Peanut Butter Fudge I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Peanut Butter Fudge I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Peanut Butter Fudge I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups packed brown sugar
• 2 cups white sugar
• 4 tablespoons butter
• 1 cup milk
• 1 1/2 cups peanut butter
• 2 teaspoons vanilla extract
• 2 cups miniature marshmallows
• Butter one 9x9 inch pan and set aside.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter

Step 2: Technique & Execution

Cook to soft ball stage, 234 degrees F (112 degrees C)

Step 3: Technique & Execution

Remove from heat

Step 4: Technique & Execution

Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted

Step 5: Technique & Execution

Pour into prepared pan and cool

Step 6: Technique & Execution

Cut into squares and serve.