Peanut Butter Fudge


Last time I tried to make fudge, it was a complete failure. It was a pile of slimy sludge, and I was very nervous about trying to make it again. This time I was prepared, I bought a candy thermometer. I made sure to cook the mixture until it got to 250 degrees (the guide on the back of the thermometer said that fudge should reach that temperature) before removing it from the heat.


I prepared it, then I spread it into the dish. I tried to melt the chocolate chips into a sauce, as described. I couldn’t. It stayed solid, and I believe that some of it was probably burnt. So I gave up on the chocolate sauce and I just used chocolate syrup from the bottle. Works just as well! I let it cool while we went out to pick up supper.


When we got home, I attempted to cut it. It was too hard. That’s the exact opposite of what happened last time. I tried with a knife, and it was too hard. I used a pizza cutter. It was easier, but I had to use all of my strength to press down. Then I tasted it. Oh. My. God. It was so good. It wasn’t even tough! It was similar to the thickness of a brownie. Still not the way fudge is supposed to be, but it was definitely a step in the correct direction! Maybe the next time I make fudge, it will be “just right”. The flavor was PERFECT, and it just looks like peanut butter brownies with chocolate drizzled across it.


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2 tbsp butter, 2/3 cup carnation evaporated milk, 1_2/3 cups sugar, 1/2 tsp salt, 2 cups (4oz) mini marshmallows, 1_1/2 cups peanut butter chips, 1 tsp vanilla, 1 cup chocolate chips (optional).


Combine butter, milk, sugar, and salt in saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4-5 minutes while stirring constantly. Remove from heat. Stir in marshmallows, peanut butter chips, and vanilla. Stir vigorously until marshmallows melt and blend. Pour into buttered pan. Let cool. Melt chocolate chips, then spread over fudge. Chill before serving.