-K8memphis Posted 4 Dec 2010 , 9:30pm
post #1 of

AFTER 50+ YEARS icon_lol.gif

Pop made p.e.r.f.e.c.t. peanut butter fudge, flawless impeccable sweet heavenly peanut butter manna. I made alternating batches of peanut butter soup and peanut butter sand dune.

I know I saw him put 'something' in it once before he beat it up. I asked, he shined me on and he convinced me, it was nothing. I mean I have the recipe memorized for all these years that's how many times I've tried it. And I'm not a complete slouch in the kitchen.

CREAM OF TARTAR, baby!!! I just made Pop p.e.r.f.e.c.t peanut butter manna from heaven fudge. Thank you, Google and http://www.ehow.com/how_2275822_make-oldfashioned-peanut-butter-fudge.html.

GOTCHA, POP!!!!!! You rascal you!!!!

Nancy (Drew) would be proud...of both of us!!!

44 replies
aej6 Posted 4 Dec 2010 , 10:34pm
post #2 of

LOVE when you figure stuff out like that!

Would you ever share the recipe? I used the link you posted but it took me to a site with various recipes...and I don't see one with cream of tartar! icon_smile.gif

aej6 Posted 4 Dec 2010 , 10:36pm
post #3 of

OOPS, sorry....I think I found it!

-K8memphis Posted 4 Dec 2010 , 10:53pm
post #4 of

It's called Old Fashioned Peanut Butter Fudge on that site but I tweaked it thusly:

2 c sugar
2 T Karo syrup
1 c water (I used 2/3 cup milk)
salt
1/4 c butter or margarine
1 t vanilla
1/4 t cream of tartar
1 1/4 c peanut butter (I used an overflowing 1/3 cup)

buttered 8"X8" cake pan

Combine sugar, water, corn syrup and just a little salt in a heavy 2-qt saucepan and cook on medium heat. Once your mixture comes to a good boil lower your heat and keep it cooking nicely until candy thermometer reads soft ball stage. Takes 10 minutes or so maybe 15.

Remove from heat--add butter and beat until melted. Add cream of tartar mix well. Add peanut butter and vanilla and beat well until it starts to hold it's shape--when it no longer just melts back into itself. Takes several minutes.

Pour into buttered pan and sprinkle immediately with kosher salt.
mmm mmm mmm

It was worth waiting 50 years!!! icon_biggrin.gif

aej6 Posted 4 Dec 2010 , 10:55pm
post #5 of

Thanks so much!!

Melvira Posted 4 Dec 2010 , 11:20pm
post #6 of

K8, would you mind if I added this to our Christmas treats thread and Google doc? I personally LOVE PB Fudge, and figuring out a sneaky-Pete's secret, so this is doubly sweet!! Congrats lady!

-K8memphis Posted 4 Dec 2010 , 11:25pm
post #7 of

Oh sure--twist my arm!

Thanks, M.

playingwithsugar Posted 4 Dec 2010 , 11:33pm
post #8 of

Way to go, -K8.

Now you know how I felt the day I remembered the missing ingredient from my grandmother's chicken soup was parsnips. After that, it was perfecto every time.

And thanks for sharing it with us.

Theresa icon_smile.gif

Melvira Posted 5 Dec 2010 , 12:09am
post #9 of

Thanks K8!! I promise to make it, and lord it over my sister like Ghengis Khan!! Muahahahahaha... ahem... sorry.

-K8memphis Posted 5 Dec 2010 , 1:04am
Quote:
Originally Posted by Melvira

Thanks K8!! I promise to make it, and lord it over my sister like Ghengis Khan!! Muahahahahaha... ahem... sorry.




EVEN BETTER!!!!!

My sister lives in California--and we all love WhiteCastle hamburgers, sliders. You can't get 'em there. I mean now you can get them in the frozen section but back before that I used to send her coupons!!!! Bwowahahahahahaha

Melvira Posted 5 Dec 2010 , 1:21am

Oh snap! You are my kind of evil! thumbs_up.gif

playingwithsugar Posted 5 Dec 2010 , 1:29am
Quote:
Originally Posted by -K8memphis

My sister lives in California--and we all love WhiteCastle hamburgers, sliders. You can't get 'em there. I mean now you can get them in the frozen section but back before that I used to send her coupons!!!! Bwowahahahahahaha




The frozen ones are not nearly the same as the ones right from the restaurant. And they'll be opening one within a mile of my house, next Summer! I can't wait. No more road trips.

Theresa icon_smile.gif

MissLisa Posted 5 Dec 2010 , 1:43am

After you added the peanut Butter, did you beat it by hand or with a mixer?

-K8memphis Posted 5 Dec 2010 , 2:16am

I just beat it by hand.

Melvira Posted 5 Dec 2010 , 2:33am

I am so bad... is there anyone on earth that can get a thread off topic faster than me? tapedshut.gif

But seriously, this sounds so delish... what do you think the cream of tartar does for the fudge. I have honestly never used it in my fudge. What was the noticeable difference? Was is taste, texture, both? Just curious. I know it adds stability to some things, but I don't imagine that's the case here.

Kitagrl Posted 5 Dec 2010 , 2:37am

Do you have a good/similar regular fudge recipe too? Cuz wouldn't it be GOOD to layer a chocolate and peanut butter fudge? Mmmm....

-K8memphis Posted 5 Dec 2010 , 2:39am

It set up like it should--like Pop's always did. I don't know what the deal is. I just know that's the first time it ever came out in my life and I used cream of tartar. It comes out like soup or so dry you can't even cut it. So this came out so good, nice & creamy and still moist and firm and flavorful~~ I asked my husband to please hide it from me. He did. icon_biggrin.gif

CakeMom5001 Posted 5 Dec 2010 , 2:40am

my hubby loves peanut butter fudge - so I want to be sure I understand ... you only used 1/3 cup peanut butter instead of the 1 1/4 cup?

If so, does it still have a big peanut butter flavor?

Also - did you use whole milk?

Thanks-

-K8memphis Posted 5 Dec 2010 , 2:44am
Quote:
Originally Posted by Kitagrl

Do you have a good/similar regular fudge recipe too? Cuz wouldn't it be GOOD to layer a chocolate and peanut butter fudge? Mmmm....




Yes it does! But I never felt like branching out if I couldn't get this one right. I'm 'free' now!!! icon_lol.gif

However I did make a no cook cream cheese chocolate fudge to die for. I just googled it and read a few recipes and made it up from what I read. It's like chocolate cream cheese icing that sets up well enough to slice. It's a no brainer but really good!!

-K8memphis Posted 5 Dec 2010 , 2:47am
Quote:
Originally Posted by CakeMom5001

my hubby loves peanut butter fudge - so I want to be sure I understand ... you only used 1/3 cup peanut butter instead of the 1 1/4 cup?

If so, does it still have a big peanut butter flavor?

Also - did you use whole milk?

Thanks-




I used half evaporated milk and water.

What got me on this crusade was someone brought some to work and it was less than flavorful. So depite all odds I thought I'd try it one more time. But the flavor is fine--it's just like Pop's. I don't think you can mess it up if you increase it. But I'm not an expert remember--I got this straight once lol

Melvira Posted 5 Dec 2010 , 2:48am
Quote:
Originally Posted by Kitagrl

Do you have a good/similar regular fudge recipe too? Cuz wouldn't it be GOOD to layer a chocolate and peanut butter fudge? Mmmm....




Me? Shoot... I'm not like a fudge master or anything... it's one of the few things I don't make very often. (Xmas holiday is pretty much the only time people are looking for it. I have two distinct options... Easy and Alton! Hehehe.

Alton:
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped nuts, optional
Directions
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Easy:
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips (12 ounces)
1 cup milk chocolate chips (6 ounces)
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans or walnuts, optional
Heat the condensed milk, chocolate chips, butter, and vanilla in a double boiler over simmering water. Stir until the chocolate is melted and mixture is smooth. Stir in nuts, if using; pour into the prepared pan. Spread gently then cover lightly with the ends of the plastic wrap. Chill until firm. Lift out of the pan and cut into small squares.

Melvira Posted 5 Dec 2010 , 3:28am

BTW, I know I'm not K8 but I thought I'd throw in my 2 cents with the recipe thing. Hehe.

denetteb Posted 5 Dec 2010 , 3:46am

I think it is sooo sad when people guard a recipe so well that they take it to their grave with them. I wish they would entrust it with a couple favored people or at least leave the recipe with their will or important papers.

Melvira Posted 5 Dec 2010 , 3:56am
Quote:
Originally Posted by denetteb

I think it is sooo sad when people guard a recipe so well that they take it to their grave with them. I wish they would entrust it with a couple favored people or at least leave the recipe with their will or important papers.




Oh yah!! Especially when it's something SOOO good! I have tried to get over that secretive recipe hoarding thing. I've been sharing a lot here over the last few years, and it's been therapeutic for me. icon_lol.gif

emccle Posted 5 Dec 2010 , 1:33pm

K8, I wasn't clear either. Do you use 1 1/4 cups or 1/3 cup of peanut butter. Can't wait to make this! Thanks.

-K8memphis Posted 5 Dec 2010 , 1:48pm

I used an overflowing 1/3 cup, piled real high.
If it matters (and it really doesn't) it was health food
stuff that you have to keep the oil mixed up into.
Any peanut butter will be fine.

warchild Posted 5 Dec 2010 , 4:28pm
Quote:
Originally Posted by -K8memphis

I used an overflowing 1/3 cup, piled real high.
If it matters (and it really doesn't) it was health food
stuff that you have to keep the oil mixed up into.
Any peanut butter will be fine.




K8, do you mean, you didn't use 1 cup plus 1/3 cup overflowing PB? That you only used 1/3 cup PB in total?

Edited to ask cause I forgot. Why the milk instead of the water? Does the milk give it a better flavor and texture?

Thanks!

-K8memphis Posted 5 Dec 2010 , 5:56pm

I just used the overflowing one third cup and that's all.
And I used milk becaue Popsie used milk icon_smile.gif

sillywabbitz Posted 5 Dec 2010 , 6:23pm

Melvira, I have noticed that 'real' fudge doesn't have to be refrigerated. Do you know if the easy fudge does? I want to put fudge in my Xmas gift baskets but everything must be nonperishableicon_smile.gif

warchild Posted 5 Dec 2010 , 7:01pm
Quote:
Originally Posted by -K8memphis

I just used the overflowing one third cup and that's all.
And I used milk becaue Popsie used milk icon_smile.gif




Okay, thanks!

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