Ingredients
PEANUT BUTTER FUDGE
2 cup sugar
1 cup milk
1/2 tsp salt
1 cup whipped marshmallow creme
1/2 cup peanut butter
CHOCOLATE FUDGE
2 cup sugar
1 cup unsweetened cocoa
1/4 tsp salt
1 cup milk
3 tbsp butter or margarine
1 cup whipped marshmallow creme
1 tsp vanilla extract
Directions
Servings: about 3 pounds
DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set
aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.)
Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium
heat,heat to boiling, stirring constantly.
With candy thermometer in place, cook, without stirring, until
temperature reaches 235-F or soft ball stage (when a small amount of
mixture dropped into very cold water forms a ball which flattens on
removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and peanut butter. With wooden spoon, beat
mixture until it holds its shape and loses some of its gloss, about 5
to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about
30 minutes.
Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut
butter layer; allow to set completely.
Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and
salt. Over medium heat,gradually add milk and butter or margarine.
Stirring constantly, heat to boiling.
With candy thermometer in place, cook, without stirring, until
temperature reaches 235-F or soft ball stage (when a small amount of
mixture dropped into very cold water forms a ball which flattens on
removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture
until it holds its shape and loses some of its gloss, about 5 to 7
minutes. Turn into prepared pan.
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
Gazette (newspaper), December 13, 1978
Servings: 3 servings
Peanut-Chocolate Fluff Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Fudge
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into distant history, in fact as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these old cook books were just simple pictorial recipes for food preparation.
Much later, in Roman times a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times used many different aromatic flavors, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Over the succeeding few centuries, the powerful families of the West tried to offer the best banquets, and because of this chefs and their collection of recipes were highly sought after. However, it was during the 19th century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording recipes common in their social group. When we get to the 20th century, recipe books are starting to become popular due to higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Peanut Chocolate Fluff Fudge recipe.
