John's Peanut Butter Fudge
Source of Recipe
Wanda Robinson
List of Ingredients
2 11 oz. (or 3 8oz.) bags of Reeses Peanut Butter Morsels (Not butterscotch)
2 sticks of butter (room temperature)
1 Tbs. vanilla
4 cups sugar
1 12 oz. can of evaporated milk
Recipe
Line an 11 x 17 x 1 baking pan with plastic wrap. A three-inch overhang on all four sides of the pan enables you to easily slide the block of candy onto and from a cutting board.
To a large mixing bowl add the peanut butter morsels, butter, and vanilla. Plug in a hand mixer and have it ready. Run about three inches of hot water in your sink and set the mixing bowl with the peanut butter morsels, butter, and vanilla in the hot water while you prepare the rest of the ingredients. The fudge sets quickly and this will give you a little extra time to work with the candy.
In a three-quart saucepan bring the evaporated milk and sugar to a rolling boil. When this mixture starts to foam, turn down the heat to a very low boil and constantly stir for EXACTLY six minutes. Immediately dump the milk/sugar mixture into mixing bowl and beat with the mixer until the fudge is glossy. Immediately pour the fudge into the lined pan; adding swirls on the top is a great touch; and store in a cool place.
After the fudge has set, slide it out of the pan by the plastic wrap and onto a cutting board. Cut the fudge in desired shapes and sizes and slide it back in the pan for storage in a cool place. Yields about four and three-quarters pounds.
DISPLAY SUGGESTIONS FOR WANDA'S FUDGE:
A modified Greek pastry cut renders an unusual pattern that can be arranged in pinwheels on a plate. First trim the edge off one of the longer sides and one of shorter sides of the block of candy. This gives you a straight edge and square corner to work from. Then use a ruler or straight edge that is about one and one-quarter inches wide (depending on how large you want your pieces of candy to be) to cut equal strips lengthwise. Then I use a plastic carpenters square and mark a forty-five-degree line from the squared corner toward the center and on to the other side of the pan. Cut one and one-quarter inches wide strips on both sides of that mark to the opposite side of the pan until the candy has been cut into elongated diamonds. These diamond shaped pieces of candy can be placed with points touching in the center of a plate to form a star or pinwheel. If you really like someone, the rings can be doubled or tripled. The edge trimmings and odd pieces make great treats for the cook and helpers.
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