NOVEMBER 20 – Today in Food History
– National Peanut Butter Fudge Day
One of the first recipes I remember preparing when I was younger was Peanut Butter Fudge. It came from “The Boston Cooking-School Cook Book” written by Fannie Merritt Farmer. The original edition was published in 1896. The edition I used was either the 8th edition (1946) or the 9th edition (1951). I will check on the edition when I travel to “home” to South Louisiana for the United States Thanksgiving Holiday. It will be in its familiar spot in my mom’s kitchen.
Sharing with you the original recipe as written:
Peanut Butter Fudge
2 cups sugar
1/8 teaspoon salt
3/4 cup whole milk
4 Tablespoons of Peanut Butter
1 teaspoon vanilla
Mix sugar, salt, and milk in heavy saucepan. Cook without stirring to 234 degrees F or until mixture forms soft ball when tried in cold water. Remove from heat. Let stand until cool. Add vanilla and peanut butter when ready to beat.
Beat with wooden spoon or work with spatula on marble slab until fudge loses its glossy appearance, and is thick and creamy. Pour 3/4 inch thick in buttered pan, about 8×4 inches, and mark in squares. Makes 18 large pieces or 1 1/2 lbs.
© rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2012