Holiday Treats: Fudge

Peanut butter fudge is a traditional confection for me - my grandma made it every year and we loved it. But I was disappointed the last time I made peanut butter fudge - it just didn't have that creamy texture and peanut flavor so I decided to try again with a new recipe. This one was a hit! It is from Alton Brown and seriously was so easy! It will definitely make my yearly "to make" list.



PEANUT BUTTER FUDGE - Food Network, Alton Brown
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1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.

Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

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It also seemed time to try a new fudge recipe. While I like my old one, it makes a huge 9x13 and sometimes just doesn't come out as creamy as I would like. So, I read more fudge recipes than you can count and finally settled on one. It did not disappoint - it was very good and I plan to make another batch before the end of the year. I skipped the nuts and just kept the rich, chocolatey flavor all on it's own. I'm certain you could mix kinds of chocolate or change it to whatever suits your taste!



CHOCOLATE FUDGE - adapted slightly from allrecipes.com
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3 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/8 tsp. salt
1 1/2 tsp. vanilla extract

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat;  and vanilla.

Spread evenly into buttered aluminum-foil-lined 8- or 9-inch square pan. Chill 2 hours or until firm.

Lift fudge out of pan and place onto cutting board; peel off paper and cut into 1 inch squares. Store covered in the refrigerator.