I never knew making fudge would be so simple. It’s about ten times easier than making caramels for the first time. I made both this holiday season, and the fudge was a success! (We’ll have another try at the caramels maybe around Valentine’s Day) The fudge is smooth and creamy and a nice homemade holiday gift.
(Update: The best part of making sweets is sharing them with others, in theory. The lazy part of me did not want to go outside in the cold, knocking on people’s doors and potentially freaking them out, but the old Mission Year part of me forced myself out the door. If not every day, it’s imperative that one present their neighbors with some good tidings at least at Christmas! One came to the door with his shirt off, but when it’s Christmas we let these indiscretions slide.)
I presented the fudge as gifts along with a card I made on Illustrator. The pastry boxes are from Hobby Lobby, and the circular “Merry Christmas” tags I made on Illustrator then punched out with my Fiskars 2″ circle punch. My adapted recipe is below. I opted not to microwave the items since I try not to use the microwave too often.
Next time I think I’ll make homemade pesto as a gift since it’s about a thousand times better for you than fudge, but still a nice homemade gift.
Peanut Butter Fudge Recipe
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 10 minutes
Yield: 64 1-inch pieces
- 1 cup unsalted butter, plus additional for greasing pan
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 16 ounces (1 lb or about 3 3/4 to 4 cups) powdered sugar, unsifted
Butter the bottom and sides of an 8- x 8-inch pan. Melt the 1 cup butter and peanut butter in a saucepan, stirring occasionally.
Carefully stir in the vanilla and confectioners’ sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice “dough” forms.
Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place a piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.
Be careful when measuring the powdered sugar. 16 ounces (or 1 lb) of powdered sugar is equal to 3 3/4 to 4 cups. Do not think in terms of liquid measurement where 16 ounces equals only 2 cups.