Easy Peanut Butter Fudge Recipe

Tweaked from Here

Makes About 36 Pieces

This recipe is pretty straight-forward. Melt the butter along with some ground nutmeg (it enhances the flavor of the peanut butter, so be sure not to leave this out), add the sugar, and milk, stir in the vanilla and peanut butter, mix with powdered sugar, and place in a pan to cool. I’ve tested the recipe with dark brown sugar and light muscovado sugar. You can use either.

The melted chocolate for the tops of each piece of fudge is optional, but it is a nice touch. There’s no need to go out and buy Maldon Sea Salt or Fleur de Sel for this recipe. Salty and sweet are the perfect thing in this rich fudge, but if you don’t have it, don’t worry about it. The fudge is just as good. If you have fine grain sea salt, a very small amount of that on top of each piece of fudge would work.

I recommend cutting the fudge into 36 pieces, feel free to make them even smaller. This fudge is sweet, and it’s rich- a little goes a long way.

Ingredients:

½ cup (1 stick) / 113g Unsalted Butter

⅛ teaspoon Ground nutmeg

1 pound / 453g Light Muscovado Sugar (can use soft dark brown sugar)

½ cup / 118 ml Milk

1 tablespoon Vanilla Extract

1 cup / 235g Extra Crunchy Peanut Butter

2 ⅓ cups (308g) Powdered sugar

⅓ cup / 75g / 2.65 ounces Dark Chocolate / semi-sweet chocolate chips (optional)

Maldon Sea Salt / Fleur de Sel, for sprinkling (optional, but recommended)

Preparation:

Over medium heat, melt the butter in a large saucepan along with the ground nutmeg.

With a wooden spoon, stir in the brown sugar and milk, removing any lumps, and bring to a boil for 2-3 Minutes without stirring.

Remove from the heat, and stir in the vanilla, then the peanut butter.

Put the powdered sugar in a large heatproof mixing bowl. Then, pour the hot peanut butter and sugar mixture on top of the powdered sugar, and beat with a wooden spoon until smooth.

Pour into an 8-inch (20 cm) square baking pan, cover the top with parchment, and press down to smooth out the top (I use another 8-inch pan to do this) set aside to cool slightly (10 minutes should do), then place in the fridge to cool completely.

Turn the fudge out of the tin onto the parchment, cut into 36 squares (or smaller, if you prefer)

Melt the chocolate, and add a thin layer to top of each piece of fudge. Allow the chocolate to set, and sprinkle each piece of fudge with a few grains of flaky sea salt.

Store in an airtight container.

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