Intro: Pat's Peanut Butter Fudge (Frosting/Ice Cream Topping)
My mother used to make this fudge for as long as I remember; she used it to frost all the kids’ birthday cakes. I remember when my sisters made it and it didn’t set we used to use it as hot fudge for ice cream, or just ate it with spoons.
Step 1: Ingredients
2 cups granulated sugar
2 tablespoons cocoa
½ teaspoon salt
½ cup milk whole or 2%
1 stick salted butter or margarine
1 teaspoon vanilla
¼ cup peanut butter
Non flavored non stick spray
Step 2: Utensils
Step 3: Buttered Plate, and Timer
It is best to have a buttered (non stick spray) plate/bowl ready before boiling or as it is boiling. It is also handy to have a timer set to two (2) minutes.
Step 4: Combine Dry Ingredients
Mix sugar, cocoa and salt.
Step 5: Add Milk
Add milk to dry Ingredients and mix well.
Step 6: Add Butter
Add stick of butter to pot.
Place the pot on the stove at Medium heat.
Step 7: Stir, Chop Stir
Stir constantly until butter melts and just until it starts to boil.
Step 8: Boil for 2 Minutes
Bring to a rolling boil and time it for 2 minutes.
Step 9: Remove From Heat.
Remove from heat and add the vanilla and peanut butter.
Step 10: Stir Stir Stir
Stir mixture vigorously until it starts to thicken. Tip pot up to force the fudge to one side.
Check often as you stir, you will see it pour from spoon slower and slower, as it sticks to the side of the pot it is time to pour into bowl.
Step 11: Pour Into Dish
Pour into the buttered dish. Let cool at room temperature.
After the fudge has cooled, cut into squares and enjoy.
Note: Enjoy what is left in the pot.
Step 12: Frosting or Ice Cream Topping
For frosting: Double the recipe and time the beating (stirring) so that the fudge is still malleable.
For Ice cream Topping: Boil less time. This takes a bit of playing with but you can’t mess up.
Chunky or smooth peanut butter
Butter or margarine
Whole Milk, 2% milk, or Half and Half