Fudge, Old Fashioned - Master Cookbook Recipe # 374

Name: Fudge, Old Fashioned - Master Cookbook Recipe # 374
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 (One) 9x9 or 11x7 pan
Cuisine: Southern
Ingredients: 3 cups granulated sugar; 3 heaping Tbsp cocoa (Hershey’s); 1/2 tsp salt; 1/2 cup salted butter; 12 oz can evaporated milk; 1/4 cup peanut butter (Jif brand); 1 tsp vanilla extract; 1-1/2 cups parched peanuts (or pecan

This rich, old-fashioned fudge is the ultimate Southern indulgence, combining deep cocoa flavors with creamy peanut butter and crunchy parched peanuts. Made the traditional way on the stovetop, this recipe creates a smooth, melt-in-your-mouth texture that tastes just like a memory from "Mama's" kitchen.

This is recipe #374 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 20 minTotal time: 30 min

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Ingredients

3 cups granulated sugar
3 heaping Tbsp cocoa (Hershey’s)
1/2 tsp salt
1/2 cup salted butter
12 oz can evaporated milk
1/4 cup peanut butter (Jif brand)
1 tsp vanilla extract
1-1/2 cups parched peanuts (or pecan

Instructions

Combine Ingredients: In a small bowl, mix the sugar and cocoa well; set aside. In a medium saucepan, melt the butter over medium-low heat. Add the sugar-cocoa mixture and evaporated milk, stirring well. Keep on low heat until the mixture begins to simmer.
Prevent Crystals: To ensure smooth fudge, wash down the sides of the saucepan using a silicone spatula and a cup of hot water. This prevents stray sugar granules from falling back into the fudge and causing graininess.
Boil: Once the sugar has mostly melted, bring the mixture to a gentle simmer. Cover and turn the heat to high. Set a timer for 3 minutes. Use a candy thermometer to ensure the mixture reaches the "softball stage" (approximately 240°F).
Beat: Pour the candy into a mixing bowl (do not scrape the sides of the saucepan). Add the peanut butter and mix on high. Add the vanilla and continue beating until the fudge begins to thicken.
Fold and Set: Stir in the nuts and immediately turn off the mixer. Pour the fudge into a buttered 9x9 or 11x7 pan.
Store: Allow the fudge to set completely before cutting into squares. Store in an airtight container at room temperature.

Notes

Tammy’s Tips

The secret to perfect fudge is avoiding sugar crystals, so be sure not to scrape the sides of your pan when pouring the mixture into your mixing bowl. Use a candy thermometer to hit that 240-degree mark exactly for a consistent set every single time!