Thursday, August 20, 2015

Peanut Butter Fudge

This is the peanut butter fudge I remember from my childhood, the recipe is so very old, I learned it maybe sixty years ago from my uncle and it comes with strict directions.

This is also the peanut butter fudge my children will remember from their childhoods, and they learned the making of it, the ritual, the rules, just as I did.

2 cups sugar
1 cup milk
dash of salt
2 Tablespoons Karo

Cook over medium heat until it reaches soft ball stage. For testing this, you will need to keep a small bowl of water in the refrigerator because it must be cold for a proper test. After what you consider a proper length of time, half hour or so, remove a small amount of mixture and drop into cold water. If it immediately falls apart, it isnt ready. If you can gather it into a very loose "ball," this part is done. Turn off burner.

- these instructions must be followed exactly in order to prevent disturbing the molecules which will lead to "sugaring." A ruined batch of fudge.

Gently move pan to cold burner and let sit. Do not move the pan in any way, do not stir it, best to not even breathe around it. When the bottom of the pan is cool to the touch, the next and final step is ready. True it is difficult to judge the temp of the pan when you are not allowed to move it. Lay a finger on the pan down near the bottom. You should be able to tell if the pan is cool, COOL, not lukewarm.  If so, lift the pan gently and spread palm across the bottom. Cool?  Well then, proceed.

Add one cup of peanut butter and 1 1/2 teaspoon vanilla and stir,  stir,  stir until just before it starts to set. You'll be able to judge this in due time. Pour onto buttered plate and allow to completely cool.  Or not.

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