Tuesday, December 7, 2010
Peanut Butter Fudge
Someone at work recently shared peanut butter fudge with me. Perhaps it was because I ate it at the end of a STRESSFUL day, but with that melt-in-your-mouth magic that peanut butter fudge does, it was like all my troubles went away. Which of course meant I needed to go straight home after work and make some!
I searched through my bookmarked dessert recipes, only to discover that within the 199 recipes, not a single one was for peanut butter fudge. Whaaaa-?! After some quick Googling, one of the first recipes that popped up was Alton Brown’s. Immediately, I knew I could trust that recipe.
Holy-Cow. Y’all, I’m not super great at math, but if you were do some kind of equation for effort vs taste, this thing would score off the charts. It literally, does NOT get any easier that this. You know me, I’m not one for shortcuts, or taking the easy way out of making desserts. But listen, you can make this in 5 minutes. FIVE MINUTES! The only hard part about this is NOT EATING ALL OF IT.
Want more fudge? Try this Candy Cane Fudge or Pumpkin Pie Fudge!
Peanut Butter Fudge
Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
approx 1 pound powdered sugar (you may not need the full pound)Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar (THE MOST IMPORTANT THING IS TO ONLY ADD AS MUCH POWDERED SUGAR AS YOU NEED! If it begins to look too thick, STOP!) to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
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