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Last Updated: Apr 27th, 2008 - 01:14:47
Peanut Butter and Jelly Fudge
By Melissa Gruber
Apr 19, 2008, 15:47
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Peanut Butter and Jelly Fudge |
If fudge is overcooked, even a little, it will be dry and crumbly. Is always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage.
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Quantity |
Ingredients |
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2 Tablespoons
3 Tablespoons
1 Cup
3/4 Cup
3/4 Cup
Just a pinch
1/2 teaspoon
6 Tablespoons
1 teaspoon
2 Tablespoons
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Unsalted Butter, chilled, plus extra for pan
Light Corn Syrup
Granulated Sugar
Packed Light Brown Sugar
Milk
Baking Soda
Salt
Creamy Peanut Butter
Pure Vanilla Extract
Red Currant OR Concord Grape Jelly
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Lightly butter an 8-inch square baking pan and set aside. Combine corn syrup, both sugars, milk, baking soda, and salt in a heavy, medium-sized saucepan. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 23F (just below soft-ball stage). Dot overcook.
Immediately remove saucepan from heat. Add chilled butter, peanut butter, and vanilla, stirring until smooth. Pour the mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
Before the fudge cools completely, cut into desired shapes. Using a small melon baller, scoop out a small hole in the center of each fudge shape. Set shapes aside to cool completely. Fill a resealable plastic bag with jelly; close, and cut off a corner. Squeeze the jelly into holes. Store fudge in an airtight container up to 1 week.
Makes 16 two-inch squares.
© Copyright 2008 by Classbrain.com
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