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Peanut Butter Fudge Recipe

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This recipe for Peanut Butter Fudge is from The Prefecting The Saints Of God Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
▢2 cups brown sugar, packed
▢¾ cup whole milk
▢½ cup butter
▢1 cup peanut butter
▢1 teaspoon vanilla extract
▢3 cups powdered sugar, sifted to break up clumps
Directions:
Directions:
Line an 8x8-inch pan with parchment paper or an aluminum foil sling for easy removal. If using aluminum foil, be sure to butter it so the fudge will come off easily.
Combine brown sugar, milk, and butter in a medium saucepan over medium-high heat. Cook while stirring frequently until the brown sugar and butter dissolve and the mixture comes to a boil.
Boil for 2 minutes, then remove from heat.
Stir the peanut butter and vanilla extract into the mixture until smooth and well combined.
Add the powdered sugar to a large bowl, then pour the hot peanut butter mixture over it.
Beat together with a hand mixer until combined and there are no lumps of powdered sugar remaining.
Transfer the fudge to the prepared pan, and let it set at room temperature for about 3 hours.
Allow it to cool completely before slicing it into squares.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
3hour 30 minutes
Personal Notes:
Personal Notes:
Storage: Store wrapped in cling film in an airtight container on the counter for up to 1 or in the fridge for up to 2 weeks.
Freezing: Wrap your cooled fudge in a layer of plastic wrap, then again in foil to keep the moisture in. It will keep for about 2 months in the freezer. Thaw in the fridge or on the counter before serving.

 

 

 

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