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- From: asente@cascade (Paul Asente)
- Newsgroups: mod.recipes
- Subject: RECIPE: Peanut butter fudge
- Date: 31 Jan 86 05:20:46 GMT
- Organization: Stanford University, Computer Systems Lab
- Approved: reid@glacier.ARPA
-
-
- Copyright (C) 1986 USENET Community Trust
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-
- .RH MOD.RECIPES-SOURCE PBUTTER-FUDGE D "8 Jan 86" 1986
- .RZ "ED'S PEANUT BUTTER FUDGE" "An extremely rich candy"
-
- I got this recipe from a friend, Ed Firestone, who is arguably the
- best cook in Palo Alto. The results resemble Reese's Peanut Butter
- Cups that have attained Nirvana. Don't scrimp on the peanut butter;
- get the best you can find or make it yourself. If there's anything
- besides peanuts and salt in it, find another brand.
-
- .IH "3 lbs of fudge" "1.5 kg of fudge"
- .IG "1 lb" "smooth natural peanut butter" "500 g"
- .IG "1 lb" "powdered sugar" "500 g"
- .IG "\(12 lb" "butter" "250 g"
- (2 sticks\(emsave the wrappers)
- .IG "1 tsp" "vanilla extract" "5 ml"
- .IG "12 ounces" "semi-sweet chocolate" "400 g"
- (otherwise known as 1 bag of chocolate chips)
- .PH
- .SK 1
- Melt the chocolate in a bowl over hot water or the top of a double
- boiler. Make sure you don't get even a drop of water in the
- chocolate. Stir frequently with a spatula while doing the following
- steps and remove it from the hot water just as soon as it's melted.
- .SK 2
- Melt the butter.
- .SK 3
- Mix together the powdered sugar, the melted butter, and the vanilla.
- Don't bother sifting the powdered sugar. Just stir everything
- together with a wooden spoon until it's smooth and creamy.
- .SK 4
- Stir in the peanut butter. This will break most flimsy wooden spoons
- if you're not careful. Mushing everything together with your hands
- works well and is lots of fun.
- .SK 5
- Press the fudge into a buttered
- .AB "8- or 9-inch" "20- to 25-cm"
- square pan. You don't need much
- butter\(emjust wipe the butter papers over the inside of the pan. You
- can also line the pan with foil and butter \fIthat\fR; this works
- especially well if you're making several batches in a row to give to
- people as holiday presents. Press the fudge in firmly; you don't
- want any air bubbles in it. You will get your hands messy here.
- .SK 6
- Pour the chocolate over the fudge and spread it in an even layer.
- The easiest way to do this is to shake the pan gently until the
- chocolate is even.
- .SK 7
- Let the chocolate cool to room temperature. \fBDo not put it in the
- refrigerator.\fR
- .SK 8
- Using a sharp knife cut the fudge into
- .AB "1-inch" "2-cm"
- squares. If you defied my instructions and put it in the refrigerator, the
- chocolate layer will shatter when you try to cut it.
- .SK 9
- Unless you are going to serve it immediately, store it in the
- refrigerator. Let it come to room temperature before serving.
- .NX
- Again, don't scrimp on the peanut butter! \fISkippy\fR simply will not do.
- .PP
- Unless you use the foil method, you will inevitably destroy at least
- one piece getting it out of the pan. The best method is to line the
- pan with foil, let the fudge cool, lift it out, peel off the foil,
- put it back in the pan, and cut it. This keeps it from sticking to
- the pan. If you try to cut it out of the pan, it tends to fall apart.
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 20 minutes preparation, 15 minutes cooling.
- .I Precision:
- no need to measure.
- .WR
- Paul Asente
- Stanford University, Computer Systems Lab, Palo Alto CA
- decwrl!glacier!cascade!asente asente@SU-Cascade.ARPA
-
- "You got peanut butter on my chocolate!"
-