This is a quick and easy Peanut Butter Fudge that will disappear quicker than you can make it! Who says making fresh, homemade fudge has to be an all day affair?
And hey! No one has to know how easy this was to make! This is delicious fudge! Let them think you slaved away in a hot kitchen to serve them delicious treats. It will be our little secret!
1) Grease an 8 inch glass pan with butter. Take a large sheet of parchment and grease it with buter before setting it into the glass pan. It's important to grease the pan AND the parchment so the block of fudge will pop out easily! Set aside.
2) Sift the powdered sugar into a large mixing bowl. Make certain there are NO lumps in the sugar!! Set aside.
3) In a 2 quart stainless steel saucepan, melt the butter over medium-low heat.
4) Stir in brown sugar and cream until well blended.
5) Bring to a boil WITHOUT stirring.
6) Once it begins to boil, set a timer for EXACTLY 2 minutes. DO NOT STIR!!
7) When the timer goes off, immediately remove from heat.
8) Stir in peanut butter. Once the peanut butter is mostly melted and blended, add in the vanilla and stir until smooth and fully combined.
9) Pour into the sifted powdered sugar.
10) With a hand mixer, Beat the mixture until smooth.
11) Pour/spoon the mixture into the prepared 8 in pan.
12) Fold the excess edges of the buttered parchment over the top and lightly press down on the top of the fudge. Keep it folded in place and put the fudge in the fridge. Allow it to set up in the fridge for at least one hour.
13) While the main event is setting, feel free to lick all utensils and scrape the pan. Hey, Cook's privilege! :D
14) After the fudge has set, use a pastry scrape to make straight cuts and cut the fudge into squares.
15) Store in an airtight container. In theory, it should last about 5 days properly stored. But don't be surprised if this fudge disappears before the end of the evening!
NOTE: If you find that you have "pebbles" once you beat the peanut mixture with the confectioners sugar, then you ignored my directions and stirred while it was boiling and/or you boil it for too long or too hard.
But all is not lost! Simply press into pan FIRMLY until it looks recombined. It won't be as creamy as it should be, but it will still be delicious!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 299 (54%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 18mg||6 %|
|Sodium 131.3mg||5 %|
|Potassium 49.1mg||1 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 45.6g|
|Protein 16.3g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 557
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