Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Peanut Fudge


Recently my kids gifted me with a fun little package of fudge they purchased on their trip and it piqued my interest to go back to some of my old recipes that I'd not made in a long time. This peanut fudge is super easy to make. The original recipe calls for ground peanuts, but I decided to try it with regular peanut butter. Let's just say I'll have to hide it from view before I eat too much.

Ingredients:
  • 2 cups sugar
  • 1/2 cup cream
  • 1 1/2 cups peanut butter (smooth or crunchy)
  • 1 teaspoon vanilla
Method:
  1. Prepare large loaf pan (about 9 x 4 inch) by lining with wax or parchment paper.
  2. In a medium sized heavy pot or saucepan, bring sugar and cream to boil, stirring. 
  3. Simmer on low heat for about 6 minutes, watching to be sure it does not come up too high in the pot, but still simmering. (if you use a thermometer, it should reach 237° F) 
  4. Add peanut butter and vanilla, stirring until it thickens, about 1 - 2 minutes. Remove from heat.
  5. Spread into prepared pan. Allow to cool. Lift out of pan and cut into one inch pieces. Yield: 36

7 comments:

  1. Is the sugar to be granulated or powdered? I made this today using granulated sugar and the taste is great, just a bit of a grainy texture. I didn't use a candy thermometer, so I may have not gotten the temperature quite right, although I did simmer the mixture for 6 minutes after boiling. Thanks!

    ReplyDelete
    Replies
    1. Rebekah, yes it is granulated. I've made a few batches now and they are all different. A candy thermometer would help. The second one I cooked on higher heat by mistake and it was granular. The third try was super smooth. I added the peanut butter after taking it off the heat. You can do that and if it does not thicken, bring it back to a boil.

      Delete
    2. The fudge thickened beautifully, the only issue was still being able to feel the grainy sugar instead of totally smooth. I will look for a thermometer and give it another shot, because it really is a great taste!

      Delete
  2. Wondering if the cream is 35%, 18%, 10%?

    ReplyDelete
    Replies
    1. I've used whipping cream as well as 10%. Both work.

      Delete
  3. Didn't we used to call this Penuche? Or something like that.

    Real fudge. Not the gooey kind, but flaky and buttery old fashioned fudge.


    Sharon

    ReplyDelete

Note: Only a member of this blog may post a comment.