A fantastic cake this year, I went with something simpler, richer, and longer lasting – peanut butter fudge. This recipe, which is from Joy of Cooking via Brown-Eyed Baker, is super simple – it only takes ten minutes of stirring/measuring time, then you pop it in the fridge and it’s ready in an hour. That being said, it has two-and-a-half sticks of butter in it, so be careful. I’d give away as much of it as possible, after test-tasting all the crumbs and edge pieces, of course.
Peanut Butter Fudge
Yields 64 1-inch-square pieces.
- 2 1/2 sticks butter (10 oz.)
- 1 1/4 c. smooth peanut butter
- 1 1/2 tsp vanilla extract
- 4 1/2 c. powdered sugar, sifted
- Line an 8×8 inch baking pan with parchment paper. Set aside.
- Place butter and peanut butter in a medium saucepan and melt over medium heat, stirring occasionally. Bring to a gentle simmer, then remove from heat.
- Stir the vanilla extract and powdered sugar into the hot peanut butter mixture until smooth and lump-free. It will be quite thick. Pour into the prepared baking pan and smooth the top to make it even. Press a piece of plastic wrap directly onto the fudge, then refrigerate for at least 1 hour.
- Cut the chilled fudge into pieces and serve. Store at cool room temperature or in the fridge in an airtight container.
Dining and Cooking