Last week was technically week 3, but I missed it. So, this week will be both week #3 and week #4. I am a sucker for quick and easy fudge of any kind and this is super simple. If you've ever made your own peanut butter cups before, this is just like the filling - rich, moist, smooth and delicious.
Let me prepare you for the ingredients. They contain a lot of butter. A LOT of butter. Hence, the smooth, creamy, rich flavor of the fudge. I only serve this at the Holidays. :-)
Let me prepare you for the ingredients. They contain a lot of butter. A LOT of butter. Hence, the smooth, creamy, rich flavor of the fudge. I only serve this at the Holidays. :-)
Quick & Easy Peanut Butter Fudge Makes 1 - 8 or 9" pan
1 1/4 cups unsalted butter
1 1/4 cups creamy peanut butter
pinch of salt
1 teaspoon vanilla extract
4 - 4 1/2 cups sifted powdered {confectioner's} sugar
Prepare an 8 or 9-inch pan by either lightly buttering it or lining it with lightly buttered parchment paper. Set aside.
In a large pan over medium heat, melt the butter and peanut butter stirring frequently. Bring to a boil. As soon as it begins boiling, remove it from the heat and add the salt and vanilla. Stir. Stir in 4 cups of the powdered sugar. If it's not too stiff, stir in the remaining 1/2 cup.
Pour into the prepared pan and allow to set for at least 2 hours before cutting. Store either at room temperature or in the refrigerator in a sealed container for up to 1 week. For longer storage, store in the freezer {for 4-6 months}.
1 1/4 cups unsalted butter
1 1/4 cups creamy peanut butter
pinch of salt
1 teaspoon vanilla extract
4 - 4 1/2 cups sifted powdered {confectioner's} sugar
Prepare an 8 or 9-inch pan by either lightly buttering it or lining it with lightly buttered parchment paper. Set aside.
In a large pan over medium heat, melt the butter and peanut butter stirring frequently. Bring to a boil. As soon as it begins boiling, remove it from the heat and add the salt and vanilla. Stir. Stir in 4 cups of the powdered sugar. If it's not too stiff, stir in the remaining 1/2 cup.
Pour into the prepared pan and allow to set for at least 2 hours before cutting. Store either at room temperature or in the refrigerator in a sealed container for up to 1 week. For longer storage, store in the freezer {for 4-6 months}.
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