This dessert makes a great addition to treating cans as well as peanut butter balls, the Nutella Rocky Road Fudge, and Christmas crack shorts for the holiday season.
When I was growing up, peanut butter was one of my greatest indulgences. She worked in a grocery store throughout most of high school and there was a local company selling their sweets there and the peanut butter candy was to die for.
Other than that, I’ve never been a fan of fudge, you’ll never see me bring a fudge bar and I hate it when the fudge is crumbly.
But this peanut butter dessert recipe is creamy, peanut butter, perfect. It’s tender, delicious, and just melts in your mouth!
Why do I like this recipe!
Unlike many fudge recipes, this one uses half and half instead of regular milk. This helps add the rich flavor and creamy texture that I love so much about this peanut butter candy!
I also use powdered sugar in place of granulated sugar because you get a smoother dessert.
You don’t need any fancy equipment (other than a hand blender) to make this delicious fudge recipe, it’s a really easy recipe and no dessert thermometer is required!
Probably all of the ingredients in this recipe are already in the refrigerator or pantry!
* Ingredients :
° Half a cup of unsalted butter
° 2 cups light brown sugar
° 5 1/2 ounces
° 1 cup creamy peanut butter
° 2 teaspoons of vanilla extract
° 3 cups powdered sugar
Line an 8-by-8-inch baking tray with parchment paper and set aside.
Add powdered sugar to a large mixing bowl and set aside.
In a medium saucepan over medium heat, melt the butter. Then add brown sugar and milk and bring to a boil. Once boiled, leave it untouched for 1 minute and 45 seconds.
Remove from heat, then add peanut butter and vanilla extract until smooth and creamy.
Pour the hot peanut butter mixture into a bowl of powdered sugar, then beat with an electric mixture until completely smooth. Pour into the prepared pan and leave until it cools completely and set.