Thursday, March 5, 2009
Peanut Butter Fudge
I've held onto this recipe since I was a Junior in High School and I have found none better. I've shared this recipe many times, and now I'm happy to share it with you as well.
Life is ironic. I wasn't the least bit interested in HomeEc, (home economics) I was so all-fired sure that I'd never be married and have to deal with the mundane, like balancing a checkbook, knowing how to set a proper table, or how to write a thank-you note. I was going to think great thoughts, write even greater books, travel the globe and have fantastic adventures.
Then I grew up.
I still love learning, I'm writing a blog, and I travel to work and the grocery store, and occasionally visit out-of-state family and friends, so some of my dreams have come true, LOL.
It was Mrs. Haus who imparted practical knowledge, skills, and manners that have lasted me through my entire life. What she taught me has opened doors that I never even dreamed existed.
Thank you, Mrs. Haus! I'm keeping my eyes on the stars and my feet on the ground.
Most of the time.
Peanut Butter Fudge
1 cup peanut butter ] Premeasure and set aside
1 cup marshmallow fluff ] Premeasure and set aside
2/3 cup milk
2 cup sugar
1 teaspoon vanilla
Generously butter an 8 x 8 baking dish.
Combine the milk and sugar in a medium saucepan. Over medium heat, boil until it reaches the soft ball stage about 135 degrees Fahrenheit on a candy thermometer, or when a drop is poured into a glass of cold water, it holds its shape without smushing at the bottom.
Add the peanut butter and fluff. Stir quickly, beating well. Add vanilla mix until well combined.
Immediately pour into the baking pan. This fudge starts to set up FAST once the peanut butter and marshmallow fluff are added. If you beat this too long or dilly dally dreaming about boys (thanks for the pointer, Mrs. Haus), the fudge can become grainy and will not pour well into the dish.
Cut when cool. It's best when it has "ripened" a bit, meaning letting it sit for several hours, before enjoying.