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I'm not a baker. I hate having to measure things, and patience isn't my strong suit. So things like fudge tends to not get made in my house because of the measuring and all the stirring it takes. At least that's how it's been in the past.
Not no more.
The Brown Eyed Baker's recipe for Chocolate Peanut Butter Fudge is a bit different from most fudge recipes I've made. I followed the recipe EXACTLY and I'll be darn but it turned out.
Not just turned out but it was delicious.
I made two batches on two different days. The batch I made on the rainy day, did not turn out. My grandmother used to say you couldn't make her peanut butter fudge on rainy days and I now believe her.
Chocolate Peanut Butter Fudge
Recipe from The Brown Eyed Baker
Makes 64 pieces
2½ cups granulated sugar
¼ cup cocoa powder
1 cup evaporated milk (from a can)
1 tablespoon light corn syrup
½ cup unsalted butter, divided
½ cup peanut butter
2 teaspoons vanilla extract
¼ cup cocoa powder
1 cup evaporated milk (from a can)
1 tablespoon light corn syrup
½ cup unsalted butter, divided
½ cup peanut butter
2 teaspoons vanilla extract
Butter an 8-inch square pan and line with parchment paper, using enough so that there is some overhang on the edges.
Combine the sugar, cocoa powder, evaporated milk and corn syrup in a large saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves.
Add 2 tablespoons of the butter and stir until the butter melts. Allow the mixture to come to a boil, then cover and boil for 3 minutes.
Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage). Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss (can take anywhere from 5 to 15 minutes). You can also transfer the mixture to the bowl of a stand mixer (or use a hand mixer) and beat it on medium speed, being careful to only mix until it thickens and loses its gloss. Do not overmix. [Jenn Note: I put mine in my mixer for the first batch. I beat it for almost 25 minutes. For the second batch ( on the rainy day) I barely beat it at all.]
Immediately pour the mixture into the prepared pan. Allow the fudge to come to room temperature, then cover the pan with plastic wrap and chill it until set. Lift the fudge out of the pan and cut into 1-inch squares. The fudge can be stored in an airtight container at cool room temperature or in the refrigerator.
Combine the sugar, cocoa powder, evaporated milk and corn syrup in a large saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves.
Add 2 tablespoons of the butter and stir until the butter melts. Allow the mixture to come to a boil, then cover and boil for 3 minutes.
Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage). Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss (can take anywhere from 5 to 15 minutes). You can also transfer the mixture to the bowl of a stand mixer (or use a hand mixer) and beat it on medium speed, being careful to only mix until it thickens and loses its gloss. Do not overmix. [Jenn Note: I put mine in my mixer for the first batch. I beat it for almost 25 minutes. For the second batch ( on the rainy day) I barely beat it at all.]
Immediately pour the mixture into the prepared pan. Allow the fudge to come to room temperature, then cover the pan with plastic wrap and chill it until set. Lift the fudge out of the pan and cut into 1-inch squares. The fudge can be stored in an airtight container at cool room temperature or in the refrigerator.
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