Friday, January 6, 2012

Peanut Butter Fudge {Foodie Friday}

This was my first attempt at fudge. It didn't turn out perfect and moist like fudge should be, but that's probably because I cooked it too long.  Growing up my mom made (and still does) some amazing chocolate fudge.
I don't have those kinds of skills yet, but practice makes perfect, right? I like this recipe because it does not require the use of a thermometer (I don't have a candy thermometer). This fudge had me coming back again and again for just 'one more piece.' I will definitely be making this again.

Peanut Butter Fudge

Yield: 64 1-inch pieces

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.
·         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.

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