Peanut Butter Fudge is a very dangerous recipe for three reasons: first, it's peanut butter; second, it's fudge; third, it takes about 10 minutes to make.
My intention for this recipe was as a backup for the Maple-Oatmeal Bar should it not have worked out. Otherwise it was originally planned as an “if there's time” (although with how quickly it comes together, there is always time) and was never solidified as part of my Christmas menu.
How much more do you need to know about this fudge? As I said, it's peanut butter, it's fudge and it tastes awesome, what more is there? It is not as sickeningly sweet as some, and it has the right amount of peanut butter for the average person (I classify the average person as those who have not eaten peanut butter directly out of the jar :)).
If you have the ingredients on hand I won't blame you if you left right now to make some. Just do me one favour? Point your monitor towards the TV so I have something to look at while you're gone (too creepy :)?)
Peanut Butter Fudge
As featured on Brown Eyed Baker4 1/2 cups sifted powdered sugar (518g)
1 1/4 cups unsalted butter (282g)
1 1/4 cups smooth peanut butter (not natural, 300g)
1 1/2 tsp vanilla
1/2 tsp salt
Line an 8” cake pan with parchment paper or foil.
In a medium saucepan on medium heat, add butter and peanut butter and allow mixture to come to a boil, remembering to stir periodically. Once boiling remove from heat.
Add vanilla and salt and stir until combined.
Add powdered sugar and continue to stir until mixture is smooth.
Pour mixture into prepared pan and line a sheet of plastic wrap overtop so that its in direct contact with the fudge.
Allow to set in fridge for at least 1 hour before slicing.