I’m so sorry I’ve been away for so long. It turns out that my clinical training is very absorbing (and friggin’ wonderful!!!). But when I get one or two relax days, I’m missing baking very much! So I made fudge! Not any fudge, no, PB chocolate fudge. I don’t need to tell you that it is SOOOOO good! And, it’s a foolproof recipe. Your fudge won’t get burned and you don’t need a thermometer!
Peanut Butter Chocolate Fudge
Recipe adapted from All recipes
Yield : about 40 squares
- 2 1/4 cups semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 cup peanut halves
- 1/2 cup creamy peanut butter (I used natural PB, but it was too runny. You could also mix it with powdered sugar to get a sweeter PB)
- Line an 8 inch square pan with parchment paper, leaving an overhang on both sides.
- On a double boiler, melt chocolate chips with sweetened condensed milk until chocolate is entirely melted; add vanilla and peanuts
- Spread the fudge into the pan. Chill until firm.
- Spread the peanut butter. Chill or freeze (it helps getting clean squares when you cut!).
- Use the overhang to get the fudge out of the pan. Cut into squares.