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
Source: Martha Stewart Living, May 1998
- 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
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.
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.
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.