Saturday, November 22, 2014

Peanut Butter Fudge

Peanut Butter Fudge

20 Reese’s Peanut Butter Cup Miniatures, roughly chopped 
2 cups brown sugar 
2 and 1/2 cups sifted confectioners sugar (It’s really important that you sift!) 
1 and 1/4 cups creamy peanut butter 
1/2 cup butter 
1/2 cup milk (I used 1%) 
1 teaspoon vanilla extract 

DIRECTIONS Line an 8 x 8 pan with saran wrap so that it will be easy to lift the fudge out of the pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil, then cook for exactly 2 minutes, stirring frequently. Stir in peanut butter and mix to combine. Then add in vanilla extract. Transfer the mixture to the bowl of your mixer. Add in sifted confectioners sugar, one cup at a time, mixing between adding more. After you’ve added all of the confectioners sugar, mix well! The mixture is going to be really thick. Press the mixture into the prepared dish. Sprinkle chopped Reese’s Peanut Butter Cup Miniatures over the fudge and gently press them down. Chill in the refrigerator for about an hour, or until firm, then use the saran wrap as handles to lift the fudge out of the pan and cut into small squares. 

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