These peanut butter fudge will make you crave for a second bite!
Holiday season is approaching and so is the year end. Mostly our vacations are planned during this time as the workload usually tends to reduce. But before going for vacation I have to finish a huge chunk of work! So you can imagine how hectic my current schedule is! I have so many plans to materialize but have no clue how it is going to happen. I want to make different types of Christmas cookies and cakes for the whole family; but only God knows if it would ever happen as I am hardly left with any time after the office.
But still I hope I will do it no matter what! Even if I have to sacrifice couple of night’s sleep for that, I won’t hesitate! Once the vacation starts, I will have ample time to catch up with my due naps! What’s say?
There was too much of peanuts sitting in my cupboard and I was wondering what to do with them. I don’t like peanuts as it is, but my better half does. So I decided to make peanut butter with the nuts so that we both can savor them. Making peanut butter at home is super easy which I will share in a different post. After I made the peanut butter, I thought it would be the perfect season to make some sweet out of it and that’s how this fudge came into its existence. This fudge is very rich and has a melt-in-the-mouth texture.
I adapted the recipe from joy of baking but then decorated it with some choco-chips which was resting in my freezer for long.
Peanut Butter Fudge
Prep time
Total time
Author: Priyanka
Cuisine: American
Serves: Makes a 9"x9" square fudge
Ingredients
- Smooth peanut butter – 1 cup (240 ml)
- Unsalted butter – 1 cup (230 grams), cut into pieces
- Salt – ¼ tsp (optional)
- Vanilla extract – 1 tsp
- Powdered or icing sugar – 4 cups (430 grams), sifted
Instructions
- Line the bottom and sides of an 8 or 9 inch (20 or 23 cm) square pan with aluminum foil or wax paper.
- Butter, or spray with a non-stick cooking spray, the foil or wax paper. Set aside.
- Place the peanut butter, butter and salt in a large heatproof bowl placed over a saucepan of simmering water and stir until the ingredients are completely melted.
- Then, using a spatula or wooden spoon, stir in the vanilla extract and powdered sugar.
- Spread the fudge into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
- Decorate with choco-chips on the top. Be as creative as you want to be!
- Cover and place in the refrigerator until firm (at least two hours).
- To serve, cut into 1 inch (2.5 cm) pieces. It can be stored in the refrigerator for up to one week.
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