Old Fashioned Peanut Butter Fudge

OLD FASHIONED PEANUT BUTTER FUDGE! This recipe for peanut butter fudge came from an old friend that has since passed away. I misplaced this recipe and tried finding it on the internet but I was not able to find the EXACT recipe. I tried a similar recipe from the internet and the results were not great. It was a waste of time. Luckily, I found my old recipe and was very happy. I made a batch today for my holiday cookie plates because it is always a favorite. I have several peanut butter fudge recipes and they are all really good but this by far is my favorite recipe. This makes a HUGE batch. I love the flavor and texture of it. It is made with brown sugar so it has a fabulous rich flavor. I will admit that I have other recipes that are easier to make but this recipe is worth the effort. If you can make no-bake cookies then you can make this recipe. The procedure is about the same. I would invest $3 in a candy thermometer from Walmart because you wouldn't want to waste the ingredients and time making this if it doesn't reach the soft ball stage because then it won't "set". (However, if that does happen... then just use it as a "frosting" for brownies or cupcakes. No since in wasting it!)

Fudge isn't just for Christmas either. You can make fudge for any special occasion like Valentine's day, Mother's Day, Father's day, family picnics, weddings, baby showers, etc. I like making fudge because you can make it in advance and store it in tins or sealed containers and it keeps for a couple weeks which is very convenient during the busy holiday season or if you are preparing for a wedding! Fudge looks very elegant when placed on beautiful plates, tiered platters or even in decorative jars. I will share some of my easier fudge recipes in the near future as well. (Microwave fudge recipes that are super easy!)

Old Fashioned Peanut Butter Fudge Recipe:

• 2 pounds of brown sugar
• 4 cups of granulated (white) sugar
• 12 oz. can of Milnot Canned Milk (you can find Milnot Milk next to the evaporated milk at most grocery stores. It is harder to find out west so you can substitute evaporated milk if you can't find it. I will say that Milnot brand works best but I have used Carnation evaporated milk in a pinch and it turned out fine)
• 1 stick margarine (make sure it has at least 65% fat or it won't set correctly. I use Kroger brand 80% fat or Gold & Soft brand or Fleishman's brand). 
• 32 oz. Jif creamy peanut butter (I personally think Jif brand works best. It has the most flavor for this fudge. I never use anything else. I have had people use other brands and later tell me the fudge just didn't taste the same. Spend the extra money and get Jif - it is worth it for this recipe!

my inexpensive candy thermometer 

Mix the brown sugar, white sugar, canned milk and margarine in a large heavy duty pan. Stir until smooth and bring to a full boil. Boil until soft ball stage (I recommend using a candy thermometer but if you are not using one they usually recommend boiling for 5 full minutes stirring constantly). Remove from heat once you reach the soft ball stage and stir in peanut butter quickly! (I have my peanut butter opened and spoon/spatula ready to scoop it into fudge). Pour into two foil lined 9x13 pans or a foil lined 12.5"x17.5" cookie sheet with edges. I recommend putting foil in the pans before pouring the fudge. It makes it easy to just lift the foil out and then put it on a cutting board or countertop to slice the fudge + makes for an easy cleanup! You don't need to butter the foil first. I use a pizza cutter to quickly & easily cut the fudge into squares. This fudge sets up quickly so you don't need to refrigerate it to set it.

Recipe I tried off internet that DID NOT work. I will be making this into a "frosting"

Packing up fudge for goody plates

Fudge cooling in my foil lined 12.5" x 17.5" cookie sheet with edges

Cutting fudge with my pizza cutter

Merry Christmas!

Tanja

Gluten Free Casually