My grandmother (of the Steal-good Pumpkin Bread) has been making and distributing this fudge at Christmas each year for as long as I can remember. She makes dozens of batches, cuts them in small pieces, and packages it into small tins. I knew that she considered me a 'grown up' when I got my own tin of fudge!
When I saw Meme a few weeks ago she mentioned stocking up on peanut butter in preparation for her fudge marathon. I've had her recipe for years but never attempted it - until now.
Fudge has always scared me - thermometers and special equipment has always made it sound difficult - but this recipe is anything but. This was surprisingly easy to make, and with My Little Man's help, I was finished in under 10 minutes.
The fudge itself is rich and sweet, and it keeps well wrapped in waxed paper, folded into a tin. (Of course, now that I've made it, I'm wondering what else I can add to make variations ... any suggestions??)
PS - This would make a great teacher gift!
So, here's how to make Meme's Super Simple Peanut Butter Fudge:
- Mix 2 c. of 10X sugar with 1/2 c. of milk and a pinch of salt.
- Boil for 4 minutes, and then quickly add 3 heaping tablespoons of peanut butter and 3 tablespoons of marshmallow fluff.
- Stir until smooth.
- Pour into a small, greased metal pan. If you want your fudge thick, use a pan smaller than 8X8".
- Cut before completely cool, then allow to finish cooling.
What's YOUR favorite kind of fudge?
nutella~!
ReplyDeleteAny particular kind of milk?
ReplyDeleteWhat is 10x sugar?
ReplyDeleteI'm sorry I'm a lame-o, what is 10x sugar?
ReplyDeleteThe 10x sugar is powdered sugar.
ReplyDeleteThis sounds like a fun and easy recipe and since I'm the one who makes the food gifts for my husband's employees, I'm trying it! :-)
Sounds good, but I need to know what 10x sugar is too.
ReplyDeleteI'm sure I'm being daft, but what is 10X sugar?
ReplyDeleteLike another poster said 10x = powdered or confectioners sugar.
ReplyDeleteI'm going to give this one a try.
Forgot to say "Thanks" ! :-)
ReplyDeleteYum! I've been making it with peanut butter chips and making double-decker peanut butter chocolate fudge for years. Maybe I'll add mini peanut butter cups this year. I've tried the "fantasy fudge" recipe on the fluff and a recipe on domino powdered sugar, but never thought to try the two together.
ReplyDelete10x sugar is the same as confectioners sugar. I think it means its sifted 10 times... but not sure about that. I will have to try this. Sounds super duper easy!!
ReplyDeleteWow, mini-peanut butter cups in double decker fudge sounds good. I wouldn't have thought of using 'em. Great idea!
ReplyDeleteHow about using crunchy p'nut butter? Think I'll add mini choc chips too. Sounds yummy. Thanks for recipe.
ReplyDeleteAnonymous, I use whatever milk I have at the time - anything from 1% to whole. It's all worked for me.
ReplyDeleteOh, EJ, your double-decker fudge sounds great. And Marlso, I think I'll add the chocolate chips! they might melt, but I think the combination sounds great.
ReplyDeleteIs it easy to double the recipe or would I just need to make another batch after making the first one?
ReplyDeleteYou can double it! My grandmother makes it that way often.
ReplyDeleteI tried doubling but it didn't harden...trying it again tonight with just one.
ReplyDeleteWell I tried making this with soy milk!!! It stuck and burnt to pan and had to finish in microwave and now it isn't hardening!! So ... must have to use cows milk!! Which we don't use! I am soo sad!!
ReplyDeleteSorry, Anonymous, I wish it had worked for you! I don't use soy, so I can't speak for that kind. I'm posting a new fudge recipe tomorrow that's also very easy to make - perhaps it will work for you!
ReplyDeleteCan this be frozen? I am looking for a few recipes to make and freeze for gifts. This sounds good, but would it last until Christmas?
ReplyDeleteHey, Kimber, I've never frozen this so I talked to my mom, since she grew up with this fudgy queen. :-) She reports that it will keep for several weeks in the fridge in a well-sealed container. She has never tried freezing it but sees no reason why it wouldn't work since it's pretty moist.
ReplyDeleteGood luck!
I am making this, and going to top it with chocolate chips as soon as I put it in the pan - my dear husband has a PB & Chocolate fetish! He will LOVE THIS! Thanks so much for sharing!
ReplyDeleteAnonymous, I think chocolate chips melted on top would be wonderful! (PB & chocolate is one of my favorite combos, too.)
ReplyDeleteDoes it have to be refriderigated? Also, how long should in sit in the metal pan before cutting?
ReplyDeleteAnonymous, it does NOT have to be refrigerated. Wrapped tightly in waxed paper and in a tin, it will keep for several weeks before drying out noticeably, and I've never had anything else happen to it.
ReplyDeleteAlso, when I made it, I let it sit in the pan until it began to set up - only minutes, really - and then I sliced it. After that I let it sit until completely cool and then wrapped it.
Its been about 30 min and its still semi runny. :( What should i do. What i try to cut it to sticks to the knife.
ReplyDeleteAnonymous, I talked to the fudge expert, and here's her take on what could be wrong:
ReplyDelete1. The fudge didn't cook long enough. This makes it a bit sticky and hard to work with.
2. The pan was too greased or buttery, which makes the balance of ingredients off and doesn't allow the fudge to set up.
My grandmother recommends that you stick it in the fridge and try to harden it that way. She's had good luck with that before when she started timing it before it had reached a rolling boil.
Good luck!
I just did my first batch - I am "anonymous" who talked about putting choc chips on top for my hubby - I think I heaped too much - do you mean heaping tablespoon like a real measurer table spoon or an actual table spoon you eat out of? I think I put in too much fluff/pb....but it is setting up right now. We'll see!
ReplyDeleteTo Chocolate-Chip Anonymous: I mean a measuring tablespoon, but you can definitely go over with this recipe. Putting in more PB and marshmallow just makes it richer - the important part is making sure that you cooked it properly. If it's setting up, you should be good!
ReplyDeleteDo you need to use milk with fat? Because I have been using fat free milk and it always runny.
ReplyDeleteI'm sorry, but I can't help you with this one! We only buy whole milk here.
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