudge to work with the boyfriend. It took his coworkers about three days to finish the batch. Share the wealth (and the calories) most people will be happy to help out!

One Year Ago: Homemade Marshmallow Peeps
Two Years Ago: Portuguese Sweet Bread
Three Years Ago: Momofuku Confetti Cookies
Four Years Ago: Homemade Buffalo Sauce
Five Years Ago: Balsamic BBQ Chicken

Peanut Butter Fudge

Adapted from Chocolates and Confections

I cut the original recipe in half because I didn't want a 9x13-inch pan of peanut butter fudge. I decided to sprinkle in mini peanut butter cups. Half for the fudge, half for me to eat. Another reason why I had to cut the recipe in half, I ran short on mini PB cups...

1 pound (2 cups) granulated sugar
3 ounces (1/4 cup) light corn syrup
1.5 ounces (2 tablespoons) molasses
2 ounces (1/4 cup) heavy cream
6 ounces (3/4 cup) creamy peanut butter
1 teaspoon vanilla extract
4 ounces mini peanut butter cups

Combine sugar, corn syrup, molasses, heavy cream and peanut butter in a 4-quart pan. (I suggest measuring by weight. Using a scale makes the process faster) Clip on a candy thermometer and cook over moderate heat. Stir mixture continuously until smooth and the temperature reaches 236 ⁰F.

Pour mixture into an 8x8-inch pan and allow to cool on the counter for 20 minutes. Transfer mixture to the bowl of your stand mixer (or a metal bowl) and beat on medium speed for 3 minutes, until the mixture is no longer shiny. (Or stir by hand for about 6 minutes).

Pour half of the mixture into a buttered loaf pan. Sprinkle on half of the mini peanut butter cups. Pour on remaining fudge mixture and top with the rest of the peanut butter cups. Allow fudge to crystallize at room temperature for about 1 hour. Cut into 1-inch pieces and serve. Store in the fridge in a tightly sealed container.

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