It is not so easy to find out about this old fashioned peanut butter fudge. The soft, creamy version that I always look for whenever I’m down. There is nothing quite like the old-fashioned batch of peanut butter fudge, particularly when your grandmother makes it for you. When I say the Peanut Butter Fudge is one of the best fudge I’ve ever tasted I’m not exaggerating. This fudge is a perfect gift, a wonderful way to impress a person only a few minutes. I can’t imagine a person who loves peanut butter but is not happy and excited when they receive it. Its rich flavour and creamy texture is something you would want to dive in any minute.
Ingredients:
1 pound powdered sugar
1 1/4 cups unsalted butter
1 1/2 cups creamy peanut butter
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
Directions:
In a large bowl, sift the sugar through a fine-mesh strainer.
Over a medium heat saucepan, combine the butter and peanut butter. Whisk together to cook for 3 to 5 minutes or until bubbles appear on the edges.
Mix it with the extract of salt and vanilla, then add powdered sugar. Use a spatula to mix smoothly.
Spread the mixture over a plastic wrap of 8×8-inch. Wrap completely and cool for 1 to 3 hours until firm enough to cut.
Unwrap and cut into little cubes. If necessary, allow it to warm up before cutting.
As I have already said, it’s perfect to cut it when it’s already cool enough to get a clean piece. If you leave it in the refrigerator ice-cold, it tends to fragment. The good news is that the peanut butter fudge is delicious, which is why the problem is not tragic when it happens because you can still eat it. And yes, this method works with some other nut butter, like almonds or cassava just if someone is allergic around you, but I hope that you’ll try this peanut-butter fudge soon, regardless of what you use.
Ingredients
- 1 pound powdered sugar
- 1 1/4 cups unsalted butter
- 1 1/2 cups creamy peanut butter
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
Instructions
In a large bowl, sift the sugar through a fine-mesh strainer.
Over a medium heat saucepan, combine the butter and peanut butter. Whisk together to cook for 3 to 5 minutes or until bubbles appear on the edges.
Mix it with the extract of salt and vanilla, then add powdered sugar. Use a spatula to mix smoothly.
Spread the mixture over a plastic wrap of 8x8-inch. Wrap completely and cool for 1 to 3 hours until firm enough to cut.
Unwrap and cut into little cubes. If necessary, allow it to warm up before cutting.
As I have already said, it's perfect to cut it when it's already cool enough to get a clean piece. If you leave it in the refrigerator ice-cold, it tends to fragment. The good news is that the peanut butter fudge is delicious, which is why the problem is not tragic when it happens because you can still eat it. And yes, this method works with some other nut butter, like almonds or cassava just if someone is allergic around you, but I hope that you'll try this peanut-butter fudge soon, regardless of what you use.
