Peanut Butter Fudge Recipe With Picture

Peanut Butter Fudge is a simple enough recipe; just a mixing together of melted butter, melted peanut butter, vanilla, and confectioners' (powdered or icing) sugar. It belongs in the "no-cook" fudge category which Andrew F. Smith in his book "The Oxford Companion to American Food & Drink" tells us was developed in the 1950s. This type of fudge is much faster and simpler to make than the old fashioned fudge which is made from a mixture of sugar, butter, and cream that is cooked to the soft ball stage, cooled, and then beaten until creamy.

But don't think that just because "no-cook" fudge is easy to prepare that flavor is sacrificed. Peanut Butter Fudge has a nice peanut taste with a creamy smooth texture that literally melts in your mouth. To prepare the fudge all you need to do is melt the butter and peanut butter and then stir in the vanilla and powdered (confectioners or icing) sugar. That is it. You can even use the microwave to melt the butter and peanut butter. Once made it can stored in an airtight container in the refrigerator for up to a week.

So what is peanut butter? Peanut butter is a smooth paste made from roasted peanuts. The peanuts are ground, and then salt, a sweetener, and a stabilizer (to keep the oil from separating) are added. Peanut butter that is labeled "Old-Fashioned" or "Natural" does not contain a stabilizer which means the peanut butter will separate and you will have to stir the peanut butter before using. For this recipe I have used a peanut butter with the added salt, sweetener, and stabilizer.

Peanut Butter Fudge: Line the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with aluminum foil or wax paper. Butter the foil or wax paper.

Place the peanut butter, butter, and salt in a large microwaveable bowl and cook in the microwave for two minutes on high. Stir and continue to microwave (if needed) until the ingredients are completely melted. Stir in the vanilla extract and confectioners (powdered or icing) sugar. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or spoon. Cover and place in the refrigerator until cool.

To serve, cut into 1 inch (2.5 cm) pieces. Can be stored in the refrigerator for up to one week.

Makes about 64 - inch (2.5 cm) pieces of fudge.

Source:

www.foodnetwork.com (Alton Brown)

Peanut Butter Fudge:

1 cup (250 grams) smooth peanut butter

1 cup (228 grams) unsalted butter

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1 pound (454 grams) confectioners' (powdered or icing) sugar

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