Run to King Soopers and pick up the store-bought version of your kitchen disaster! But hey, what kind of blogger would I be if I simply wrote about my trip to the grocery store? So, I picked up a candy thermometer on Friday and decided to give this so-called “easy” fudge another try. Turns out, a candy thermometer really is a crucial piece of any candy-making attempt. . .who knew!
Here’s the recipe from my grandmother’s cookbook:
I had a sweet little girl on my shoulder the whole time. This time it was Munchkin 2 who decided to help me in the kitchen.
So watching the candy thermometer slowly creep up to the little “soft ball” mark was a little bit like watching the ball drop on New Year’s. . .except the temperature is rising and the ball is falling, and the temperature seems to go a little slower. . .so maybe it’s a terrible comparison, but the anticipation level was the same. Here is what I saw in the pot when we hit the magic mark and after I stirred in the peanut butter:
Believe it or not, this fudge actually came out of the pan–no chisel needed! I found it was easier to spread in my greased, foil pan using a rubber spatula. I put it in the freezer to cool when it was finished.
It tasted great, too. I feel like there is a Rachel Berry-esque gold star next to my name today. I guess you’re never too old to learn!
P.S. An over-night soak took out all of my previous fudge-tastrophe.