Aunt Myra’s infamous peanut butter fudge will change your life!
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Ingredients:
- Three (3) cups sugar (Aunt Myra uses Domino sugar.)
- 3/4 cups butter, cut up so the butter will melt quickly (Aunt Myra uses Land o Lakes butter, salted)
- 2/3 cups evaporated milk (Aunt Myra uses Carnation)
- 1 16 oz jar peanut butter (Aunt Myra uses JIF smooth)
- One (1) 7 oz jar marshmallow crème (Aunt Myra uses Kraft)
- One (1) tsp vanilla flavoring (Aunt Myra uses McCormick)
Pan for fudge: Spray the pan with PAM. She has always used the same pan-a 10 x 6 glass dish. This is not an easy dish to find. The thickness of the fudge will just vary according to the pan.
Instructions:
- Heat the sugar and milk over medium heat until the sugar is dissolved, stirring constantly.
- Add the butter and turn up to medium high heat.
- Stir but stop often to be able to tell when the mixture starts bubbling.
- As soon as the mixture start to bubble, turn the heat down to medium and stir constantly.
- Cook for 5 minutes. (Any over will cause the fudge to not be as creamy.)
- Immediately remove from heat.
- Add the peanut butter and beat until smooth.
- Add marshmallow crème and vanilla.
- Beat until smooth.
- Aunt Myra usually lets it rest for a minute or two and then beats some more. The consistency has to be judged but it will still look glossy at this point, but the mixture will be firmer.
- Pour into pan and let sit.
- After it has sat for a few minutes, Aunt Myra uses a plastic knife to cut into pieces.
- Let it sit until it gets firm and loses its gloss before I take it out of the pan.
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