FUDGE! FUDGE! FUDGE! I LOVE FUDGE! If you don’t love fudge than this day and this blog is definitely not for you! But, how could you not like fudge?? So let’s talk a bit about fudge before I give you the best recipe ever to make it.
Did you know that fudge used to be made without chocolate? That’s right! It originated in the late 17th century with a candy called Scottish Tablet that has a hard consistency and made from sugar, butter and condensed milk. Fudge sure has come a long way since the 1600’s. Today, fudge is known for its chocolatey goodness and is the main ingredient in any fudge recipe that you gobble on. But you can also be quite creative with it too! Add walnuts, marshmallow, peanuts, peanut butter…. The list is endless!
On a recent trip to Columbus, Ohio we stopped at Schmidt’s Fudge Haus in the German Village. They’ve been making the most delicious confections this side of the Mississippi River since 1886. They were even recently featured on Travel Channel’s hit television show Man vs Food. We chose the Chocolate Peanut Butter Fudge (the last one on the shelf) and polished it off on the way home to Toledo. AMAZING!
Well, I can’t get you the secret recipe from Schmidt’s I’ve tried this recipe for Chocolate Peanut Butter Fudge with Walnuts (my favorite) and was thoroughly impressed!
CHOCOLATE PEANUT BUTTER FUDGE RECIPE
- 3 cups sugar
- 3 tablespoons cocoa
- 1/4 teaspoon cream of tartar
- 1 cup evaporated milk
- 3 tablespoons light corn syrup
- 1/2 cup margarine
- 1 teaspoon vanilla
- 1 1/2 cups peanut butter
- 1 cups chopped walnuts
1. In heavy 3 qt saucepan, mix sugar, cocoa, and cream of tartar. Add evaporated milk, light corn syrup, and margarine.
2. On medium high heat, cook and stir, scraping down sides of pan, until mixture boils.
3. Clip candy thermometer on pan. Reduce heat to med.
4. Continue to cook until thermometer reads 238* stirring occasionally. Remove from heat.
5. Add vanilla and peanut butter.
6. Stir well. Fold in nuts. Pour into aluminum lined pan. Cool Thoroughly.
7. Cut into pieces.