The Easiest, Creamiest Fudge Ever. Ever!

Fudge can be a tricky thing.  Some times, it turns out perfect.  Other times, it can turn out a dry heap of crumbs or a big glob of goop.  It takes precise temperatures, timing, ingredients…it can be a tricky thing.

I came across this “Easy Peanut Butter Fudge” recipe and it truly does live up to it’s name.  It’s truly a simple recipe.  Not only that, it’s the up there with the best fudge I’ve ever eaten.

I followed the tips other bakers had left in the recipe comments regarding the amounts of sugars and peanut butter.  The end result was the creamiest fudge I’ve ever had the pleasure of biting into.  This recipe’s a winner, that’s for sure.

Easiest, Creamiest Peanut Butter Fudge (30 squares)

• 1/2 cup butter
• 2 cup brown sugar
• 1/2 cup milk
• 1 cup peanut butter
• 1 tsp. vanilla extract
• 3 cups confectioner’s sugar

Melt butter in saucepan over medium heat.  Add brown sugar and milk and boil for 2 minutes (make sure it comes to a hard boil before starting to time).  Remove from heat and mix in peanut butter and vanilla.  Pour sugar/peanut butter mixture over the confectioner’s sugar and beat on high until smooth.  Pour mixture into 8×8 pan and let chill in refrigerator until set.  Cut into squares and dig in.

I found it helpful to refrigerate it for about an hour, cut it into squares, separate while cool, and then let sit at room temperature until the edges set.  Being that it’s so smooth on the inside, the edges need to be set enough to be able to pack. 

Enjoy!

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Tagged as: 12 Weeks of Christmas Cookies, Christmas baking, Creamiest Peanut Butter Fudge, Easiest