Every family has a fudge recipe it seems. This is the fudge recipe that I got from my mother. Being the cook that I am, I have run my usual experiments to see what else this can do and have found it to be a very flexible recipe.
A flexible fudge recipe that can be fun to play with. Try things out and see what kind of yummies you come up with!
- 5 cups sugar
- 1 stick unsalted butter
- 1 can evaporated milk
- 1 tsp vanilla extract
- 2.5 cups peanut butter
IN A 4 QUART POT (don’t use anything smaller)
Mix sugar, butter and milk together. Cook over high heat and stir constantly. Bring to a hard boil for 3 minutes. Remove from heat. Add vanilla and peanut butter. Mix quickly until peanut butter is melted and smooth. Pour into a greased 9 x 13 inch pan. Let cool.
Variations and Ideas
- Sugars: You can use brown sugar, splenda or even cane sugar. But this recipe does not work well with powdered sugar.
- Butter: You can use salted butter, but I dislike the taste. Margarine also works fine.
- Milk: Do not replace the milk with sweetened condensed milk. But you can use heavy cream, whole milk or half and half.
- Flavoring: You can change this to what ever kind of flavoring that you like. You can also change the amount without changing the texture of the fudge. I’ve also used alcohol to flavor the fudge (the alcohol burns off but leaves the taste). If you’re using alcohol keep in mind that it will make the mixture foam more when it boils, so don’t put more then 1/2 cup in or plan on using a bigger pot.
- Peanut Butter?: You can substitute the peanut butter with flavored baking chips of any kind.
- Texture: Adding in nuts, coconut or dried fruit will give the fudge a different mouth feel and can add to the flavor mix. Another way to change the texture of the fudge is to change how long you boil it. When you boil it about 3 minutes, you’ll get a soft slightly chewy texture. If you remove it from the heat once it comes to a boil, it will be a syrup (great to pour over ice cream or cakes). If you boil it 5 minutes it will be hard and crumbling (great for making fudge chunk cookies and also good in ice cream).
- Serving: Instead of pouring it into a pan, you can use a spoon to scoop the mixture into small foil cups. This is a great way to share the fudge at parties. You don’t have to worry about cutting it or getting your pan back. However, you have to move quickly or the fudge will start setting while you’re filling the cups. If you’re putting it into the cups like this, you can put nuts into the cup first and pour the fudge onto them.