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How to Make Peanut Butter & Jelly Fudge

Learn how to make peanut butter and jelly fudge in this Howcast food video featuring pastry chef Katie Rosenhouse.

Transcript

So today I'm making peanut butter fudge. I'm starting with two tablespoons of butter in a pot. I'm going to add to that about three quarters cup of heavy cream, about one and a half cups of granulated sugar. You can see everything's just going in together. This is a very easy process.

You always think of fudge, and you think it's very intimidating, but actually very deceptively simple.

Got a quarter cup of corn syrup. Put it in there. And a little bit of salt. Here I have a nice sea salt. I always like big crunch flakes of salt in my fudge, especially for what we're making today, which is peanut butter fudge.

Also last but not least, about a pinch of baking soda. What that's going to do is kind of aerate everything, make it nice and fluffy and soft.

We're just going to cook this together until it's nice and golden brown.

OK. So ran into my cake pan. Just kind of even things out a little bit with your rubber spatula.

Then, to top it off, this is totally optional, but I'm using a little bit of raspberry preserves to make it kind of peanut butter and jelly. Feel free to just go with peanut butter if you're a purist.

I'm just going to dot it with my preserves, and then use my spoon to swirl everything together.

OK. Great.

Last but not least, a little bit of peanuts, just for a little crunch. And like I said before, a little bit of sea salt on top, just for a little extra salty crunch.

That's it. I'm going to let this set, either at room temperature for about an hour or overnight if you can or else in the fridge or freezer for about half an hour. We're going to cut this up into nice cubes.

I'm taking some of my fudge out. This is a good piece of it that's ready to go. I'm just going to take a nice sharp knife and trim my edges. If you're using a square pan, don't worry about the edges or if you're not too finicky about it, don't worry about them either.

But to make nice cubes, I'm trimming my edge. I going to divide this into nice quarters. I like mine about -- that's about an inch. So an inch by an inch, I think, is a pretty good size. If you like big cubes of fudge, go for it.

But you can see how soft and tender this is. The more you give it time to rest, the firmer it'll become.

That's it. You can see all of that jelly running through, the nice bits of peanut. You have a good sea salt on top. Delicious. Couldn't ask for anything more than that.

So that's how you make fudge.

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