I‘m going to be honest; I’m not a huge fan of fudge, even though I have several recipes on Eat Laugh Purr. As I’ve said before, I’m more of a savory girl and fudge is very, very rich for me. I can generally eat only a bite or two, which may be a good thing. 🙂 But I’m making fudge today. Why? Because I’m on a quest to redeem myself.
A few months ago, when my brother was visiting, I made some peanut butter fudge. There was a half can of condensed milk in my fridge begging to be used, so after doing some searching online, I stumbled across a peanut butter fudge recipe that … you guessed it—needed a half can of condensed milk. Well, to be blunt, I didn’t like it. Neither did my big brother.
He is too polite to say anything bad, but the fact that he didn’t stuff his face with it, made it pretty apparent that neither of us were overly enchanted with this fudge. I was pretty bummed about it and have been searching for the perfect peanut butter fudge since then.
My needs are simple; I hate candy thermometers. I only use them for caramels and only because caramels are my absolute favorite holiday candy. But otherwise, I really have to be enamored with the recipe to pull out the dreaded candy thermometer.
It’s important to note that is no real logic behind my disdain of candy thermometers. It’s just fussy and I hate fussy. I like simple!
So the perfect peanut butter fudge would not need a candy thermometer; it would be easy to make and most importantly—it was taste delicious! So good that my brother would devour a mountain of fudge while I watched with great satisfaction. My pride would be restored and all would be right in the world again.
So did I find the perfect recipe? Yes, I’d like to think so! This recipe is decadent (as fudge should be) and rich and creamy and …. yes, it is delicious! Sure, it’s still a bit too rich for me to eat more than a nibble, but I have that issue with almost all fudge. The one little bite that I can take is … bliss. Pure bliss.