Mamas Homemade Chocolate Fudge With Parched Peanuts

Tonight we made a Family Recipe! My Mama's Chocolate Fudge was made on the stove top with simple ingredients. Milk, Sugar, Cocoa, Vanilla and Peanut Butter make this delicious Fudge. We parch raw peanuts and put in it. Mama liked pecans better, but I love it with peanuts. You can add what ever you love the most. This is a wonderful candy and can become your Christmas Tradition as well. Scroll down for the Recipe. This recipe is located in our Volume Two Cookbook.
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Mama’s Stove top Fudge!
3 CUPS SUGAR 1 STICK SALTED BUTTER
3 HEAPING TBSP. COCOA
1/4 CUP PEANUT BUTTER
1 CUP EVAPORATED MILK
1 TSP. VANILLA EXTRACT
1.5 CUPS PARCHED PEANUTS (OR PECANS)
Combining Ingredients: Combine sugar & cocoa-mix well-set aside. Melt butter on medium/low heat in medium saucepan. Add sugar/cocoa mixture, milk-mix well. Keep on low heat until mixture simmers.
Careful with Sugar Granules: Wash utensils to prevent transfer of sugar crystals into fudge. Use cup hot water and silicone spatula to wash sides of saucepan while melting sugar into fudge.
Boiling Fudge: Bring to a very slow simmer (until it looks as if most of sugar has melted.) Cover turn up to high heat. Set timer for 3 minutes. Check candy with candy thermometer. Temperature should be soft ball stage around 240 degrees.
Beating Fudge: Pour candy into mixing bowl. Do not scrape sides of saucepan (to reduce chance of sugar crystals getting into mix). Add peanut butter-mix on high, add vanilla. Beat until candy starts to thicken-add nuts-turn mixer off. Wait 10 minutes-check candy on beaters. If it is cracked and dry add 1 tbsp. evaporated milk. Repeat 10-minute test until candy is creamy, but thick & smooth. Pour into a buttered 9x9 or 11x7 pan until set. Cut fudge-store in an airtight container at room temperature.

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