Peanut Butter and Jelly Fudge

If fudge is overcooked, even a little, it will be dry and crumbly; it's always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage.

  • Yield: Makes 16 two-inch squares
Peanut Butter and Jelly Fudge

Source: Martha Stewart Living, May 1998

Ingredients

  • 2 tablespoons unsalted butter, chilled, plus more for pan
  • 3 tablespoons light corn syrup
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 3/4 cup milk
  • 1 pinch baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons red-currant, or Concord grape jelly

Directions

  1. Lightly butter an 8-inch-square baking pan and set aside. Combine corn syrup, both sugars, milk, baking soda, and salt in a medium-heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees (just below soft-ball stage); don't overcook.

  2. Immediately remove saucepan from heat, and add chilled butter, then peanut butter and vanilla, stirring until smooth. Pour the mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.

  3. Before the fudge cools completely, cut into desired shapes. Using a small melon baller, scoop out a small hole in the center of each fudge shape. Set shapes aside to cool completely. Fill a resealable plastic bag with jelly; close, and cut off a corner. Squeeze the jelly into holes. Store fudge in an airtight container up to one week.

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