Peanut Butter Fudge:
For this recipe you’ll need:
1 ¼ cups milk
¼ cup light corn syrup
1/8 tsp. baking soda
3 cups granulated sugar
1 cup firmly packed brown sugar
1 cup creamy peanut butter
1 tsp. pure vanilla extract
To make this recipe:
Line an 8-inch square baking pan with aluminum foil. Grease the foil.
In a heavy-bottomed saucepan, stir together the milk, butter, corn syrup, and baking soda. Next, stir in the granulated sugar and the brown sugar. Bring the mixture to a boil, making sure to stir it constantly until a candy thermometer registers soft ball stage (230 degrees). This will take about 15 to 20 minutes. Remove the pan from the heat.
Stir the mixture with a wooden spoon until it is thickened, about 5 minutes. Stir in the peanut butter and vanilla extract until it is thoroughly blended. Spread the fudge mixture in the prepared pan, making sure to smooth the top.
Allow the fudge to cool completely before cutting it into 1-inch squares.
Makes 64 pieces of fudge.
Peanut Butter Truffles:
For this recipe you’ll need:
1 cup heavy cream
1/3 cup creamy peanut butter
1 ½ pounds semisweet chocolate, coarsely chopped
For the topping:
1 cup (about 4 ounces) peanuts, coarsely chopped
To make the truffles:
Grease an 8-inch square baking dish.
In a medium-sized, heavy bottomed saucepan, bring the cream to a boil over medium heat. Remove the pan from the heat and stir in the peanut butter. Continue to stir until it is well blended.
In the top of a double boiler set over simmering water, melt the chocolate, stirring constantly, until it is smooth. Stir the melted chocolate into the peanut butter mixture.
Spread the truffle mixture evenly into the prepared pan and allow it to chill for 2 hours. Let the truffle mixture stand at room temperature for ten minutes. Then, using a teaspoon, scoop rounds onto a baking sheet. (It helps to cover the pan with parchment paper) Shaper the truffles into 1-inch balls with your hands then roll the truffles in the nuts.
Makes 60 truffles
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