2 tablespoons unsalted butter,
chilled, plus more for pan
3 tablespoons light corn syrup
1 cup granulated sugar
3/4 cup packed light-brown sugar
3/4 cup milk
Pinch of baking soda
1/2 teaspoon salt
6 tablespoons creamy peanut butter
1 teaspoon pure vanilla extract
2 tablespoons of E. Waldo Ward's Red Currant Jelly
Lightly butter an 8-inch-square baking pan, and set aside.
Combine corn syrup, both sugars, milk, baking soda, and salt in
a heavy medium saucepan. Bring to a boil over medium-high heat,
stirring occasionally. Insert a candy thermometer. Cook, stirring
frequently, until temperature registers 236º (just below soft-ball
stage); don’t overcook.
remove saucepan from heat, and add chilled butter, then peanut butter
and vanilla, stirring until smooth. Pour the mixture into prepared
pan. Set aside in a cool, dry place, and let fudge set.
the fudge cools completely, cut into desired shapes. Using a small
melon baller, scoop out a small hole in the center of each fudge
shape. Set shapes aside to cool completely. Fill a resealable plastic
bag with jelly; close, and cut off a corner. Squeeze the jelly into
holes. Store fudge in an airtight container up to 1 week.
is overcooked, even a little, it will be dry and crumbly; it's always
better to err on the side of undercooking. To ensure success, remove
fudge from heat just before it reaches the soft ball stage.
16 two-inch squares