My Grandma Weaver made the best fudge. She made peanut butter fudge and chocolate fudge and both were delicious. Apparently she used the recipe on the Fluff container which suggests using the ‘soft ball test’. For those of you wondering what that is here’s a quick explanation. When you’ve boiled your ingredients the suggested time, you drop a couple drips of the hot liquid into a bowl of cold water. When it cools (after a couple of seconds) take it out of the water and try to roll it into a soft ball. When eaten, the ball should be somewhat chewy.
I have to admit that I’ve never made fudge using the ‘soft ball test’. I used a candy thermometer once and that was a big fail. Good fudge shouldn’t have to be jack-hammered out of the pan, right?
It had been years since tasting my Grandma’s peanut butter fudge when a friend brought some of her own to my daughter’s preschool party. It was very good and pretty darn close to how I remember Grandma’s tasting. Imagine how excited I was when I found out that it was microwave-able and only takes 5 minutes to make! I’ve made it dozens of times since she gave me the recipe and I love how easy it is to make. I swear one day I will tackle the ‘soft ball test’ but for now I’ll stick with my microwave and perfect fudge every time.
Five Minute Fudge
- 18 oz Peanut Butter
- 1/2 C Skim Milk
- 1 Stick Butter
- 11/2 tsp Vanilla
- 2 lbs 10X Sugar Powdered Sugar
- Line a 9x13 pan with wax paper. Set aside.
Place all ingredients in a large microwave-able bowl. Do not mix. Microwave on HIGH for 2 minutes. Remove and stir thoroughly then return to microwave, cook for 2 more minutes on HIGH. Remove again and stir until lumps are gone then put back in microwave and cook for 1 minute on HIGH. Remove and stir. The mixture should scrape off the sides of the bowl very easily. Pour into your lined pan and refrigerate for at least an hour. Cut into squares. Enjoy.