Fudge Recipe?

[Imoutgoodbye]

So, I've successfully made a few batches of cookies today, some home made bread, an apple pie from scratch (yes, cut my own apples and everything). This is how I've started dealing with my panic attacks, spending time making dishes in the kitchen.

There is one thing I seem to have some difficulty making and I'm thinking it's been bad recipes. Peanut Butter Fudge. The first two I tried never hardened. The last one I ruined a pan with because it did harden, but it was more like caramel and would not come out of the pan easily, stuck to the knife...not edible...was also the first recipe I used that called for marshmallow creme.

Anyone have a proven recipe?

[Insepiddeception]

I will ask the missus to log onto her forum name and post one. She handles ALL the cooking in the house, as I am unsafe in the kitchen.

[Dead Voodoo Doll]

Fudge is difficult. More butter is better but too much and it will not thicken at all.

[Insepiddeception]

Too lazy to log out of his and into mine.

This always works for me, and is really good.

1 cup creamy peanut butter

1 cup (2 sticks) unsalted butter

1 teaspoon vanilla extract

1/4 teaspoon salt

4 cups sifted confectioners' sugar

Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.

Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners' sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.

Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.

Store fudge in an airtight container in the refrigerator for up to 1 week.

Hope this helps!

[Imoutgoodbye]

Thanks. I'll give it a try tomorrow.

[Imoutgoodbye]

The fudge turned out perfectly. Thank you both so much. :danceparty:

[Insepiddeception]

Quite welcome. I blame her kitchen expertise on my spare tire i have picked up this year.