· I made up half this recipe as I had a jar of peanut butter that was up in Feb 2015 - very moreish
1 cup (250g) creamy peanut butter*
· 1 cup (2 sticks or 230g) unsalted
butter
· 1 teaspoon vanilla extract
· 4 cups (460g) sifted confectioners'
sugar*
Line an 8-inch or 9-inch square
baking pan with aluminum foil, leaving an overhang on the sides to lift the
finished fudge out.
Melt the peanut butter and butter
together in a large bowl. I prefer to slice the butter to make melting easier.
Stop the microwave and stir the mixture every minute until completely melted
and smooth. Remove from the microwave and stir in the vanilla using a large
rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge.
Add the sifted confectioners' sugar and stir until completely combined. The
mixture is very, very thick and resembles cookie dough. If using any add-ins,
fold them into the fudge while it is still warm.
Press the fudge into prepared
baking pan, smoothing the top with the back of a spatula or spoon. The top will
be somewhat oily. Cover tightly with aluminum foil and chill for at least 4
hours or until firm. Cut into pieces.
Store fudge in an airtight
container in the refrigerator for up to 1 week. Fudge may be frozen for up to 2
months. To thaw, simply transfer to the refrigerator for 2-4 hours.
