Life Bellissima’s Peanut Butter Fudge

I’ve only attempted fudge a few times in my life- and not very successfully. It seems like it should just be something in one’s repertoire. Like every homemaker makes fudge, at least in my mind. Once I even tried making a sugar-free fudge for my diabetic grandmother, which was a disaster. I live hours away from Mackinac Island, where they produce world famous and delicious fudge. It’s just like one of those things that has been a part of my life all of my life. Making good fudge is important! Is it a Michigan thing? Is any of this making sense?

Then came Anna of Life Bellissima. She shared a Peanut Butter Fudge recipe that was special to her, because it’s the same recipe her dad used to make. And I thought to myself, “I’m going to try again.” And I can now feel comfortable saying that I do make fudge- good fudge, successfully (at least one kind of it). I have my own family recipe! My husband and kids loved it, and my kids had fun helping me make it.

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My favorite tip was that Anna said to pour it onto a plate! My first reaction was no way, it’s going to go everywhere and make a hot mess! But, mind you, I’ve never been successful at fudge making. And I thought about the times I’ve tried to dig it out of a baking dish… or try to prep a dish with wax paper. And I trust Anna, and if she said that’s how she does it, then by golly that’s how I’ll do it! I dumped that hot peanut butter fudge right onto a large (buttered) dinner plate, and it worked!


Without further ado, straight from Life Bellissima:

Sue’s Easy 15-Minute Peanut Butter Fudge

*I prefer to use organic ingredients

-In medium saucepan, combine:

1 cup raw cane sugar

1 cup light brown sugar

1/4 teaspoon salt

1/2 cup milk

-Stir with a wooden spoon until mixture begins to softly boil. Cook to 240 degrees. (For some reason, mine tends to heat fairly quickly, and I take it off of the burner at 230 degrees.)

-Remove from heat, and add:

1 cup mini marshmallows (or homemade marshmallow recipe here)

1/2 cup peanut butter

1 teaspoon vanilla

-Mix with a wooden spoon for several minutes. Candy will become creamy, thicken and start to lose it’s gloss.

-Spread onto a buttered dish (Dad and I always used a large dinner plate.)

-This recipe can easily be doubled.

Thank you Anna for a great new recipe!

And I’ve had a request for Life Bellissima’s Homemade Marshmallow recipe too. Which she got from www.kitchenfrau.com, who got the no-fail recipe from her mother-in-law, Mabel’s cookbook. Don’t you just love modern conveniences? She includes some great step-by-step photos too. (Just click on the website above!)

 

45 comments

  1. Oh the fudge looks delicious Sadie, and those sweet munchkins sure look excited at having given you a hand in the process. Well done!

      3. Lol … my girls will ask the same thing! And then Jonathan waits patiently at the dinner table like he’s (somewhat) used to it. Ha! 😉

  6. I totally LOVE fudge !!!! I have no idea why, but I tend to make fudge only once a year for Christmas !!! (weird hey…guess that will now change 🙂 )

  7. Sadie, you are so sweet!! 😀 Your post has made my week, and I absolutely love the pictures of your sweet kiddos helping!! My Dad would love this so much, too … knowing that others were happily enjoying his favorite candy!! Big hugs, dear Sadie!! 😀

  11. I remember Anna writing about the memories of her dad making this fudge! Love seeing your sweet babes making memories too! I do make chocolate fudge, but clearly need to expand my repertoire! ?

  13. The fudge looks amazing Sadie! I would never have thought to pour hot fudge on a plate. How interesting! Great pictures…your little ones are adorable!

  15. As always, looks so good Sarah:) I’m with you about Michigan fudge…whenever we go to Mackinac Island, I always have to pick like 5 kinds, and at least 2 with peanut butter in them ? Unfortunately, I’m not nearly as skilled as you in the kitchen, but if I ever get there I’ll try this recipe!!

  17. Do you know how upset I am right now that my daughter is allergic to peanuts! Well, my son would love this! Thanks for the recipe. 🙂

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