Fudge can sometimes feel like a time consuming creation for a morsel of sweetness, yet this recipe takes 10 minutes of solid work and a few hours of chilling before slicing and nibbling to contentment.
If you love peanut butter then this recipes allows it to shine completely.
Peanut butter is an American obsession, and every recipe that involves peanut butter I think should be considered an American recipe.
If you’ve never stepped foot in the land that is currently closed then you won’t have seen the peanut butter cereal in Target or Walmart.
Or the peanut butter cups next to the peanut butter M&Ms in the checkout for last minute temptation fixes.
How about peanut butter ice cream in the frozen section?
Yes, a visit to the supermarket involves several sights to haunt a person suffering from a peanut allergy.
I’ve had a love/hate relationship with the spread, until I fell in love with peanut butter cups and haven’t turned back since.
Recently I met someone with a love greater for peanut butter then anyone I’ve ever met before. I made this for her, as her attempt to locate peanut butter ice cream in a supermarket chain around the city had thus far failed and this was a simple way to make her woes abandon for a short time.
Peanut Butter Fudge
From Donna Hay Magazine Apr/May 2013
150g butter, cubed
1/3 cup pouring cream
1 1/2 cups smooth peanut butter
1 teaspoon vanilla extract
2 1/2 cups confectioners/icing sugar
Grease a square baking tin with greaseproof paper and set aside.
Place the butter, cream, vanilla extract and peanut butter into a saucepan on medium heat, stirring to melt and ensure it doesn’t burn.
Sift the confectioner’s sugar into a medium large bowl.
Once the peanut butter mixture is well combined and smooth pour into the confectioner’s sugar and mix as quickly as possible until it is well combined.
Turn out onto the prepared baking tin and smooth out with the back of a spoon or a separate sheet of baking paper until it is even.
Refrigerate for a minimum of 2 hours until set.
Cut into cubes and keep covered and refrigerated.
Allow to come to room temperature before serving.