the best part about making candy

[mopinko]

is that you can't really make a mistake. if something doesn't go right, it is just a different kind of candy. it's still candy.
i made a big batch of chocolate fudge which is too soft. so i am using it for centers, and dipping it in chocolate. yum.

[merci_me]

1. My peanut butter fudge

didn't set up right a few months ago. It was just way soft and kind of greasy, which makes me think the cheap margarine I used just didn't blend in. So I spooned it into tupperware and put it in the fridge, where it got hard, but wouldn't stay that way at room temp. So we used it to crumble over ice cream. Yummmm.

Mary

[Blue_Roses]

2. I was just asking about a good peanut butter fudge recipe

do you have one?

[mary3000]

3. Peanut Butter Fudge recipe

Hey there Blue and Merci ... I finally found a good peanut butter fudge recipe (after a couple of batches of peanut butter flavored rubber)!

1 small jar marshmallow creme
3 cups sugar
2/3 cup evaporated milk
1 cup butter or margarine
1 cup peanut butter

Cook your sugar, evap milk and butter or margarine in a heavy pan until soft ball stage. Take it off the heat and add your marshmallow creme and peanut butter. Grab your electric mixer and start beating the mixture right in the pan until it begins to set. Pour into a buttered 9 x 11 pan and let it cool. Cut into squares.

I found that when I added a teaspoon of vanilla, my peanut butter fudge turned into taffy rubber and was greasy like Merci's fudge. I think it has something to do with adding it too early to the mixture. I just eliminated it from the recipe and it turned out great ... well, the fudge disappeared pretty quickly at any rate! :9

[merci_me]

4. recipe

Taking a break while dinner is roasting and hubby is entertaining grandson with a chemistry set.

This is my peanutbutter fudge recipe, which I've been using for years and it only failed me the one time. I'm sure it must have been the margarine. I buy various brands of stick margarine and that's the only ingredient that the brand would be different. Also I used my thermometer just before to make chocolate fudge and have used it for Christmas candy, so it was working fine. LOL, the margarine actually just puddled that time, after having blended just fine in the beating. I pour it all in the pan and when I came back to cut it there were these little puddles of "oil". But it did make a good ice cream topping, either microwaved to pour or crumbled to stir-in for crunch.


Peanut Butter Fudge Delight

3 cups white sugar
2/3 cup (6 oz) evaporated milk
1 cup margarine
1 pint jar (11 oz) marshmellow creme
1 tsp vanilla
2 cups peanut butter (creamy or crunchy)

Combine first three ingredients. Cook to 238 degrees, stirring frequently. Remove from heat and add last three ingredients. Beat until well blended. Pour into a buttered 12x9 pan.


I just looked at Mary3000's recipe and it looks like the same, except for the amount of peanutbutter. Also, I'm not sure about the size of the jar of marshmellow. I don't know if mine is a small jar or not, but I know it's the 11oz jar. That maybe bigger than a small jar, but I guess it's because of the difference in the peanutbutter.