When the mixture reaches a boiling state and the sugar has dissolved (the flame should still be kept on medium heat to lessen the chance of burnt fudge) use the candy thermometer until you see a reading of 234-237☏ (112-114☌) – also known as the soft ball stage.Take care not to spill onto the walls of the saucepan (if sugar and milk do touch the sides you can use a damp pastry brush to wipe the sides clean before the mixture starts to boil). Next place the saucepan on a medium heat and stir occasionally using the wooden mixing spoon.Before your saucepan is placed on the stove, pour in the evaporated milk and granulated sugar, making sure that they don’t touch the walls of the saucepan.This will prevent any kitchen mishaps such as your fudge going past the soft ball stage. Make sure to prepare your work surfaces and have your ingredients measured out and ready to go.20cm x 20cm baking pan/8×8 baking tray – having a prepared pan will make your life easier, and you should line the pan with baking paper, using a pastry brush to spread softened butter onto the paper lining.Candy thermometer – when candy making, it is advised that you use a good candy thermometer to prevent sugar crystals from forming, which can make your fudge grainy.Recommended Equipment (see Amazon ingredient prices via links): as this is one of the more difficult candy recipes. The combination of boiling sugar and milk that has been beaten vigorously along with the peanut butter and the rest of the ingredients at 234-237☏ (112-114☌), will ensure that you have a crowd pleasing homemade treat.Īt Call Me Fudge, we rate this recipe a level difficulty rating of 4/5. Trust us, it is seriously wonderful fudge! How to make old fashioned peanut butter fudgeĪll you need to make this recipe is a medium sized saucepan, candy thermometer, a wooden spoon and a set of strong arms! Remove the dish from the refrigerator and cut the fudge into 16 to 30 uniform squares.Regardless of whether you prefer creamy peanut butter or chunky peanut butter, this old fashioned fudge recipe will have you coming back for more.When the bottom of the dish has cooled off enough to touch the bottom comfortably, you can move the dish into the refrigerator to finish setting. Cover the dish with wax paper or plastic wrap and allow to cool at room temperature for about an hour.Between each 1/4 of the mixture, sprinkle in the nuts (do not mix in the nuts, as you may break down the fudge or cause it to separate). Remove the mixture from the heat immediately and pour, 1/4 of the fudge at a time, into a greased 8 x 8-inch glass casserole dish.The mixture is ready when the edges start to come away from the side of the pot slightly or when a teaspoonful dropped in cold water forms a ball.Continue to cook on as high a heat as possible (never more than medium), never allowing the mixture to boil and stirring constantly for about 15 minutes.Add brown sugar and chocolate chips, increase the heat to medium and stir constantly, allowing the chocolate to melt.Reduce the heat to low and add in the condensed milk, honey, vanilla and butter and stir until combined.(If it begins to bubble or boil up, reduce the heat slightly.) In a large saucepan over medium heat, mix beer and butter, stirring frequently for 20 or 30 minutes or until it forms a syrup with a glaze-like consistency.1/4-1/3 cup nuts of your choice, chopped finely.1 cup plus 1-3/4 tablespoons semisweet or dark chocolate chips.1 (14 ounce) can sweetened condensed milk.1 (12 ounce) bottle Christmas or winter beer.Try to make this recipe a day ahead until you know how your choice will affect the final product. Different types of beer may cause differences in cook times or setting times.
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