Peanut Butter And Jelly Fudge Food

PEANUT BUTTER AND JELLY FUDGE

Steps:

• Lightly butter an 8-inch-square baking pan and set aside. Combine corn syrup, both sugars, milk, baking soda, and salt in a medium-heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees (just below soft-ball stage); don't overcook.
• Immediately remove saucepan from heat, and add chilled butter, then peanut butter and vanilla, stirring until smooth. Pour the mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
• Before the fudge cools completely, cut into desired shapes. Using a small melon baller, scoop out a small hole in the center of each fudge shape. Set shapes aside to cool completely. Fill a resealable plastic bag with jelly; close, and cut off a corner. Squeeze the jelly into holes. Store fudge in an airtight container up to one week.

PEANUT BUTTER & JELLY FUDGE

Steps:

• Line an 8 by 8 inch pan with tin foil and set aside.
• Place butter into a medium saucepan and melt it over medium heat.
• Add brown sugar and milk, stirring.
• Boil for 2 minutes, stirring frequently.
• Remove from heat.
• Mix in peanut butter and vanilla.
• Place confectioners' sugar into a large mixing bowl.
• Pour hot peanut butter mixture over confectioners' sugar and beat until smooth.
• Pour about half of the mix into the 8 by 8 inch pan, and smooth out evenly.
• Spread Jelly on top of the first layer of peanut butter. The amount depends on your preference. (too much oozes out later).
• Pour the rest of the mix on top of the jelly and spread evenly.
• Chill until firm, about 2 hours.
• Remove from the pan and cut into 1-inch squares.

TRADITIONAL PEANUT BUTTER AND JELLY

Steps:

• Spread the peanut butter on one piece of bread.
• Spread the jelly on the other side.
• Put the two pieces of bread together to form a sandwich.
• Toddler adaptation: cut off crusts before serving.