Peanut Butter Fudge

"Holy crack-filled fudge!" This is one of the responses I got to this recipe, which is by far an awesome compliment (because the fudge does not in fact have crack in it). I've been looking for a peanut butter fudge recipe for a while and I'm glad to have finally found one just about as easy as my Mom's Perfect Fudge recipe. Now I have both chocolate and peanut butter in my fudge arsenal, which is definitely a good arsenal to keep full. I might have kept some of this peanut butter fudge back just for me so I could enjoy it's smooth creamy texture and big peanut butter flavor.

Thrilled as I was to find this recipe, I was shocked at how much the original recipe made. So I cut it in half and after tasting it couldn't believe what a silly mistake that was. Posted to food.com but jo_mama, this simple recipe is easy to follow and the results are perfect. Whip this up as a last minute treat this weekend for an extra gift or pot luck dessert. This stuff is seriously addicted so you might want to increase the recipe back to the original proportions if you have a lot of people to share with. Since I used this to supplement the cookies tins, it turned out to be plenty, but you could easily make gift boxes of just this peanut butter fudge for your peanut butter loving neighbor, hair dresser, mailman, or whoever you want to give a sweet little gift.

Peanut Butter Fudge

Ingredients

1 cup peanut butter
1 cup salted butter
1 pound powdered sugar
1 Tablespoon vanilla extract

Place peanut butter and butter in a microwave safe bowl. Loosely cover to prevent splatters but still allow steam to escape. Microwave on high for 2 minutes then stir.

Return to microwave for another minute on high. Repeat as necessary in 20-30 second increments until butter is melted and peanut butter is liquid smooth. Stir to combine.

Add vanilla extract and stir to combine. Gradually add powdered sugar and stir until incorporated and the mixture is evenly combined, about 2-3 minutes by hand.

Transfer mixture to a 8 x 8 inch pan lightly greased and lined with waxed paper. Smooth to an even layer, smoothing the top with the back of a spatula or a piece of waxed paper.

Refrigerate until cool and set, about an hour. Using the waxed paper as handles, lift fudge from pan and invert on a cutting mat, peeling away the waxed paper.

Cut into 1 inch pieces and serve or pack in an airtight container.

Makes 64 pieces.

Happy Baking,
The Cookie Princess

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