Thread: Withdrawl City: Man is this sad or what??

For the last 2 months i have had a really bad craving for peanut butter fudge and not knowing how to make it (i tried once) i figured i would pay someone to do for me.....Can you believe that i cannot find ANYONE in the this whole state of Kentucky that knows how to make it?? Anyone else have serious cravings and no way to deal with them?? I think i'm gonna DIE....body is twitching and i man my mouth is watering!!

Beso makes the best fudge!

I tried making it too, it came out like a syrup you put on ice cream. tasted great if you ate it with a spoon though. LOL

The one time i tried it, it came out rock hard. It was like concrete. My husband laughing handed me a chisel!!

Originally Posted by atprm

Beso makes the best fudge!

I tried making it too, it came out like a syrup you put on ice cream. tasted great if you ate it with a spoon though. LOL

I was just going to say someone sent someone else on here some peanutbutter fudge and apparently it was awesome. Maybe Beso would share her recipe?

Now me, I like my fudge brownies and just about any flavor of ice cream.

The secret to making good, creamy fudge is using powdered sugar instead of granulated. And, using marshmellow cream instead of actual marshmellows. Oh, and a good brand of peanut butter too.

Our family (my Mom actually) used to sell it... we had bunches of local outlets that sold it here...

Anyways... here's the recipe, anyone is welcome to try it, if ya want.


*Before you start, butter a pan that you'll be pouring your fudge in... should be a non-stick platter. Also, empty the PB and the marshmellow out onto a plate together, for faster dumping and stirring later, 'cause you only have seconds.

Ok...

1 and ½ sticks butter (it can't be 'light' or 'fat free')
1 jar good PB - 18oz. jar
1 jar marshmellow cream (the 'regular' size jar, just a little shorter than the PB jar)
2 pound powdered sugar
1 can evaporated milk

In a large non-stick pan, add the sticks butter, the can of milk, and powdered sugar... melt all together, heat over medium heat, stir constantly... heat to just before the 'soft ball' point, about 232° F - it will 'cook down' as it heats... it will scorch if you don't constantly stir. The second you get just before the 'soft ball' point, dump in and quickly mix in the PB and marshmellow cream... you have about two to three minutes before it starts to harden. Mix fast, and, pour/spread onto your buttered platter.

You can make chocolate fudge with the exact same recipe... just use a 12 oz. bag Hershey's milk chocolate chips in place of the peanut butter.

Geeze, now I'm going to have to make some ! Writing this is making me want it !


(For those of you wanting an easy, quick PB fudge kinda thing, there is a no cooking way to get the same flavor... 1 jar PB, 2 sticks butter, 2 pound bag powdered sugar... melt butter in microwave bowl, on the side have the peanut butter and powdered sugar in a bowl ready to mix... pour melted butter over dry and mix well, if it's a bit too dry, just add a little more melted butter... put it in whatever ya want, cool, and eat ! This is GREAT for peanut butter balls, just roll the 'peanut butter dough' into balls, and dip in melted milk chocolate chips, and cool.

This is the easiest peanut butter fudge and ask shancopp i send it to her every year for xmas:
Creamy Peanut Butter Fudge
Recipe

3 cups white sugar
1/2 stick oleo
2/3 cup evaporated milk
1 cup peanut butter
1(7oz) jar marshmallow cream
1/2 cup chopped pecans(optional)
1 tsp vanilla

combine sugar,oleo,milk in a pan
bring to a full rolling boil stir it slowly
over medium heat remove from heat
and stir in peanut butter and mix well
add marshmallow cream and vanilla
mix well pour into 13x9 pan cool at
room temp cut into pieces(i have set
pan with lid or foil out in the cold to set
up faster or icebox)
cut and store in air tight container store
in ice box.

I use the recipe for Fantasy Fudge on the back of the Kraft Marshmellow Cream. You can use peanut butter chips instead of choclolate. Just make sure all the sugar is melted before you boil it for 5 minutes. So easy, no thermometers. I usually set it on low to melt the stick of butter (use store brand or Parkay) and melt the sugar with the little can of milk. Take if off the burner after the 5 minutes of boiling and stirring often to add the marshmellow and chips or it gets hard and grainy. I never bothered with the flavoring except at Christmas gift time when I'd would add a TPS of mint, rasberry, buttered rum, coconut, etc. I use oil flavorings. But if you use water flavorings, add last. Water hardens fudge. Add nuts, raisins, or any stuff you like.

I use the white chips and add coconut, peanut butter gets peanuts, chocolate gets walnuts, sometimes I add chopped candied cherries.