By Tracey
Chocolate Peanut Butter Fudge
adapted from Gale Gand
Ingredients:
- 2 cups granulated sugar
- 2 cups packed light brown sugar
- 1 teaspoon salt
- 1/2 cup cocoa powder (I used Dutch process)
- 1 1/3 cups whole milk
- 1/4 cup (4 tablespoons) unsalted butter, divided
- 3/4 cup peanut butter
- 2 teaspoons vanilla extract
Directions:
Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides. Spray the foil with nonstick spray.
In a large saucepan (I’d recommend at least 4 1/2 qt – this will bubble up), stir together both sugar, the salt, cocoa powder, and milk. Set the pan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Stir in 2 tablespoons of the butter until it melts, then bring the mixture to a boil. Boil, without stirring, until the mixture reaches 238 F on a candy thermometer.
Add the remaining two tablespoons of butter, the peanut butter and the vanilla (do not stir to incorporate) and let the mixture sit for 10 minutes. Use a wooden spoon to stir until uniform, then continue stirring vigorously until the mixture starts to lose its gloss – the fudge should be thick, matte and nearly set. This could take anywhere from 5-20 minutes (if you underbeat the fudge, it will be too soft when it cools).
Transfer the fudge to the prepared pan and smooth the top (you can do this with greased fingertips if necessary). Cool the fudge to room temperature then cover the pan and refrigerate overnight to allow it to firm up. Use the foil handles to lift the fudge out and cut into squares. Store in an airtight container in the refrigerator.
