![]() Aim for whatever size pieces you and your family like however if you are giving as gifts you want might want to cut in one-inch pieces so you can get more out of a batch.Use a sharp thin knife that has been heated under hot water and dried well to slice the fudge.Have a straight edge with measurements close by so you are making your pieces uniform size.It leaves clean even lines that are barely noticeable in case you make a mistake. Score your fudge with unflavored dental floss.Helpful hints on scoring and cutting fudge. Place in a freezer bag set inside of a sturdy freezer container and freeze for up to 3 months.Store the fudge in an airtight container on your counter for up to two weeks or in your fridge for up to three weeks.Spray the aluminum foil or parchment paper lightly with nonstick cooking spray for ease of removal.The aluminum foil or parchment should hang over the sides to make it easy to remove the fudge from the pan.All natural peanut butter separates too easily and they do not work well in this fudge recipe. Use a regular commercial peanut butter like Skippy or Jif.Peel the aluminum foil from the back and cut it into small squares. Use the aluminum foil to carefully lift the fudge out of the pan. Using a wooden spoon stir in the vanilla extract and powdered sugar in three parts working quickly and stirring constantly.įinally, spoon the mixture into your prepared pan and smooth the top with an offset spatula. Chill in the refrigerator for at least two hours. Microwave the peanut butter and the butter together just until melted and smooth. Take your time doing this as you want the corner pieces to go all the way to the edges. This will aid in removing the fudge from the pan and peeling the aluminum foil from the fudge. How to make Peanut Butter Fudgeįirst line a square baking dish with aluminum foil or parchment paper that hangs over the side and spray with nonstick cooking spray. Fudge does not get much easier than this folks. Peanut Butter Fudge can be whipped up in about five minutes and it sets up in about two hours covered in the fridge but it tastes even better the next day. It is such an easy dessert that it did not take me long at all making it perfect for the holiday season. Do you have your cookie trays ready to go? I have had so many requests for peanut butter fudge that I just decided to go ahead and make it and post it. If you don’t, your jars will shatter.Wow, the big day is just around the corner. Either use a water bath canner or place a wet kitchen towel on the bottom of a large sauce pot. Never place your glass jars directly into a pot on heat.The jars must be heated before use for canning to sterilize them and prevent breaking.When canning anything, use Ball or Kerr canning jars.Linda Skeens, from her new cookbook, Blue Ribbon Kitchen. I also like to try new recipes and combinations-it keeps life interesting. It may not be as necessary these days, but I always like to have a variety of my canned foods at the ready. We had to can them when they were in season to make it through the winter. When I was growing up, we only had fresh fruits and vegetables in the spring, summer, and fall. It’s important to teach younger generations how to can because it’s a dying art. I won first place with this jam, and I’ve been making it every year since. The first-place prize was a blue ribbon and a $100 gift card to Food City. ![]() They had a table full of different kinds of jams, and two judges looked at them, tested the seals, and ate some of each with a biscuit. The Lebanon Food City held a jam contest, and I entered it. The Russell County Fair’s theme that year was Jammin’ at the Fair. ![]() I took it with me to The Today Show, and they all really liked it. This is one of my favorite jams to enter in the fairs. ![]()
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