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If it doesn’t, continue to boil for a few more minutes and test again. The sugar will clump together and you should be able to pick it out of the water with your fingers and roll it into a soft ball. That should take your sugar roughly to soft ball stage, but to test it drop a small amount (about ¼ teaspoon) into a bowl of ice water. Once the sugar, evaporated milk and butter have started to boil, monitor the heat underneath the pot to maintain a boil without boiling over and time for 5 minutes. If you don’t have a candy thermometer, all is not lost. If you have a candy thermometer, you’re in luck and it is very easy to measure when the sugar reaches the right temperature. That stage is called “soft ball” stage, or 235✯ to 245✯. The key to making good fudge is to make sure the sugar at the beginning cooks to the right stage. So, grab a jar of natural peanut butter or buy the kind that you can grind yourself at the grocery store. Most peanut butters on the market include sugar, which I think is completely unnecessary for every day use and a bad idea for this recipe that already adds 2 cups of sugar to the mix. I recommend using smooth peanut butter and choosing a brand that has only two ingredients: peanuts and salt. Fudge IngredientsĪlong with marshmallow creme, you will need sugar, evaporated milk, butter, some vanilla and of course peanut butter for this peanut butter fudge. Why is it so easy? Well, because if you use marshmallow creme (a smoother, semi-liquid form of marshmallows) most of the work is done for you. Making fudge is really no harder than dumping some ingredients in a pot, boiling for a few minutes, stirring in some flavors and letting it set. It sounds like it would be a challenge for any cook in the kitchen, possibly requiring a lot of special equipment. Peanut butter fudge sounds delicious to any peanut butter lover.