Food & Cooking Recipes Dessert & Treats Recipes Peanut Butter and Jelly Fudge 3.8 (13) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 2-inch squares 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. Ingredients 2 tablespoons unsalted butter, chilled, plus more for pan 3 tablespoons light corn syrup 1 cup granulated sugar ¾ cup packed light-brown sugar ¾ cup milk 1 pinch baking soda ½ teaspoon salt 6 tablespoons creamy peanut butter 1 teaspoon pure vanilla extract 2 tablespoons red-currant or Concord grape jelly Directions 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. Rate it Print