- 1/3 cup unsalted butter
- 2 cups powdered sugar
- 2-4 tablespoons lemon juice
- Melt butter. Stir in powdered sugar until smooth (may be like a thick paste).
- Stir in lemon juice a bit at a time until glaze is of the desired consistency.
cooking, baking, miscellaneous recipes lying around
Another goodie from my friend Cathy Cozens.
Often served with monterey jack cheese, tortilla chips and sour cream.
I found this recipe among some of my Dad’s old files (he passed away in 2013). This was a special family treat that he often made around the holidays. I think he wrote the document I found for my niece, and he even included his picture in the title 🙂 . I’ve left the wording just as he wrote it. A great way to remember him…
To a 2 qt. sauce pan1 place the following:
Mull the sugar, peanut butter and salt thoroughly until the two are completely mixed.
Add the following to the saucepan and stir together3.
Cook the mixture over light heat until it starts to boil and then continue until the soft ball stage is reached. (238º F). Occasional stirring is okay but shouldn’t be required. (A pan with poor heat distribution will require stirring in order to minimize the amount of charring.)
Remove the sauce pan from the heat and start to cool by submerging the lower portion in a sink previously filled with cold water.
Add the following to the saucepan:
Continue cooling by submerging the lower portion in the sink previously filled with cold water with continued beating. Do not stop beating until the fudge starts to thicken but don’t wait too long. Then pour the fudge into a previously buttered pan large enough to hold the fudge at the desired thickness.
Set aside to cool. After it becomes cool it can be cut to appropriate sized squares. Cleaning the saucepan with the spoon is best left for the kids to enjoy, but adults have been known to join the fun. Give everybody their own spoon.
1 – The saucepan needs to be heavy aluminum or have a bottom which has good heat conduction. Otherwise the fudge will form a char while cooking (which also tastes good).
2 – A gob of peanut butter is a variable quantity and is about as much peanut butter as it will scoop up (probably a little over a quarter cup).
3 – It’ s easiest to first add the milk to a measuring cup, then fill the cup almost to the seven ounce line with the syrup and, then stir together before adding to the mix.
Make sure to have all ingredients at room temperature or this just turns into a big mess. All the usual warnings about consuming raw eggs…