There are several recipes out there for fudge, some call for heavy whipping cream and some for evaporated milk. This recipe only uses whole milk and you cook your ingreidents to a soft stage at about 243 degrees. The fudge is smooth and melts in your mouth. In as little as 3 hours you have a great tasting fudge.
Line an 8″ x 8″ baking pan with parchment paper. In a medium bowl sift 2 1/2 cups of confectioners sugar and set aside. You will also need a candy thermometer.
Ingredients:
2 3/4 cups confectioners sugar
1/2 cup unsalted butter (room tempeture)
3/4 cup whole milk
2 1/2 cups brown sugar
3/4 cup peanut butter
1 teaspoon vanilla extract
In a medium sauce pan add the butter, milk, brown sugar and vanilla extract. Cook over a low to medium heat and stir until the butter and sugar are dissolved. Increase the heat to medium high and bring to a boil. Cook until a candy thermometer reaches 243 degrees (soft candy stage) 5 – 7 minutes. Remove from the heat and stir in the peanut butter until incorporated and smooth. Slowly pour into the confectioners sugar and with a hand mixer at a high speed mix well until all lumps dissipate. Pour into prepared pan. Using a spatula spread the fudge mixture evenly to all sides of the pan. Allow to cool on the counter for a few hours until set. Cut into 1″ squares or slices. Store in the refrigerator for up to two weeks.
Enjoy
Chef Brian Klauss
bakekrazy 
Leave a Reply