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Peanut Butter Fudge
1 cup
  whole milk
3 cup
  granulated sugar
3/4 cup
  creamy peanut butter
3 tbsp
  white corn syrup
1/8 tsp
  kosher salt
  In a medium sauce pan, combine milk, sugar, corn syrup and salt, stirring to dissolved sugar. Without stirring cook mixture to it reaches the soft ball stage, 236 degrees. Remove from heat, add peanut butter and beat until creamy. Pour fudge into greased 9 X 13 pan. Cool for 1 hour before cutting.
  Chef Notes:
  Make sure to bring your milk, sugar and corn syrup mixture up to the 236 degree point slowly. It's very easy to boil this mixture over using high heat. I start out on low and increase the temperature slightly after the first 8 minutes. Make sure to use a candy thermometer, it's important the mixture reaches the soft ball stage. Overcooked fudge will be hard, while undercooking will make the mixture hard to set-up. When storing fudge make sure to place wax paper between the layers.
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.347.0242