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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

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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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, May 1998

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Reviews (9)

  • 26 Dec, 2009

    Great recipe ! Kid pleaser ,will make this many more times .

  • 5 Jun, 2008

    I was almost scared off by the teaser that usually entices us to try a recipe, but when I read the suggestion to put ganache in the center, I knew I had to save it and try it anyway. we'll see!

  • 5 Jun, 2008

    I was almost scared off by the teaser that usually entices us to try a recipe, but when I read the suggestion to put ganache in the center, I knew I had to save it and try it anyway. we'll see!

  • 4 Jun, 2008

    Yes, a candy thermometer is critical to get the right temp but if you haven't used it for a while, it should be tested for accuracy. To do this, put it in boiling water for 10 minutes and it should read 212F. If it doesn't, just add or subtract the number it is off to the desired temp. You can also drop a spoonful of the fudge into a bowl of ice water to check if you can form it into a soft ball.

  • 3 Jun, 2008

    i was thinking that you could substitute chocolate (ganache) for the jelly!

  • 3 Jun, 2008

    This is the cutest thing ever.

  • 3 Jun, 2008

    THIS WILL MAKE THE DIRECTIONSVERY, VERY, CLEAR................

  • 3 Jun, 2008

    You must use a candy thermometer when ever you make ANY type of candy and this will make (dont overcook, and remove just before softball stage.

  • 11 Apr, 2008

    Very difficult. The fudge never set properly and one day later still liquidy. Don't know what it was supposed to look like in the saucepan on the heat, maybe it wasn't thick enough or cooked long enough. I was just worried about the don't overcook directions so I didn't keep it on the stove too long I guess. Won't try again, it's not a sure thing..disappointed!