Fool-proof delicious fudge without having to use a candy thermometer? Yes and yes.
When we made our annual holiday pilgrimage to Bethlehem a few weeks ago, the kids spied a fudge vendor in the food court of the Christkindlmarkt. I rarely give in to requests for purchased fudge because it.is.so.expensive. This time it was $3.99 for a quarter pound, and in a weak moment, I relented for a quarter pound for them to share.
And you would have thought I gave my two little sweet toothed kids the keys to Charlie’s Chocolate Factory.
They were good, and made that quarter pound last for several days between the two of them, and I promised we would make fudge at home.
Because it is way cheaper. And way better.
And good quality time for us to spend in the kitchen.
And in the week leading up to Christmas, I made good on my promise as we made our way through seven, yes seven, different kinds of homemade fudge.
Because.
Go big or go home.
Fudge gets a bad rap. I think most people don’t bother making it at home because it sounds like it could be too fiddly.
Or time consuming.
And that couldn’t be further from the truth.
Especially because I don’t do fiddly. Says the girl who won’t even make cut-out cookies.
Trust me.
Out of the seven different recipes we make, none of them require the use of a candy thermometer.
Which is pretty much my number one criteria when finding a fudge recipe to make.
Because a) that’s when it gets fiddly and b) I don’t want to add another kitchen gadget to my drawers.
I’m pretty particular about what takes up real estate in my kitchen. Sarah will attest to that. I don’t even own a rolling pin.
This recipe for Peanut Butter Fudge is one that we have been making for years and years now. It is so ridiculously simply that, with stove supervision, Nick can make it on his own. And out of the seven different kinds of fudge we made for the fudge platters we distributed, this one was, hands down, his favorite. In fact, he was just a little bit relieved when it was gone because he didn’t have to try and fight temptation anymore.
A few simple ingredients that I bet you have on hand. Mix together on the stove top, pour into baking dish, let it set in the refrigerator, and enjoy.
Best when shared.
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