Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Peanut butter and lemon fudge

Jerry Stratton, March 20, 1999

I have no idea how long this will keep, as it never lasts longer than a day. Peanut butter and lemon makes great candy.

Servings: 10
Preparation Time: 1 hour, 30 minutes

Ingredients

  • 2 cups sugar
  • 2 tblsp light corn oil
  • 1/2 cup yogurt
  • 1/4 cup water
  • 1/4 cup peanut butter
  • 1 cup chopped walnuts
  • 1 tsp grated lemon peel
  • 1 1/2 tsp vanilla

Steps

  1. Mix the yogurt and water together until smooth.
  2. Mix the sugar, oil, and yogurt mixture into a deep sauce pan
  3. Bring to a boil over medium heat, stirring often.
  4. Cover and let boil two to three minutes.
  5. Uncover and continue boiling to 240 degrees.
  6. Move to cooling rack and let cool to 150 degrees.
  7. Mix in peanut butter, walnuts, lemon peel, and vanilla.
  8. Pour into greased 8x8-inch pan and let cool.
  9. Cut into 1-inch squares.

I made this recipe up as a whim, to try something different with fudge. I’ve never had any fudge like this; it is everything that a fudge should be: very sweet, creamy, crunchy, and slightly tart.

Cut it into 8x8 for sixty-four 1-inch squares. Cut down the center, then down the center of each side, and then down the center of each of those again, to get eight partitions.

  1. <- Apple pie
  2. Metric Cooking ->