Peanut Butter Fudge
This Peanut Butter Fudge recipe was my mother’s family favorite. She made this often, usually per request. It is a simple old-fashioned peanut butter fudge recipe that if cooked to proper soft ball stage is fabulous. Made with a few simple ingredients, this is deliciously addictive. It also makes a great hostess or holiday gift. Wrap in wax paper and tie with a pretty bow. Peanut butter lovers will be overjoyed. The Himalayan Pink salt is the finishing touch.
Another “salted” dessert recipe on The Cook’s Cook is Salted Caramel Sesame Chocolate Cream Tarts, by the author of This Rawsome Vegan Life.
- 596 grams (3 cups) granulated sugar
- 113 grams (1/4 pound) butter
- 355 ml (1 1/2 cups) milk
- 5 ml (1 teaspoon) vanilla extract
- 237 ml (1 cup) peanut butter
- Himalayan pink salt, to garnish
- Grease a 20-23 cm (8-9 inch) square pan with a little of the butter, and set it aside. In a large heavy pot, combine the sugar, butter, and milk. Bring to a boil, stirring until the sugar is dissolved. Continue to cook until the mixture reaches the “soft ball” stage (see NOTE), 113°C (235°F).
2. Remove pot from heat and add vanilla and peanut butter. Mix till smooth and pour into the prepared pan, smoothing the top. When cooled, sprinkle on some Himalayan pink salt. Cut into squares and store in an airlight container.
NOTE: To determine the “soft ball” stage without using a thermometor, drop a bit of the mixture into cold water. You want to be able to shape it into a soft ball in the water that is soft enough to flatten when the ball is removed from the water. This requires patience — it can take 30-45 minutes or even longer if you are at a high altitude.