Posted on 11/20/2023 8:26:45 AM PST by Red Badger
NATIONAL PEANUT BUTTER FUDGE DAY
Peanut butter lovers and fudge lovers come together on November 20th to celebrate National Peanut Butter Fudge Day.
On June 16th, people across the United States celebrated National Fudge Day. Just by adding creamy or crunchy peanut butter, the celebration continues. They will have the yummy taste of peanut butter as the fudge flavor and star of the show.
Fudge originated in the United States, possibly by a happy accident. In 1886, a letter written by Emelyn Bettersby Hartridge was discovered. Ms. Hartridge attended Vassar College as a student in Poughkeepsie, New York, and the letter referred to a fudge her cousin had made. Her cousin, in Baltimore Maryland, was selling the fudge for 40 cents per pound. Ms. Hartridge obtained the recipe, and in 1888, she made 30 pounds of fudge for the Vassar College Senior Auction.
In the late 19th century, some shops on Mackinac Island, Michigan, began to produce products similar to that of the Vassar College fudge and sold it to summer vacationers. Fudge is still made in some of the original shops there today.
Two other fudge holidays on the calendar areNational Nutty Fudge Day on May 12th andNational Penuche Fudge Dayon July 22nd.
HOW TO OBSERVE #PeanutButterFudgeDay
Peanut butter fudge adds great flavor to many desserts. Add it to ice cream, pies, and other candies. Of course, enjoying peanut butter fudge on its own is perfectly fine, too. Stop by your favorite candy shop or make your own. If you need a recipe, try these out. No matter how you decided to celebrate, be sure to invite someone to join you. No celebration is complete unless you have someone to join you!
RECIPE LINKS AT SITE:.............................
Easiest Peanut Butter Fudge
Easy Peanut Butter Fudge
Easy Chocolate Peanut Butter Fudge
Chocolate Peanut Butter Swirl Fudge
Use #PeanutButterFudgeDay to post on social media.
NATIONAL PEANUT BUTTER FUDGE DAY HISTORY
National Day Calendar® continues researching the origins of this sweet holiday.
Fudge FAQ
Q. My fudge isn't setting. What did I do wrong?
A. Every fudge recipe calls for the sweet, sugary mixture to be melted and heated. It's important to heat the mixture to between 234 and 241F (also known as the soft ball stage for candy making). A candy thermometer solves this problem.
Q. Is fudge something a beginner can make?
A. Yes. Fudge doesn't require fancy equipment. It does, however, require a little patience. Try making one of the many microwave fudge recipes first, which are easy to follow.
Q. How should I package fudge for gifts?
A. Who wouldn't want to receive homemade fudge as a gift? Some beautiful and festive ways to package fudge as a gift include:
Decorate a brown paper bag with stickers, stamps, a sweet message, or freehand drawings. Wrap the fudge in wax paper and place inside. Write the recipe on a card. Using a hole punch, punch a hole in the card and the paper bag. Use a colorful ribbon to attach the card through the holes and tie it with a bow.
Place several small pieces in a cellophane bag, tying with ribbon. Set the package inside a coffee mug.
Make a cone out of heavy wrapping paper or cardstock. Secure the edges with tape. Fill the cone with wrapped fudge and other goodies.
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1789
New Jersey is the first state to ratify the first 10 amendments to the United States Constitution - The Bill of Rights.
1866
The United States Patent Office issues a patent for a bandelore to James L. Haven and Charles Hettrick of Cincinnati, OH. Patent No. 59,745 describes a yo-yo.
1923
The United States Patent Office awarded Garret Morgan a patent for a three-way automatic traffic signal. The invention allowed traffic to clear the intersection before allowing it to flow in the other direction.
1962
Wilbur Hardee registers the restaurant chains Hardee's trademark.
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November 20th Celebrated (And Not So Celebrated) Birthdays
Chiyono Hasegawa - 1896
She lived to 115 years, 12 days, and was the oldest person living in Japan and Asia at the time of her death. During her lifetime, Japan experienced the Russo-Japanese War. The country launched Hosho, the first Japanese aircraft carrier. During World War II, atomic bombs were dropped on the cities of Hiroshima and Nagasaki. The country hosted the 1964 Summer Olympics in Tokyo. They endured the Great Hanshin earthquake and the Tohoku earthquake and tsunami.
Chester Gould - 1900
In 1931, the cartoonist created the comic strip detective, Dick Tracy. Gould would draw and write for the comic strip and its line up of criminal characters until 1977.
Anna Pauline Murray - 1910
Before Rosa Parks, there was Pauli Murray. The co-founder of the National Organization for Women was a pioneering face of racial equality years before the Civil Rights Movement began.
Ann Turner Cook - 1926
Cook was the original face of the Gerber Product Company. Her cherub-like face graced the packages of baby food all over the country.
Dominique Dawes - 1976
In 1996, the gymnast became the first African American to win gold in women's gymnastics at the Atlanta Summer Olympics.
Ping!...................
Don’t fudge packers already have enough holidays to celebrate?
Sounds like a sticky situation
As much as I like fudge, peanut butter, Reeses PB Cups...heck, I’ve even eaten chocolate chip cookies with peanut butter slathered on...I’ll take maple fudge over peanut butter fudge. That doesn’t mean the PB fudge won’t get eaten...but it’s gonna be at the end of the line. Notice, I didn’t say I don’t like peanut butter fudge. But, maple fudge with a glass of milk...yum.
My wife wouldn’t even touch peanut butter fudge because she hates peanut butter. Otherwise, she’s a chocoholic.
Never had ‘Maple Fudge’.
I have a maple tree in my front yard......maybe I’ll go gnaw on it for a while...............
Dang, let’s do it!
Easiest Peanut Butter Fudge
Ingredients 1¼ cups unsalted butter 1¼ cups creamy peanut butter Pinch salt 1½ teaspoons vanilla 4½ cups powdered sugar, sifted
Instructions Butter an 8" pan or line with buttered parchment. On medium heat, heat butter and peanut butter to a boil. Set offheat. Add salt and vanilla, then stir in the powdered sugar until smooth.
Pour the fudge mixture into the prepared pan and smooth the top. Press saran directly on the fudge and chill/set, at least 1 hour. Cut into squares and serve.
Fudge can be stored at cool room temperature in an airtight container for up to 1 week, or in the refrigerator up to 1 month (hah).
Notes
To microwave recipe. Place the butter and peanut butter in bowl; cover w/ paper towel and micro on high 2 min. Stir, micro 2 more min, then proceed w/ recipe.
You can use a 9" pan, but the fudge will not be as thick.
The fudge can be stored in an airtight container or frozen in a ziploc for up to 3 months (hah).
Another one of my favorites...maple walnut fudge:
Fudgy Peanut Butter Bars
Soft and chewy Peanut Butter Bars topped with peanut butter icing, sea salt
and chopped peanuts. Sweet and salty, loaded with delicious peanut flavors.
Ingredients Bars: ½ cup unsalted butter, cut into pieces 1 cup creamy peanut butter* at room temperature, see note 1 ½ cups light brown sugar, make sure it is fresh and soft 2 large eggs 2 teaspoons vanilla 1 ¾ cups all purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt
Icing:6 tablespoons unsalted butter, cut into pieces ½ cup creamy peanut butter* ¼ cup milk ½ teaspoon pure vanilla extract 2 scant cups powdered sugar ½ cup roasted salted peanuts, chopped Flaky sea salt
Instructions Bars: Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper, leaving overhang on at two sides for easy removal. Grease the foil or parchment, set aside. In a large bowl, microwave butter and peanut butter until melted and smooth. Add brown sugar, whisking until combined. Add eggs and vanilla, whisk until combined, stopping to scrape the sides of the bowl as needed.
In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to the wet ingredients and stir with a rubber spatula until combined. Stir just until no streaks of flour remain, and be careful not to overmix. The batter will be thick. Transfer the batter to the prepared pan and press it into an even layer. Bake for 17-20 minutes, until light golden brown.
Icing: Remove baked bars in pan to wire rack. Bring to simmer butter, peanut butter, and milk over medium heat, whisking frequently, then set offheat. Whisk in vanilla and powdered sugar, til smooth and combined. Pour icing over the warm bars and spread evenly. Work quickly; this frosting will firm up fast. Sprinkle with peanuts and flaky sea salt, lightly pressing peanuts into frosting. Allow the bars to cool and the frosting to set before cutting and serving.
Notes: Be sure to use a traditional, no-stir, emulsified peanut butter. The typical commercial
brands thoroughly combined straight off the shelf, and do NOT have a thick layer of oil on top.
Peanut butter might be alright once in a while in a PB&J sandwich but that is the end of its uses other than maybe spread on celery. Ruining ice cream, chocolate, candy or other deserts with it is just wrong.
You are otherwise of such sound judgement that I am a little worried about my world view.
I love peanut butter......but would never put it on celery.
Hope that makes you feel better.
Those look good.
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