We’d watch our mother as it went together . . . as if by magic . . . and then sometimes she would let us beat it when it was ready, with her big old wooden spoon.
If we’d been very good . . .we’d be given the pot and spoon to lick clean. We always did a pretty good job of that, coz it would always be as clean as a whistle by the time we were done.
The beaten fudge would be poured into the same pan each time. It was an old aluminium tin, blackened through use . . . it’s bottom engraved in a swirly pattern of raised tin.
Some how those little traced swirls on the bottom of each piece only added to it’s flavour. Every sweet and cake of my childhood used to come with that swirly pattern on the bottom as well. We never minded. What I wouldn’t give to have that tin now!
But even more I would love to have my mother here. One year, when I was all grown up and had a family of my own, she let me watch and take measurments while she made it. This delicious recipe is the result. Enjoy!
- 3 cups (585g) of white finely granulated sugar
- 3 TBS smooth peanut butter
- 1 cup (240ml) of whole milk
- 1/4 cup (60g) butter
- 1 tsp vanilla extract
- Butter an 8 inch square pan. Set aside.
- Place the sugar, peanut butter and milk into a LARGE saucepan. (You will need a really big one as it really increases in volume when it is boiling. Trust me on this.)
- Heat, whisking, until the peanut butter is completely melted into the mixture. Increase the heat slightly and bring to a rolling boil. Reduce the heat to a medium boil and continue to boil, stirring occasionally to help prevent it from catching. You will want to boil it to the soft ball stage, (115*C/235*F) This should take between 18 to 25 minutes or so. Once this happens, remove from the heat immediately.
- Stir in the butter and vanilla. Beat with a wooden spoon until it begins to look creamy and begins to lose it’s gloss.
- Pour into the prepared pan immediately. (Don’t wait too long or it will harden in the pot and you won’t be able to pour it into the prepared pan. You just want it to begin losing it’s gloss.)
- Allow to set for about an hour at room temperature, before cutting into squares to serve.
- Store in an airtight container. This also freezes well.
Did you make this recipe?
What favourite treat created for the holidays reminds you most of your childhood? I really would love to know!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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