Four Ingredient Fudge?
Fast AND Fabulous!
Even though this is one of the easiest dessert recipes I have in my collection, I am rarely asked to share it. For some reason, the mere utterance of the words "candy thermometer" seem to instill an immediate and incurable sense of panic into the person I am talking to. Why? I really couldn't say; they are not nearly as much trouble as most people think (honest). I believe I shall prove it to you by squidooing my favorite fudge recipe right here and now for all of Squiddom to see...
Scary - whoa!! or just not so?? You be the judge :o)
FIRST: Cook the Sugar and Milk - Over medium heat
High heat will cause the milk to scorch, so make sure you stay at or a little below medium. Stir frequently to ensure even cooking.
My Candy Thermometer is Handy Dandy! - (and it's not like they cost a fortune, either ;o)
NEXT: Get the peanut butter and marshmallow whip ready to go - A little over one cup is perfect
I usually get my peanut butter and marshmallow whip ready while I'm waiting for the thermometer to reach "soft ball". Don't forget to stir!
THEN: Mix and pour - While there's a slight need for speed, don't panic!
The moment you hit "soft ball", take out the candy thermometer and set it aside. Add the marshmallow and peanut butter and whip it immediately until it is thick and creamy. Pour it into the pan right away.
AND: Cool and Cut - Actually, it's cut then cool...
When the pan is no longer hot but is still warm to the touch, I like to go ahead and cut the fudge into squares. Let it cool completely, before flipping the pan over on a piece of wax paper. Your squares should fall out all by their little lonesomes :o)
Miss Gertrude Greedygal giving you grief? - She sure causes trouble at our house!
Try letting her have the pan and spoon. Not only will it keep her out of your hair, she might even leave the dessert alone too...or at least give you enough time to hide it, right?