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    Easy Peanut Butter Fudge - Brown Eyed Baker

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    regina.rms

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    © All Rights Reserved
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    Easy Peanut Butter Fudge - Brown Eyed Baker

    Uploaded by

    regina.rms
    2 views8 pages

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    Copyright:

    © All Rights Reserved
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    2 views8 pages

    Easy Peanut Butter Fudge - Brown Eyed Baker

    Uploaded by

    regina.rms

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    Easy Peanut Butter Fudge

    https://www.browneyedba
    ker.com/peanut-butter-
    f
    Our family doesn’t have a solid fudge tradition; it will show up on
    cookie trays occasionally, but I don’t have memories of my mom
    or grandma standing over pots of fudge and stirring, stirring,
    stirring until it was just right. So I’ve forged my own fudge path,
    and about 10 years ago, I – a massive peanut butter fanatic –
    realized that my repertoire was missing peanut butter fudge. I
    quickly set about righting that wrong.

    I love peanut butter fudge because it is infinitely easier than


    chocolate fudge and, well, it’s peanut butter fudge. What’s not to
    love? No candy thermometers or intensive stirring required. All
    you need is butter, peanut butter, a pinch of salt, vanilla,
    powdered sugar and about 10 minutes. It is so easy, super
    forgiving, and makes the BEST fudge!

    How to Make Easy Peanut Butter Fudge

    This recipe is seriously SIMPLE, and don’t we all need a little


    something simple on our baking to-do list this season? In a word,
    YES. Let’s get to it!

    First, you’re going to combine butter and peanut butter in a


    saucepan and bring to a boil. As soon as it hits that point,
    remove from the heat and stir in the salt, vanilla extract, and
    powdered sugar.
    Spread it into an 8-inch square pan
    (https://rstyle.me/n/dc3ehncaugx), cover with plastic wrap and
    refrigerate until it has set up, which only takes about an hour.

    That’s it! Can you believe it? Seriously the easiest, most failsafe,
    DELICIOUS fudge on the planet.
    Recipe Notes
    I think the best part about this fudge might be that it tastes just
    like the inside of buckeyes
    (https://www.browneyedbaker.com/2007/12/18/christmas-
    baking-buckeyes/) (another holiday staple!), except the fudge
    involves less steps and also less time. But no chocolate, so I
    guess it evens out!

    If you need a peanut butter fudge recipe that does not require
    milk, that can be made in just 10 minutes and with ingredients
    you likely already have at home, look no further. This fudge takes
    little effort and will be a huge hit on all of those gorgeous cookie
    trays you’re going to build in a few weeks!
    Ingredients

    1¼ cups (283.75 g) unsalted butter

    1¼ cups (338 g) creamy peanut butter

    Pinch salt

    1½ teaspoons (1.5 teaspoons) vanilla extract

    4½ cups (510 g) powdered sugar, sifted

    Instructions

    Butter an 8-inch non-stick baking dish (or line with buttered


    parchment paper) and set aside.

    In a medium saucepan over medium heat, heat the butter and


    peanut butter until the mixture comes to a boil. Remove from
    the heat.

    Add the salt and vanilla extract, then stir in the powdered
    sugar until smooth and no lumps remain.

    Pour the fudge mixture into the prepared pan and smooth the
    top. Press a piece of plastic wrap directly on the fudge and
    refrigerate until set, at least 1 hour. Cut into squares and
    serve. Fudge can be stored at cool room temperature in an
    airtight container for up to 1 week, or in the refrigerator for
    up to 1 month.

    Notes

    Calories: 94kcal, Carbohydrates: 9g, Protein: 1g, Fat: 6g, Saturated Fat: 2g,
    Cholesterol: 9mg, Sodium: 23mg, Potassium: 33mg, Sugar: 8g, Vitamin A:
    110IU, Calcium: 3mg, Iron: 0.1mg
    Did you make this recipe?

    Leave a review (https://www.browneyedbaker.com/peanut-


    butter-fudge-recipe/#respond) below, then snap a picture and tag
    @thebrowneyedbaker
    (http://www.instagram.com/browneyedbaker) on Instagram so I
    can see it!

    Author: Michelle (https://www.browneyedbaker.com/about/)


    Course: Dessert
    Cuisine: American
    (Recipe adapted from Joy of Cooking
    (https://rstyle.me/n/dc3cpgcaugx))

    Update Notes: This recipe was originally published in December


    2010. Updated in December 2018 with new photos and updated
    recipe tips.

    [photos by Whitney Wright (http://www.saltandbaker.com/)]

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