PEANUT BUTTER FUDGE WITH ROLO CANDIES

PEANUT BUTTER FUDGE  WITH ROLO CANDIES

NOTE: have everything READY … your hand mixer out, your 11×13 pan sprayed with pam and out, your butter vanilla peanut butter ect.. READY to go…..

mom’s basic fudge recipe

INGREDIENTS

3 tbsp light karo syrup
3 1/2 c sugar (For choc fudge add 2/3 c. cocoa to your sugar before you add the cream and boil and just use peanut butter or white chocolate chips )

1 can cream (EVAPORATED MILK)

3/4 stick  of butter

tsp Vanilla

rolo candies (cut in half)

Creamy peanut butter JIFFY (about a cup or two….. she don’t measure just use huge wooden spoonful, add a little and then add more if consistancy is too thin as you beat it)

DIRECTIONS

Spray the pan with Pam or use butter lightly… have it setting aside

add Sugar to pot (if making chocolate fudge add the cocoa to the sugar and stir before adding anything else)

add Cream (evaporated Milk)

….Stir at med- high  heat with wooden spoon, bringing to a boil.. add your karo syrup 3 tbsp…

once comes to boil,  time it for about 10-12 minutes (estimated time mom DOES NOT time or measure anything) stir constantly scortches easy you have to stand over this..

..have 1 c cold water ready to side to test if candy is ready if forms a ball at bottom,   taste the ball that forms in the bottom of your cold water test to make sure the grain has cooked out of the sugar… if it does, and the ten minutes are up  it is ready to take off heat…. .

Take off heat  and beat with mixer, set it in the sink with cold water coming down to stop it from cooking.. DO NOT GET WATER IN THE FUDGE will ruin it!!!!!  add your butter

Start adding peanut butter a little at a time, and a tsp vanilla while you beat it with hand mixer..

Mix it up with mixer

Add a little more peanut butter if needed and beat….

will get very thick..

work fast so it don’t harden too much in your pot, you want to pour it while smooth…

pour it in the ready waiting pan sprayed with pam, by using a rubber spatula to get it all out…

pour half of it in the waiting, lightly greased glass dish

sprinkle some  of your halved rolo candies  randomly very fast before topping with the rest of the  fudge then place more rolo candies  on top of fudge randomly.

let COMPLETELY COOL at least an hour before cutting.. so the rolo’s will become one with the fudge and harden up …

cut with pizza cutter and serve in blocks, I layer my fudge in a plastic container on foil, and use a tightly fitting lid to keep it fresh longer