I was surfing the Internet the other night and I stumbled across this recipe by Marta Stuart for making peanut butter and jelly fudge. I immediately loved the idea but had no jelly at home so I decided to adapt it a bit and use some blackberry jam instead.
This is one of the BEST fudge I’ve had in a long time! So, thank you Marta for sharing it with us!
When making fudge remember what Marta says:
Here is the recipe.
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 blackberry jam
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. Cook, stirring frequently, until 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. Then scoop out a small hole in the center of each fudge shape. Set shapes aside to cool completely
Drop some jam into holes. Store fudge in an airtight container up to one week.
Love
– LittleDani
