Aunt Mina’s Peanut-butter Fudge December 26, 2009
Posted by Pupster in Art, Family, Food, Man Laws, Personal Experiences, Philosophy, Religion, Sex, Women Ranting.trackback
An old family favorite, from the hills of West Virginia where my mother’s family comes from. Pretty simple fudge recipe if you have some time to knock your family out with sugary rich awesomeness.
Aunt Mina’s WV Peanut Butter Fudge
In a heavy saucepan place:
3 1/2 c. white sugar
1 1/2 c. brown sugar
1 -12 oz can evaporated milk
3/4 stick margarine
Mix, bring to boil, turn down heat and keep at a rolling boil until reaches the “soft ball” stage.
(Pupster’s note: I boil the sugar mixture at least 20 minutes, I don’t have a candy thermometer and I’ve never seen this mixture turn into soft balls in cold water, but after about 20 minutes at a good boil while pretty much constantly stirring to keep it from burning, I get good results. Mix will stick together and stay firm when it cools. )
Remove from heat and add:
Nom Nom Nom Nom Nom Nom!
That sounds awesome!
I’ll vouch for the awesomeness of this fudge. Eating it with good friends is a nice bonus as well. After eating it, Mrs. Skinny can’t keep her mind off of Pupster.
DAMN YOU, PUPSTER!!
Pups, I’ve never had the pb fudge sugar mix do up a good softball stage either. If you’ve got a meat thermometer that’ll work in a pinch.
I hat tipped you in the recipe Tattoo with a link title.
That helped me a lot when you linked to it the other day.
Thanks again.
Have you ever made the Fantasy fudge from the recipe on the back of the Kraft Marchmallow fluff jar? That stuff comes up damned near as good as my complicated recipe.
Mrs. Geezer wants to know what size can of evaporated milk?
12 oz can is what I used Mrs. Geezer.
(recipe updated)
I’m pretty serious when I say this stuff rocks even if you mess it up or deviate from the recipe, it’s basically sugar + peanut-butter + marshmallow.
What could go wrong? (Just don’t burn the sugar; stir-stir-stir)
I prefer smooth, but you can go chunky if you swing that way.
I’ve made it without vanilla, with Eagle Brand sugar milk instead of evaporated, in a square brownie pan, round cake pan, 1/2 recipe, x2 recipe, and it’s always tasted good.
The one time I was disappointed is after I didn’t boil the sugar long enough, and the fudge did not set. It still tasted really good, but it was hard to eat without a spoon.
[...] will be making Peanut Butter Fudge, wrapping gifts, and generally being lazy as is my [...]