mama's old fashion hand beaten chocolate pb fudge

Name: Mama's Old Fashion Hand Beaten Chocolate PB Fudge
Prep time: 5 min
Cook time: 25 min
Cuisine: American
Ingredients: 2 cup(s) sugar; 2 cup(s) brown sugar, firmly packed; 1 teaspoon(s) salt; 1/2 cup(s) cocoa, unsweetened (mama always used hersheys); 1 cup(s) milk (you can use 1 1/3 cup milk and eliminate the cream); 1/3 cup(s) heavy cream; 1/4 cup(s) butter; 3/4 cup(s) peanut butter; 2 teaspoon(s) vanilla extract; 1/2 cup(s) nuts, chopped optional (walnuts, pecans, peanuts)

(3 RATINGS)

637 Pinches 5 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Nov 28, 2012

My mother made this fudge only at Christmas time and if memory serves me, on Christmas Eve. What a treat from the beginning til the end. I remember the smell of the chocolate cooking and how it changed when the peanut butter was added. I remember watching it boil. I remember her beating this fudge for what seemed like to a small child an eternity until it lost it's gloss before she poured it into a buttered dish. We four kids got to lick the bowl (with a spoon of course) and then we waited impatiently for it to cool before she would slice it. This has to be my all time favorite fudge!

Rate

prep time 5 Min

cook time 25 Min

method Stove Top

yield

Ingredients

2 cups sugar
2 cups brown sugar, firmly packed
1 teaspoon salt
1/2 cup cocoa, unsweetened (mama always used hersheys)
1 cup milk (you can use 1 1/3 cup milk and eliminate the cream)
1/3 cup heavy cream
1/4 cup butter
3/4 cup peanut butter
2 teaspoons vanilla extract
1/2 cup nuts, chopped optional (walnuts, pecans, peanuts)

How To Make mama's old fashion hand beaten chocolate pb fudge

Step 1

In a meduim saucepan over a medium heat, combine both sugars, salt, cocoa, milk and cream; heat until sugar is dissolved.

Step 2

Add butter and cook to 240F degrees F using a candy thermometer. NOTE: my mother never used a candy thermometer, she tested to a softball stage by dropping a small drop of the candy into water.
Step 3

Remove from heat and add peanut butter and vanilla. NOTE: Add nuts at this point if desired.
Step 4

Beat the mixture until it begins to stiffen, and loses its gloss. Pour into an 9 x 9-inch pan coated with butter; allow it to completely set. NOTE: you can use an 8 x 8-inch pan for a thicker/taller fudge. Cut into 1 inch squares.
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