I wanted to use this heart pan and thought a moldable fudge would be just the thing. There are several no-cook fudge recipes in my Mom’s recipe notebook. This one is from a booklet from the Woman’s Day magazine from December 1959. The magazine would have a The Collector’s Cook Book series of different categories that one could cut out of the magazine each month. This is #35 on candy.
There are handy hints printed throughout and the one that caught my attention was “For best results, don’t double any of the recipes or make substitutions of ingredients.” LOL might be the modern phrase to utter here!
I chose a Peanut Butter Fudge recipe and made only half the recipe. Halfway trough it occurred to me there is no chocolate so I added cocoa. When making half of a recipe it is important to do a mise en place otherwise one might put in the original amount of salt instead of half. These turned out a bit salty.
- 1/2 cup peanut butter; the recipe calls for smooth but I used chunky.
- 1/4 cup softened butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla (should have used 1/2 teas.)
- 1/4 teaspoon salt; I accidently put in 1/2 teas. (To be fair, I was interrupted in my candy making by having to go spot the Hubby who was out on the roof fixing shingles and flashing that had come loose.)
- 1/4 cup cocoa (my addition to substitute cocoa for some of the powdered sugar)
- 1 3/4 cups powdered sugar
Mix the first five ingredients well. Then beat in the cocoa and powdered sugar. Knead until smooth. I then stuffed my fudge into the heart pan and set it in the refrigerator to chill and set before unmolding.
The hearts only used half the half recipe so I rolled the rest up in a log and stuck it in the freezer for later use and nibbling.