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BackstoryFor information regarding cooked fudge, please see Maple Cream Fudge Recipe.
- 2 1/2 cups White Sugar
- 1 cup Light Whipping Cream
- 1/2 cup Butter, divided
- 3/4 cup Creamy Natural Peanut Butter (Do not use one that contains sugar; even the Skippy 'Natural' has sugar in it)
- 1 tsp Vanilla extract
- 1/4 cup chopped Peanuts
- Combine Sugar, Cream and 1/4 cup Butter in a 2 1/2 - 3 quart Stainless Steel or Copper saucepan.
- Place over low heat and bring to a boil while stirring occasionally to prevent scorching of the cream.
- Once the mixture begins to boil, stop stirring and place a pre-heated thermometer into the pot, do not let the thermometer touch the bottom of the pot.
- Let the mixture boil until the thermometer reached 238 degrees (soft ball stage)
- When desired temperature is reached pour into the bowl you will be mixing in to cool.
- Add the rest of the butter and the creamy Peanut Butter (Do not stir, just add it to the bowl)
- Once the mixture has cooled to 110 degrees, begin to beat the mixture.
- This will incorporate the peanut butter and the butter.
- Once the mixture becomes stiff and the syrup changes from glossy to matte, mix in the broken peanuts and press the mixture into an 8x8 pan lined with wax paper.
- Let fudge cool to room temperature and then cover and refrigerate for 2-3 hours or until fudge fully sets.
- Lift the fudge from the pan by the wax paper and cut with a sharp knife into small 1x1 inch pieces.