Friday, December 21, 2012

Peanut Butter Fudge

Since my butterscotch fudge didn't turn out as planned, I decided to try one more fudge recipe this holiday season: peanut butter fudge . . . and it was a success!

1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup peanut butter chips
1 cup peanut butter
3 tablespoons unsalted butter, room temperature and cup into little blocks

Line the bottom and sides of an 8x8 pan with parchment paper.

Combine the sweetened condensed milk, vanilla, peanut butter chips, peanut butter, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Pour the fudge into the prepared dish and smooth the top with a spatula. Refrigerate for 5 hours or until the fudge is firm.

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator.



2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Spiced Cranberry Juice

Check out last year's baking list!

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