This was passed down from my grandmother. I make it this way all the time and never deviate. When I take the time to make it, everyone says it is the best fudge they have had. My question will follow.
2 1/2 C white sugar
1 can evaporated milk
3 TBL S. butter
3-4 TBL peanut butter
1/2 C Fluff
Combine milk and sugar in a heavy sauce pan. Cook over med/high heat constantly stiring till it reaches the soft ball stage. 20-30 minutes.
Remove from heat and mix in butters and Fluff.
THIS IS THE PART I HAVE THE QUESTION ABOUT?
With a heavy spoon, fold and mix fudge mixture till it is room tempriture and firm. This honestly takes 15 minutes and your arm is ready to fall off.
Place in 8x10 pan till fully set.
Why does the fudge need to be mixed and folded? Why not just put in the pan and cool?
Does anyony know why? Thank You. Joe
Updated 2 years ago | 3
Updated 2 years ago | 2
Updated 1 year ago | 15
Updated 3 months ago | 15
Updated 6 days ago | 0