Monday, December 26, 2011

Peanut Butter Fudge




Did you have a merry weekend? I sure hope so. I just love Christmas, and the day after is usually such a let-down. All that hype, all the decorations, that glorious music, the preparation, all the wonderful good tidings.... gone---for another 365 days--- but then I console myself in the fact that if 2012 evaporates into thin air is fast as 2011 did, then we'll be right back at this spot talking about Christmas in no time.

One of our neighbor gifts distributed this year was peanut butter fudge. It has got to be one of my favorite little treat recipes because the output is so much greater than the input. You spend a wimpy 5 minutes tops making it the mixture, and believe me, it's so easy a first grader could do it, BUT then the results are magnificent and last for days. Well, hours if it's not going to anyone else, that is.

If you are the one required to bring dessert to your next party between now and Jan 1, I'm telling ya, this recipe would be a really good candidate....

..just be sure to not over-add the powdered sugar- it will result in a crumblier fudge as my picture kinda depicts (not the worse thing in the world, but eh..).


Peanut Butter Fudge

8 oz. unsalted butter, plus more for greasing pan

1 cup creamy peanut butter

1 tsp. vanilla extract

16 oz. confectioners' sugar

Line an 8 x 8-inch baking dish with parchment paper. Lightly grease with butter. Combine the butter and peanut butter in a microwave safe bowl and cover with plastic wrap. Microwave on full power for 2 minutes. Remove from the microwave, stir, and microwave on full power for 2 minutes more- watch out and be careful as the mixture SHOULD be boiling hot.

Carefully remove the bowl from the microwave. Add the vanilla and confectioners’ sugar to the bowl. Stir with a wooden spoon or spatula until evenly combined. The mixture will become difficult to stir and lose its sheen.

Transfer the mixture to the prepared pan and spread into an even layer. Place an additional piece of parchment directly on the surface of the fudge. Refrigerate until cool, at least 2 hours. Use a large knife to cut into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.



2 comments:

Madeline & Peter said...

Katie, I love your blog! You have wonderful voice in your writing and honestly how could I disagree with a foodie who loves dark chocolate and goat cheese (two of my fav things too!) we need to cook together soon! Can't wait to be amused by more of your cooking and writing on your awesome blog!

Danielle Dallas said...

ahhhhh, this sounds divine! I shall try it after I have finished making and eating the peanut butter cups that are a Christmas tradition in Scott's family. A month or so late, but better late than never, right? How could we turn this fudge into a Valentine's day treat? Heart shaped mold?