Peanut Butter Fudge

I love peanut butter – in sandwiches, ice cream, cookies and, yes, even fudge. This version starts from Donald Link’s recipe in his Real Cajun cookbook but uses less sugar.

I also use crunchy peanut butter (versus using creamy and adding peanuts to the top). By using crunchy (Skippy Super Chunk Extra Crunchy), you end up with lots of peanuts throughout.

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Peanut Butter Fudge


4 tablespoons butter
1 teaspoon vanilla extract
2 cups brown sugar, packed
1/2 cup milk (or heavy cream)
1 cup peanut butter, I prefer crunchy
1 cup confectioners sugar
1/2 cups peanuts, toasted and chopped (optional if using crunchy peanut butter)

Melt the butter in a medium saucepan over medium heat. Add in the vanilla extract. After the butter melts, stir in the brown sugar and milk. Bring to a boil and cook for 2 minutes, stirring constantly. Stir in the peanut butter and mix until smooth. Remove from heat and cool slightly.

Using a mixer, add in the confections sugar and beat for 2 minutes or until smooth. Pour mixture into an 8 inch square baking dish that has been covered with parchment or wax paper. Top with peanuts, if using. Let cool completely before cutting fudge into squares.

 

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