It is so close to Christmas I can feel it! 1 week left and counting!
Are you ready? I probably never will be! I was on top of things and then all of a sudden nope not anymore! I start the season ready and then gradually fall behind every year.
Here in the foothills of North Carolina we are currently scheduled to have a Christmas similar to that of Florida… I moved away from Florida with the intention that I would have beautiful falls and white Christmases, but I will take what I can get.
Even though it doesn’t feel like Christmas I am still craving all the Christmas flavors of the past. One sweet item in particular is the peanut butter fudge that has been passed down from generation to generation. I know that my Great Great Uncle Max was most known for starting the tradition as I was growing up but no one knows the true origin of the recipe. All well and fine with me because it is an amazing fudge to make! My mom was the one making it every year but in recent years I have put the big girl apron on and have been doing all of the Christmas baking! (including these awesome Soft Molasses cookies!)
While growing up my mom made this fudge the most and the last couple of years my mom hasn’t been able to make the peanut butter fudge because the store’s busiest time of the year is Christmas. Last year I decided it was time I start doing the Christmas baking and found that fudge wasn’t has hard as my mom had made it sound. Although, the stirring part got hard after a while at the end but it was still fun though! I love baking anyway and this time of year it has increased tenfold!
Place your butter, sugars and evaporated milk in a sauce pan. With a Wooden spoon stir over medium heat until the mixture comes to a temperature of about 235-240 degrees Fahrenheit or a soft ball on a candy thermometer. Once it has reached that temperature add in your fluff and peanut butter. Stir, Stir, Stir! It will become hard to stir and when the fluff and peanut butter are mixed in and the mixture is still pour-able pour into an 8×8 pan. No need to spray or line with aluminum foil unless you want an easier clean up but it is easy to clean it is all gone too. Let cool in pan for about 2-3 hours and then cut and serve!
No need to refrigerate to get it hard as it will harden from being cooked to that temperature, however, the first couple of times I read the thermometer wrong and so I stuck it in the fridge and it was perfectly fine! Just a softer fudge! Perfect for your spoon or to melt in your hot cocoa for an added taste!
I love this fudge! When I was a kid, my great grandma would put a pecan or nut on top of every single piece because she believe that “it was not fudge until it has a nut!” I would pull it off and give it to her. She would call me a little turd and chuckle and eat it. I was never used to having nut on or in my fudge , so i would get rid of it! Although her fudge was the same recipe her fudge always seemed to taste better! Maybe, it was because she made it and whenever grandma makes food it always tastes better! That is just my personal opinion, but I find it quite true with my grandma now too!
I hope you have a blessed day and Merry Christmas!