Peanut Butter Fudge Recipe
Yum, delicious home made fudge. What can I say? It’s been around forever and it’s still extremely popular to this day! In this recipe you are getting the best of both worlds because peanut butter and cocoa both go into this recipe. That’s not it; did I mention chopped walnuts also go into this delicious fudge as well? If you have ever made fudge before you probably know it takes little time and is rather easy. One important thing is making sure the fudge reaches the right temperate on the stove. Use a candy thermometer or even a digital thermometer for a more accurate reading. You will want the fudge to reach around 238-240 degrees before removing from the heat.
Ingredients:
3 cups sugar
3 tablespoons cocoa
¼ teaspoon cream of tar tar
1 cup evaporated milk
3 tablespoons light corn syrup
½ cup margarine
1 teaspoon vanilla
1 ½ cups peanut butter
2 cups chopped walnuts
Cooking Instructions:
Step 1: Butter an 11 x 7 inch baking dish. In a 3 quart sauce pan cocoa, sugar and cream of tar tar. Add evaporated milk, corn syrup, and margarine. Cook over medium high heat stirring until mixture boils.
Step 2: Clip a candy thermometer onto the pan. Reduce heat to medium. Continue to cook stirring until temperature reaches 238 degrees. Remove from heat. Add vanilla and peanut butter. Mix well and fold in nuts.
Step 3: Pour mixture into pan. Allow to cool.
That fudge looks decadently delicious!
AMAZING!!! Two of my favorite flavors!!!
your photos are awesome! chocolate and peanut butter…can’t get any better than that!
Those pix are amazing, really! The recipes are not bad either. Excuse me while I wipe the drool off my chin.
I agree with the above comments – this looks so awesome. Thank you!
You just can’t get better than peanut butter and chocolate
Looks divine!
That fudge looks great!
awwwwwwww….I ADORE FUDGE..but i just dont get enough of it. and my student kitchen just ain’t equipped for candy-making. this is beautiful. well done on the walnuts! x
Wow Bobby! It looks great and I was about to bookmark it but I am disappointed as I do not have a candy thermometre. Of course, that will not prevent me from experimenting but if you have any tips which will help me they are welcome.
Chocolate Savings – Thanks.
My Sweet & Saucy – Mine as well
megan – thanks for the compliments on my photos!
george – thanks for the props on the pictures.
recipes2share – thank you.
Cindy at Muse in the Kitchen – Indeed it can’t
. Thanks.
Kevin – It was really good.
diva – the walnuts were a great addition- Thanks.
Ivy – I’m not really sure alot of alternatives but if you have a meat thermometer that would work as well.
Wow, this looks so yummy! I love this recipe. I tend to shy away from the recipes that call for chocolate chips and marshmallow cream. This reminds me of what my mom would make on Saturday night to go with our popcorn as we would watch Green Acres! (yeah, I just really dated myself there!)
BTW, I have a peanut butter (with no chocolate) fudge recipe I make and I notice that when I use the cream of tarter the fudge turns out so much better. Another reason this recipe really interests me! Of course, my waistline is already hating me, it would probably hate me more if I made this too soon. I do think this will go on my Christmas goodie list though! YUM
I think the first word you typed down explains it all. YUM!
HoneyB – Thanks, I hope you enjoy the recipe.
Nicole – Yes, Indeed
I tried this once and the fudge never set up, but it did taste good. I’m trying it again. I’m thinking my lack of candy thermometer meant I didn’t get it to the right temperature. Hopefully omitting the nuts doesn’t make a difference. Here’s hoping!
Kelly – Sounds about right. The fudge needs to reach the right temp or it will not set. Try to find a thermometer. I hope things turn out better next time.
I bought a candy thermomemter and still no luck. Slightly more firm, but even sitting overnight it could be spooned out.
Kelly – I am sorry this is not turning out well for you
I double checked this post to make sure there was no errors, everything looks fine. I would say the problem is in the temperature still, the mixture is not reaching the right temp. Also, if by some chance you are trying to cool the mixture in the refigerator, I would not recommend that.