KCB 12.20: Peanut Butter Fudge
Peanut Butter Fudge
Homemade confectioneries are fun to prepare and make great gifts. The sugar syrup for this delicious fudge is boiled to the 'soft ball' stage and is then beaten to encourage crystallization of the sugar. This gives the fudge its characteristic texture and appearance.
Use a heavy-based saucepan that has a capacity for at least four times the volume of the ingredients. Measure the temperature with a cooking thermometer suitable for sweet-making (sometimes called a candy thermometer). Be sure to stand the thermometer in a glass of very hot water before plunging it into the boiling sugar syrup.
• PREPARATION & COOKING TIME: About 1/2 hour
• YIELD: About 36 pieces
• YIELD: About 36 pieces
• 2 1/2 cups (625 ml) sugar
• 3/4 cup (185 ml) milk
• 2 tablespoons (40 ml) golden syrup or light corn syrup
• 1/2 cup (60 ml) peanut butter
• a few drops of vanilla essence
• 3/4 cup (185 ml) milk
• 2 tablespoons (40 ml) golden syrup or light corn syrup
• 1/2 cup (60 ml) peanut butter
• a few drops of vanilla essence
1. Butter a pan approximately 20 cm (8-inches) square.
2. Heat the sugar, milk, and syrup gently in a heavy saucepan, stirring with a wooden spoon until the sugar has dissolved and the syrup melted.
3. Bring to the boil, cover, and boil for 2-3 minutes.
4. Uncover the pan and continue to boil until the temperature reaches 116°C/240°F.
5. Remove the pan from the heat and stand it in cold water until the temperature of the syrup falls to 43°C/110°F.
6. Add the peanut butter and vanilla and beat the mixture until it thickens and becomes paler.
7. Pour the fudge mixture into the pan and leave it undisturbed until it is just about set. At this stage, mark the fudge into squares and leave until it sets completely.
8. When set, cut or break the fudge into pieces, wrap it in waxed paper, and store in an airtight container in a cool place for up to 2 weeks.
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