Aunt Helen’s Old Fashioned Chocolate Fudge With Peanut Butter
READY IN:30minsYIELD:18×8 inch square pan
1 1⁄4cupswhole milk
3⁄4cup jif chunky peanut butter
Serving Size: 1 (177) g
Servings Per Recipe:8
Calories from Fat 186 g30 %
Total Fat 20.7 g31 %
Saturated Fat 7.2 g36 %
Cholesterol 3.8 mg 1 %
Sodium 283.7 mg 11 %
Total Carbohydrate111.3 g 37 %
Dietary Fiber 4.3 g17 %
Sugars 104 g415 %
Protein 8.8 g 17 %
Butter 1 8×8 inch square glass pan and set aside.
melt chocolate in milk using sturdy, heavy bottomed pan.
Stir in salt and sugar with wooden spoon until just mixed.
Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don’t just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there’s not so much that it could seep into the pan. This is just to cool the pan.
Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
Don’t skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can’t guarantee any other peanut butter will be as good.