The Kitchen

Creamy Peanut Butter Fudge

Growing up my Grandma Sammie always made peanut butter fudge during the holidays. I remember sitting on her kitchen counter watching her work on the fudge while we worked on other treats, she would give us tasks to measure mix and pour always making us feel like we were the best helpers and that she couldn’t do it witout us! I truly miss her so much especially this time of year. But I made sure to prepare a batch of creamy peanut butter fudge in her honor. Just the smell of it brought back so many great memories.

Fudge was developed in the United states more than 100 years ago. It’s origins are disputed but a popular story states that the orginal recipe came from a bad batch or “fudged” batch or caramel in the late 1800’s. Many subsequent flavors have come about since then! Here in Michigan fudge shops are found in many of our major tourest destinations. It can be quick and easy to make for all of your special occasions. Here is my recipe for creamy peanut butter fudge! Enjoy!

1 c. Softened butter

1 c. Creamy peanut butter

1 tsp vanilla extract

1/4 tsp. Salt

1lb. Or approximately 3c. Powdered sugar

Line an 8×8 glass pan with foil set aside.

In a medium sauce pan melt the butter and peanut butter together over med-high heat stirring constantly. Remove from heat and Add the vanilla and salt till well combined. Add sugar a little at time it will thicken quickly when it is easily pulling away from the sides of the pan it’s ready to pour into your pan. Smooth out the surface with a spatula and refrigerate for 1-2 hours before cutting into squares. Enjoy!

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