I made this recipe for Christmas 2021 and it was so good that I can't make it again. Seriously, I have no willpower, ZERO willpower, I could eat the entire batch in a day, yes, it's that good!
I've struggled forever, trying to find the perfect peanut butter fudge recipe, and The View From Great Island, a wonderful blog site that I visit often, nailed it. It's just perfection, don't change a thing, this will be your forever peanut fudge recipe, I promise it will.
Ingredients
1 cup unsalted butter (2 sticks)
1 cup creamy peanut butter, I use Jif. Note: I do not recommend using 'natural' peanut butter.
1 tsp vanilla extract
1/4 tsp salt
1 lb confectioner's sugar, about 3 1/2 cups
Directions
Line an 8×8 baking pan with parchment paper or foil. Note: you can use a 9×9 pan, or even a loaf pan.
Using a heavy bottomed saucepan melt the butter and peanut butter together over medium heat. Stir constantly to get the mixture well combined.
Turn the heat down to low and stir in the vanilla and salt.
Fold in the sugar with a silicone spatula or spoon. Make sure to get all the sugar incorporated and the fudge nice and smooth. The low heat will help this process.
When the fudge is smooth transfer to your prepared pan and spread out evenly with an offset spatula.
Let chill for at least 2 hours before slicing into small squares. If you have lined your pan with parchment paper or foil you can gently lift it out for neater slicing.
Fudge can be stored at room temperature, or in the refrigerator. It also freezes well.