Thursday, July 22, 2010

Peeny Butter Fudge {Recipe}

Here is the Recipe I for Peeny Butter Fudge I wrote about in my Bigger Picture Moment. It was the biggest failure I have had in the kitchen in a really long time! See:

Not exactly fudge like? Was it the fat content (I used 2% instead of whole), did I not boil it long enough?  Was it because I used a rectangle pan and not square?

Peeny Butter Fudge
from the book of the same name by Toni Morrison and Slade Morrison {affiliated link}

  • 1 tablespoon butter
  • 1 cup whole milk
  • two 1-ounce squares unsweetened chocolate
  • 2 cups sugar
  • 1/4 teaspoon vanilla
  • 1/4 cup creamy peanut butter
  • 8 inch square glass cake pan
  • 4 quart saucepan
  • Wooden spoon
  • Clear drinking glass filled with cold water
  • Large pan (or sink) filled with cold water
  • Sharp knife
Please do not attempt this recipe with out an adult helper (maybe THAT was my problem!)
  1. Butter the inside of the cake pan; set aside
  2. Combine the milk and chocolate squared in the saucepan. Stir over low heat with the wooden spoon until the squares begin to melt or have melted completely. 
  3. Add sugar until mixture comes to a low boil. after five minutes of boiling test the mixtures readiness by placing a drop of it into the glass of cold water. keep doing this until the drop forms a tadpole shape as it falls through the water.
  4. Turn off the heat, and remove saucepan from the stove,. 
  5. Add vanilla and stir
  6. Place the saucepan in the large pan or sink of cold water, making sure none of the water enters the saucepan. let sit. after a few minutes, as an adult to lift the saucepan and place his or her palm under it. at first touch the the saucepan may be hot. repeat until the bottom of the saucepan is merely warm to the touch. 
  7. Stir in the peanut butter. Beat mixture until it's no longer shiny. 
  8. Pour quickly into the cake pan.
  9. Let cool.
  10. Ask your adult helper to cut the fudge into squares. 

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