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My review
Grandma's Creamy Peanut Butter Fudge
2 made it |
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Chef John
"This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue."
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Ingredients
1 h 20 m servings 95Original recipe yields 64 servings (64 small cubes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift sugar through a fine-mesh strainer into a large bowl.
- Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
- Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
- Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.
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Footnotes
- Chef's Notes:
- This technique will work with other nut butters, smooth or chunky, like almond or cashew.
- Use 1/4 teaspoon fine salt instead of kosher if desired.