I was surfing the Internet the other night and I stumbled across this recipe by Marta Stuart for making peanut butter and jelly fudge. I immediately loved the idea but had no jelly at home so I decided to adapt it a bit and use some blackberry jam instead.
This is one of the BEST fudge I’ve had in a long time! So, thank you Marta for sharing it with us!
When making fudge remember what Marta says:
Here is the recipe.
- 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
- 1 pinch baking soda
- 1/2 teaspoon salt
- 6 tablespoons creamy peanut butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons blackberry jam
Lightly butter an 8-inch-square baking pan and set aside.
Combine corn syrup, both sugars, milk, baking soda, and salt in a medium-heavy saucepan.
Bring to a boil over medium-high heat, stirring occasionally. Cook, stirring frequently, until just below soft-ball stage. Don’t overcook
Immediately 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.
Before the fudge cools completely, cut into desired shapes. Then scoop out a small hole in the center of each fudge shape. Set shapes aside to cool completely
Drop some jam into holes. Store fudge in an airtight container up to one week.