I have had a hankering for peanut butter fudge for a long time. I searched high and low for a legal recipe--on the internet, in my sugar-free cookbooks, etc to no avail! The one that came the closest was a maple syrup recipe that I wasn't that thrilled with. So last night, I decided to just make up my own see what I could come up with! I obviously wanted a recipe that would be legal and tasty. I have succeeded and am now sharing just to prove that sugar-free living can be healthy AND tasty, too!! ;)
Peanut Butter Fudge
1 cup of honey
1/2 cup (1 stick) butter
1 cup peanut butter
1 tsp vanilla
Heat honey and butter to boiling. Reduce heat to medium-low and simmer until butter is melted. When butter is melted simmer/boil for 5 minutes. Stir in peanut butter and cook for a few more minutes, mostly until the PB is melted and thoroughly incorporated. Remove from heat, add vanilla and stir. Butter an 8"x8" dish and pour mix in. Refrigerate for several hours. Cut into 1" squares and ENJOY! :)
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Was your fudge quite soft? Mine can be cut but it's difficult to serve. I used natural peanut butter- could that be the difference?
ReplyDeleteNo, I used the natural peanut butter, too. :) If you don't cook it long enough it will be soft. I fixed this a few more times and discovered that the longer you cook it the harder it gets. I need to figure out the temperature for this recipe to be truly "fudgey". Unfortunately, my candy thermometer just broke, so it may be a while before I can do that! :( Next time you make it, try simmering it longer.
ReplyDeleteTHis recipe needs to be the soft ball stage, my mother taught me to make fudge that takes cocoa and sugar together similar to this. To tell if fudge is done when the ingredients comes to a rolling boil, I set my time for 5 minutes, and when the timer shows less then 2 minutes I start checking for soft ball stage. Take a very cold glass and water and have it next you before starting cooking, and when you drop a drop of the fudge into the water and it forms a ball and drops immediately to the bottom it is done. It has taken me starting at the 12 or 13 making this recipe and finally I am in my 30's and mastered the recipe.
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