I love the holidays. Mostly I love Christmas and Christmas time. I love the decorations, the music, the endless cookies/sweets. I am attending a cookie exchange on the 14th of December and I wasn’t sure what to make. I will have to bring more than 60 of the same cookie which is a little intimidating for me. I am use to making small batches of different things. Anyways getting back to this. Since I can’t make up my mind on what to make I decided to make 12 days of sweets and hopefully by the 14th I will have made a decision on what to make for the cookie exchange.
Now, my husband and daughter love peanut butter. I first saw this recipe three years ago via Alton Brown on the Food Network. It is so easy to make yet this is the first time I messed up so instead of cubes I ended up with balls.
recipe via Brown Eyed Baker
Peanut Butter Fudge
Yield: 64 pieces (1½ pounds)
Prep/Cook Time: 10 minutes | Set Time: About 1 hour
1¼ cups (10 ounces) unsalted butter
1¼ cups smooth peanut butter
Pinch of salt
1½ teaspoons vanilla extract
4½ cups powdered sugar, sifted
1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.
2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.
3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.
4. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.
Note: The only reason I think I ended up with balls was I accidently put the powder sugar all at once. If you do it little at a time you shouldn’t have a problem.
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