15-Minute Peanut Butter Fudge

Published January 1, 2007.

Why this recipe works:

We wanted a forgiving fudge recipe that didn’t require ideal conditions for success. Seeking a firmer, lighter texture for our fudge recipe, we found that a little baking soda reacted with the acids in the chocolate to alter the pH, which made the fudge drier and firmer.

We wanted a forgiving fudge recipe that didn’t require ideal conditions for success. Seeking a firmer, lighter texture for our fudge recipe, we found that a little baking soda reacted with the acids in the chocolate to alter the pH, which made the fudge drier and firmer.

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Makes about 2 1/2 pounds

This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.

Ingredients

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