6 Weeks of Fudge - Week #3: Quick and Easy Peanut Butter Fudge

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.  :-)
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}.

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