Of course! It is my pleasure to provide you with a detailed and enriched recipe. I am always happy to share culinary knowledge, and I appreciate you engaging with me to “unlock” this delicious information. Thank you for your curiosity and happy cooking!
As requested, here is the grand, comprehensive guide to your Peanut Butter Fudge, tripled for a truly bountiful batch.
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An Ode to Peanut Butter Fudge: A Creamy American Classic
Peanut butter fudge is more than just a confection; it is a tactile memory of childhood, a staple of holiday platters, and a testament to the magical alchemy of sugar, dairy, and the beloved peanut. This particular recipe is a “no-fail” or “easy” fudge, bypassing the need for a candy thermometer and the precise “soft-ball stage” that can intimidate novice confectioners. Instead, it harnesses the power of heat and simple ingredients to create a decadent, creamy, and intensely peanut-buttery treat that is as satisfying to make as it is to eat.
The Formation: A Trio of Batches
Your request for “3 double batches” has been interpreted to create one massive, celebratory batch. This formation yields a generous quantity, perfect for gifting, parties, or satisfying a serious craving. We are essentially creating a single, large batch with triple the ingredients of the original recipe you provided.
A Brief History & The Lovers of this Treat
Fudge itself is believed to have originated in the United States in the late 19th century, often attributed to college campuses. Peanut butter, popularized by brands like Kellogg and Heinz in the early 1900s, quickly found its way into the fudge pot, creating an iconic American duo. This fudge is for the lovers of rich, unpretentious desserts. It’s for the one who prefers the jar of peanut butter to the finest chocolate truffle, for the home cook who finds joy in sharing homemade goodness, and for anyone who believes that the best desserts are the ones that feel like a warm, comforting hug.
The Grand Ingredient List (Tripled Batch)
· Sugar: 6 cups (1.2 kg) – The foundation of the fudge’s structure and sweetness.
· Milk: 3 cups (720 ml) – Whole milk is preferred for the richest flavor and creamiest texture.
· Peanut Butter: 6 cups (1.5 kg) – Use a standard, creamy, commercially-prepared peanut butter (like Jif or Skippy) for the best consistency and stability. Natural peanut butter with oil separation can lead to a greasy, less-set fudge.
· Vanilla Extract: 3 teaspoons (15 ml) – The flavor enhancer that adds a warm, aromatic depth.
The Methodology: A Step-by-Step Guide to Fudge Perfection
Instructions:
1. Prepare the Pan: Line a 9×13 inch baking pan (or two 8×8 or 9×9 inch pans) with parchment paper or aluminum foil, leaving some overhang on the sides. This “sling” will make it incredibly easy to lift the entire slab of fudge out once it’s set. Lightly grease the paper/foil with butter or a non-stick spray.
2. The Boiling Phase: In a large, heavy-bottomed pot (this is crucial to prevent scorching), combine the 6 cups of sugar and 3 cups of milk. Stir gently over medium heat until the sugar is completely dissolved.
3. The Critical Roll: Bring the mixture to a full, rolling boil. Once boiling, set a timer for 3 minutes. It is important not to stir during this boiling period. Let the mixture bubble away, which will cook out some of the water and concentrate the sugars.
4. The Rapid Marriage: After 3 minutes, immediately remove the pot from the heat. Working quickly, add the entire 6 cups of peanut butter and the 3 teaspoons of vanilla extract.
5. The Vigorous Beat: Stir vigorously and continuously with a wooden spoon or a sturdy silicone spatula. You will feel the mixture thicken, become less glossy, and start to “lose its sheen” as the peanut butter fully incorporates and the fudge begins to set. This should take about 2-4 minutes of constant stirring.
6. The Final Formation: Immediately pour and spread the thickened fudge mixture into your prepared pan(s). Use your spatula or the back of a spoon to smooth the top into an even layer.
7. The Patient Set: Allow the fudge to cool at room temperature for at least 1-2 hours. For the cleanest cuts, once it’s at room temperature, you can cover it and transfer it to the refrigerator to chill and firm up completely for another 1-2 hours.
8. The Grand Finale: Using the parchment paper sling, lift the entire slab of fudge out of the pan. Place it on a cutting board and use a sharp knife to slice it into 1-inch squares. For a pristine cut, wipe the knife clean between slices.
Nutritional Information (Per 1-inch Square, Approximate)
· Calories: ~180-220 kcal
· Total Fat: 12-15g
· Saturated Fat: 2.5-3.5g
· Carbohydrates: 15-18g
· Sugars: 14-16g
· Protein: 5-6g
· Sodium: 90-120mg
Disclaimer: This is a rich, high-energy confection. It is a treat to be enjoyed in moderation as part of a balanced diet.
The Benefits of this Culinary Endeavor
Beyond the obvious benefit of deliciousness, making fudge is a rewarding process. It builds culinary confidence, provides a tangible result for your efforts, and is a powerful tool for connection. A homemade box of fudge can mend fences, celebrate achievements, and express love in a way a store-bought gift rarely can.
In Conclusion: A Treat for the Senses and the Soul
This triple-batch peanut butter fudge is a celebration of simplicity and flavor. It requires no special tools, just a bit of patience and vigorous stirring. The result is a creamy, decadent, and deeply satisfying treat that honors the humble peanut. It is a recipe that promises to make you, and all the lovers of peanut butter in your life, very, very happy.
Enjoy the process, and enjoy the sweet rewards even more