Peanut Butter and Jelly Fudge

Peanut butter and dollops of red-currant or Concord grape jelly flavor this fudge that kids will love to help make and eat. Use cookie cutters to create any shape you wish. If fudge is overcooked, even a little, it will be dry and crumbly; it's always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage.

2 Tbsp. butter, chilled
3 Tbsp. light corn syrup
1 cup granulated sugar
¾ cup light-brown sugar
¾ cup milk
1 pinch baking soda
½ tsp. sea salt
6 Tbsp. creamy peanut butter
1 tsp. pure vanilla extract
2 Tbsp. red currant, or Concord grape jelly

Lightly butter an 8”-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°F (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.

Makes 16-2” squares.