I am very picky about fudge. I want it to be creamy, but hold its shape well, I want the ingredients fresh, real, and meltingly delicious.
I prefer homemade to commercial fudge, anytime.
We came a cross a recipe that has the magic ingredient of turning out well every time. Some people don’t care for fudge that isn’t chocolate, but this peanut butter variety has a chocolate topcoat that provides just enough to make it extra delicious.
Easy Peanut Butter Fudge
- 1 1/2 sticks margarine or butter
- 2 cups confectioner sugar
- 3/4 cup peanut butter
- 1/2 teaspoon vanilla
- Pinch of salt
- 3/4 cup chocolate chips
- Melt margarine in a double boiler.
- Pour over confectioner sugar, peanut butter, vanilla, and salt in a bowl.
- Mix well. Pour into pan.
- Melt chocolate chips in a double boiler until there are no lumps and spread over fudge.
- Refrigerate until hard (about 45 minutes).
- Tip: Do not let the chocolate get too hard or it will crack when you cut it. Score it when halfway hardened.
Double boilers are a must when melting chocolate.
The double boiler keeps delicate ingredients from burning. For chocolate this is imperative, since even a hint of burning ruins the texture and flavor of chocolate.
Berard 22574 French Olive-Wood Handcrafted Cook’s Spoon, 12 Inch
I have olive wood cooking spoons and they are the best! Makes cooking a real pleasure. I started using them about seven years ago. The wood is finely grained and smooth, a wonderful contrast to many of the wooden spoons I was used to, previously. They would get rough and their texture would hold onto the cooking ingredients instead of slipping off.
For stirring the fudge, this type of utensil works like a dream.