Who knew that making Peanut Butter Fudge would be this easy and rewarding.
The best part about this recipe is there is no candy thermometer.
This fudge is like the inside of those eggs you get for Easter. It reminds me of the inside of a peanut butter cup only better.
It is fluffy and has great peanut butter taste. This will definitely go on my cookie tray not just for Christmas, but for all my celebrations.
It can also be made in advance and frozen or stored in the refrigerator until given as gifts or just eaten straight away. If you freeze it, thaw it in the refirgerator for a couple of days before you eat it.
Peanut Butter Fudge
Ingredients:
5 ounces unsalted butter
2/3 cup smooth peanut butter
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 1/4 cup confectioner sugar
Directions:
In a medium saucepan combine butter and peanut butter melt on medium and then bring to a boil on high. Remove from heat when boiling. Add in vanilla and salt. Stir in sugar until smooth. Put in a 9x9 pan that has been lined with parchment paper or foil. Allow to cool for 1/2 hour. Store in the refrigerator until ready to eat. Cut into 1/2 inch squares and enjoy.
Peace be with you,
Veronica
