Traditionally, fudge is made by boiling sugar and flavorings to a specific temperature, then cooling it, and finally beating it for just the right amount of time. It’s not hard to do, but if the conditions are not just right, the texture of the finished fudge can be too soft, too hard or even unpleasantly grainy. This peanut butter fudge may not be traditional, but it’s much simpler to make properly and results in the creamiest confection imaginable. For a delicious textural contrast, don’t skip the toppings!
- Serves: 25 persons
- 2cups/246 grams confectioners’ sugar, sifted
- 12tablespoons/170 grams salted butter
- ½cup/110 grams dark brown sugar
- 1(16-ounce) jar conventional creamy peanut butter (such as Skippy)
- 1 ½teaspoons vanilla extract
- Roasted, salted peanuts, roughly chopped, and mini chocolate chips, for topping
Step 1Line an 8-inch square baking pan with parchment paper with a 2-inch overhang on two sides. In a large bowl, set the confectioners’ sugar.
Step 2In a medium pot, melt the butter over medium heat. Add the brown sugar and bring the mixture to a simmer, stirring until the sugar is melted. Remove from the heat and stir in the peanut butter until melted and smooth.
Step 3Add the peanut butter mixture and the vanilla to the confectioner’s sugar and, using a hand mixer, beat on low just until combined. Do not overmix.
Step 4Transfer the mixture to the prepared pan and spread into an even layer and smooth the top with a spatula or a spoon. Let cool briefly, and top with the peanuts and chocolate chips, pressing in slightly so they stick. Chill until firm, about 1 1/2 hours.
Step 5To serve, lift the block out using the parchment and cut into small squares. Store well-wrapped at cool room temperature (for slightly softer fudge) or in the fridge (for slightly firmer fudge), up to 1 week.