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.

I invite you you try this recipe for peanut butter fudge and see if doesn’t draw raves from all your holiday guests, and from your family all through the year.
Step 8

Easy Peanut Butter Fudge

This smooth , golden peanut butter fudge is topped with melted chocolate, borrowing from your favorite chocolate-peanut butter candy. It's all the better because there is much more of the peanut butter flavor and the chocolate is extra rich. 
                                   

Ingredients

  • 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

Instructions

  • 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.

Notes

I like to use natural peanut butter that doesn't have any hydrogenated fats.
*Confectioners sugar is the same as "powdered sugar" or (as the English call it) "icing sugar".

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.

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