It just takes ten minutes to make quick peanut butter fudge from start to finish, and all you need is five pantry ingredients, a spoon, and a skillet. Yes, you read that correctly. You’re guaranteed to get the best, creamiest fudge you’ve ever tasted.
Recently, I’ve had a lot of requests for a peanut butter version, so here it is the peanut butter counterpart of that melt-in-your-mouth fudge that virtually nobody can say no to. this recipe does not call for any sweetened condensed milk, corn syrup, or marshmallows. There is also no need to use a thermometer! It is really soft, velvety, and peanutty, and it satisfies all of my cravings.
THE FOLLOWING ARE THE INGREDIENTS REQUIRED TO MAKE THE PEANUT BUTTER FUDGE:
Unsalted butter; I used 2 softened sticks.
Creamy peanut butter, you’ll need one cup, and preferably the store-bought one.
1 small spoon.Of vanilla extract.
1/4 small spoon.Of salt.
Confectioner’s sugar; I used about 3 cups.
1st Step: To begin, you need to prepare a baking dish that is 8 by 8, and line it with parchment paper or foil.
2nd Step: Melt the butter with peanut butter together in a pot with a heavy bottom by heating them together over medium heat. Maintain a consistent stirring motion in order to thoroughly incorporate the ingredients.
3rd Step: Reduce the heat to low and add the vanilla and salt while stirring constantly.
4th Step: Incorporate the sugar by folding it in with a spatula. Be sure that the fudge is lovely and smooth and that all of the sugar is incorporated before serving. This procedure will go more smoothly as a result of the low heat.
5th Step: When the fudge has reached a smooth consistency, put it in the pan you have prepared and use an offset spatula to spread it out evenly.
6th Step: Allow it cool in the refrigerator for at least two hours before slicing it into bite-sized pieces. If you have prepared your pan by lining it with parchment paper or foil, you can easily remove the baked good from the pan and slice them more neatly.
7th Step: The best temperature for storing fudge is at room temperature, although it may also be kept in the refrigerator. Additionally, it freezes up well.