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.
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.