Prep 30 mins
Cook 20 mins
Chocolate Peanut Butter Fudge
- 2 cups granulated sugar
- 2 tablespoons equal exchange fairly traded baking cocoa
- 1 cup milk (or less)
- 1 teaspoon vanilla extract
- 1⁄2 cup peanut butter (more or less)
- Stir sugar and cocoa powder together in large saucepan. Stir in milk. Heat at medium-high heat until boiling, then lower heat and let low boil continue. Stir occasionally.
- Have ready a greased pie plate or similar dish. Start checking temperature with a candy thermometer when bubbles get small and glossy. (Total cooking time will be 20 minutes or less depending on amount of milk.)
- Remove from heat when mixture reaches 235 F degrees or “soft ball” stage. Set pan in cold water to cool. Add vanilla extract.
- Let cool slightly and add peanut butter. Remove from cold water and stir quickly to mix in peanut butter. Pour fudge into pie plate. Let cool and cut into pieces.
It was too soft even after 12 hours in the fridge.I rolled the pieces in cocoa so it stayed a bit more together.
I am living in South Korea, the land without ovens. I have found myself craving baked chocolate-y goodness like back home and this recipe was perfect! I was able to find the ingredients here in Korea and it requires no oven!!! Thank you so much for this recipe -- it has become a favorite among me and my expatriate friends!!!!
Note: I added Skippy's Extra Crunchy Peanut Butter and it turned out awesome! Gave a little texture to the fudge!
I made this fudge last night. EVERYONE LOVED IT!! My father-in-law especially loved it, and he hates chocolate. This is the same exact recipe my grandma used when she made fudge. So, it reminds the family of her when I make it. Thanks so much for sharing this recipe!!!