Chocolate Peanut Butter Fudge came from a recipe that I found in my Mom's recipe file. It was written on a scratch piece of paper and titled "Jane's Candy". It was in Mom's handwriting. I'm sure this is a recipe that Mom's sister, Jane, gave Mom over the phone. It looked like a fudge recipe, so I thought I would be daring and give it a try! I did alter it so that it is dairy-free.
You can smell the peanut butter in this fudge. The main flavor is the peanut butter. It is dark in color, so I expected it to have more of a chocolate flavor. It was a nice surprise to have the peanut butter be the star!
Before I start making the fudge, I grease an 8x8 pan and measure all of the ingredients so they are ready when I need them.
I start with melting the vegan butter, then adding the almondmilk. If you are not concerned with being dairy-free, you could use butter and milk. Once the vegan butter and almondmilk are blended, I add the cocoa, sugar and vanilla and stir until combined. At this point, I put in a candy thermometer and stir it frequently until the candy thermometer reaches the Soft Ball stage. Be careful, the mixture is very hot and will burn if it touches your skin.
The Soft Ball stage means the temperature of the mixture has reached 235F. If you don't have a candy thermometer, you can use the cold water method. Once your mixture starts boiling, drop a small amount of the mixture into a bowl of cold water. The mixture should quickly form a soft ball. When removed from the water, the ball should flatten out. If the mixture does not form a ball and is a bit stringy, you need to boil your mixture more. This method isn't as precise as a candy thermometer, but it is handy to know in case you don't have a candy thermometer available. Be careful not to burn yourself!
There are other stages on your candy thermometer that are used in candy making. Firm Ball is 245-250F and is good for making caramel candies. The Hard Ball stage is 250-260F and is good for making divinity. The Soft Crack stage is 270-290 and is good for making taffy. The Hard Crack stage is 300-310F and is good for making hard candy.
Back to the fudge making...
Once the mixture reaches the Soft Ball stage, I remove the candy thermometer and remove the pan from the heat then add the peanut butter and whisk until the peanut butter is melted and combined. By this time, the mixture will be getting thick. Pour into a greased 8x8 pan and let cool. Once it is cool, cut into slices.
I hope you enjoy!