Peanut Butter and Jelly Fudge

By Martha Stewart (16,118 recipes)
Peanut Butter and Jelly Fudge

Description

If fudge is overcooked, even a little, it will be dry and crumbly; it's always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage.

Ingredients

  • 1 cup granulated sugar
  • 1 pinch baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons red-currant, or Concord grape jelly
  • 2 tablespoons unsalted butter, chilled, plus more for pan
  • 3 tablespoons light corn syrup
  • 3/4 cup milk
  • 3/4 cup packed light-brown sugar
  • 6 tablespoons creamy peanut butter

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  • Yield
  • yield:Makes 16 two-inch squares

Instructions

Read the preparation instructions at Martha Stewart


Discussion


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