I know it seems like I’m a bit fudge obsessed lately but it’s the easiest sweet I can make with pantry ingredients I have right now.
And, I’m still ticked off at the thought of paying $16 a pound (check Amazon if you don’t believe me) for something anyone can make at home, without a candy thermometer. And for someone who has candy making issues, that’s a strong statement.
So, on Friday, I made Peanut Butter fudge. I wonder what substituting the peanut butter with Nutella would taste like? Anyone want to give this a try? Maybe just a half recipe.
I know it’s not pretty but I recycled an aluminum foil loaf pan cause it was the only thing I had that was the right size. There’s a block of vanilla fudge in the picture for a colour comparison.
Peanut Butter Fudge – makes about 3 pounds
2 cups brown sugar
2 cups white sugar
1 cup milk
1 1/2 cups creamy peanut butter
1 tbsp unsalted butter
1 1/4 tsp vanilla extract
Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter and butter, reduce heat to medium and bring the mixture back to boil (stirring constantly). Remove the pot from the heat once the temperature has reached 115 C/239 F or the soft ball stage. Let cool for 5 min.
Add vanilla to the mixture; stir vigorously until the fudge looses its glossy sheen. Pour fudge into a buttered 8×8″ pan. Let cool and cut into 1 inch pieces.
Trial 2: (10/20/2016) Made a half batch of the original recipe. Melted ingredients at medium-high and once it started boiling, I reduced the heat to medium (5). It only took 6-7 min. of boiling to get to the soft ball stage. Stirred for a few minutes and then put the pan into a sink with an inch or so of cold water and in a few minutes more of stirring, it was thick enough to pour. Pour FAST and scrape out with firm spatula so you get most of the stuff on the sides and bottom into your pan.
And yesterday, I made Chocolate-Mint fudge using the vanilla fudge recipe as a base. This is the best textured batch of fudge I’ve made to date.
Chocolate-Mint Variation: After letting the fudge cool, for 5 minutes, I added 1 oz of finely chopped high cocoa fat chocolate to the mixture and 1 tsp of mint extract and beat it until the chocolate had melted and the fudge had lost its sheen while still being pourable.
You can use the basic vanilla fudge recipe to make many variations by adding different extracts, food colourings to part or all of it, nuts or dried fruits. A Black Forest variation with well drained maraschino cherries and a pink fudge layer comes to mind.
Cooking is Fun ... Really!! 
OMG does it really cost that much to buy fudge over there?
We have so many markets and other confectionary shops that we’re spoilt for choice.
I figure it was about that at the local market kiosk. They were asking ~$3.50 for a 2-3 cup bag of caramel corn too. Home made candy is crazy expensive. The stuff made commercially is cheaper but then they use edible oil, artificial flavourings and preservatives. My vanilla extract is made with real vanilla beans in whiskey.
Mmm… I love vanilla
It was my favourite fudge flavour until I made the chocolate-mint … but I think it’s probably the texture. It’s so smooth and creamy. Probably cause of the chocolate added (76%). And I got the timing on the cooking/cooling just right. 🙂
I’m a fan of chocolate mint.
I also like chilli chocolate.
I love dark chocolates infused with mint, so I’m not surprised you like the chocolate mint fudge. I had no idea it was so doable at home…. It looks like perfect fudge! I am crazy for the fudge’s sticky texture, but I would never make it at home (otherwise I’d eat most of it and have to change all my wardrobe one size up!).
The 3 vanilla based recipes: vanilla, maple pecan and chocolate mint make a bit over a pound of fudge. Great for gift giving half or freezing. I’m not sure how much more the peanut butter recipe is. Of course, I forgot to weigh it. Oh well.
By the way, I bought a small vial of raspberry extract for making macarons. I’m thinking a bit added to a white vanilla fudge recipe after the 5 minute cooling period, along with some red food colouring would make a great pink raspberry fudge. Or maybe some raspberry coulis cooked down. 🙂
I see you are set for new experiments! I’m looking forward to seeing the raspberry sweets.
Maybe for Christmas. Thought cranberry fudge would be more seasonal.
Oh my…I would love to try it with Nutella! 😀 What a great idea.
I thought so. 🙂
In fact, I wonder how other nut butters like almond or sesame seed (aka tahini ) would work. I am a fan of Middle Eastern halva which is made with ground sesame and I think a fudge with the same flavour would be delicious.
Making so much fudge would be soooo dangerous for me…I’d eat it all and likely couldn’t sleep for a month! It looks fabulous and so creamy.
I’m gradually making my way through it … 4 1/2 pounds, if you can imagine. 🙂
That peanut butter fudge is the kind of stuff that falls out of the sky in good dreams! It sounds INCREDIBLE and I would probably devour a whole plate before knowing.
If you lived nearby, I’d be calling you to come over to take the fudge I made off my hands. Cause I ended up eating over 4 pounds of fudge in the past month. (I’m so ashamed.)
No shame in eating homemade fudge! That stuff looks incredible!
I have more fun making it … but then it’s THERE and I have nothing better to do than have a piece or 6. 🙂
The University of Waterloo has a place called Vendor’s Alley, where lots of people come to sell their goodies – there’s a lady with a massive cart, with at least 80 different types of fudge. It always smells intoxicating!
80 different types … maybe they have sugar free versions. Cause it’s hard to imagine that many flavours. I’m curious if you remember any particularly intriguing ones. 🙂
How about eggnog for Christmas along with the cranberry? I imagine it would be pretty simple to swap out the eggnog for the milk in the recipe.
80 was an exaggeration 😉
I remember peanut butter chocolate, M&M, plain, vanilla, and so many more!
Plain = vanilla in my book but I understand being overwhelmed by seeing an assortment on offer. I like the creamy texture of fudge so adding something like M&Ms wouldn’t appeal to me. But then I want to add chopped candy canes to a batch so I’m talking out of both sides of my mouth. 🙂
I saw mention of a cookies and cream fudge that was ‘intriguing’. I like the idea of multi-layer /ingredient fudges like the Black Forest version which can be made in several ways including stirring chopped dried cherries and mini marshmallows into the cooling fudge. The ones which are multi-coloured.
You are absolutely BRILLIANT! Speaking of black forest, I really want to do a dark chocolatey oatmeal with cherries and coconut for a black forest inspired bowl.
I love the idea of cookies and cream fudge. I also think that candy cane idea is genius. How are you coming up with these things?!
I remember eating the black forest one at a corn festival when I was in my teens. And the internet is a great resource for idea. 🙂
Saving the recipe! Looks amazing!
Thank you for visiting and commenting. I went a little overboard on the flavours/colours.
I know that old fashioned fudge is just that … a bit more work, no marshmallow fluff or condensed milk, but the taste still appeals to me. 🙂
Nevertheless it looks incredible!
The peanut butter fudge recipe makes 3 pounds (that’s why I only make half of it.) The vanilla fudge based recipes only make a bit over a pound not including any add ins so you can make several for variety. 🙂