Tuesday, December 2, 2008
Mmmmm. We Neals devour this peanut butter fudge. This is a recipe that Jared's mom makes perfectly every year...and I think I've finally mastered after a lot of fudge-making lessons from Mama Rosemary....
2 sticks of butter
1 can evaporated milk
5 cups white sugar (use a good pure cane sugar such as domino or c&h, if you don't, your fudge might turn out grainy)
2 cups (1 package) butterscotch chips
1 1/2 cups crunchy peanut butter
pinch of salt
1/2 tsp vanilla
Melt butter in your saucepan. Add sugar and canned milk. Bring to a boil, boil approximately 15 minutes. Test in cold water (get a small bowl of cold water, drizzle some of the hot mixture into it. If you can pinch it together into a soft/firm ball and it stays, then you are good.) Remove from heat and add p.b.,salt, butterscotch chips and vanilla. Pour into a 13X9 pan lined with parchment paper (enough that it is hanging over the edge about 3 inches. Once cool (several hours) pull the fudge out by the parchment paper and cut into desired sized pieces. Store in an airtight container. so yummy.