Recipe by DoryJean54
This thick fudge satisfies both chocolate and peanut butter lovers.
Top Review by CityGirlExiledToASmallTown
Well, it was good, that I can say. Not having any whole milk in the house, I used skim, so that may have affected how it turned out. While it was quite good (my husband and daughter loved it), I only give it 4 out of 5 stars because it wasn't really fudge to me - the consistency was a bit off and it wasnt as creamy as I expected. Again, that might be my fault. I'm sure I'll try it again sometime and re-review if it turns out differently with the whole milk.
- 1 1⁄2 cups sugar
- 3⁄4 cup whole milk
- 1⁄3 cup unsweetened cocoa
- 1 pinch salt
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon salted butter, plus extra for greasing pan
- 3 cups creamy peanut butter (Jif brand preferred)
Directions See How It's Made
- In medium saucepan, mix together first four ingredients.Cook over medium heat until mixture has risen high in the pan and then come down, about 10 minutes.
- Drop a little bit of the mixture into a small saucer of cold water. If it forms a ball, it is ready for the next step. Or, use a candy thermometer to check mixture for doneness; the thermometer should register 232 degrees.
- Add vanilla and butter; stir well. Fold in peanut butter.
- Fudge will harden quickly, so immediately spoon thick mixture into greased 8-by-8 inch glass or metal pan and smooth down with back of spoon.
- Cool on counter for about 30 minutes, the cut into bite size pieces and serve. Store any extra, covered, in cool, dry place.