Ingredients - Makes 24 or more, depending on size you want.
1 cup butter (2 sticks), plus more for greasing the pan
1 cup smooth peanut butter (not natural)
1 teaspoon vanilla extract
1/4 teaspoon Kosher salt
3 cups confectionersʼ sugar, sifted
1 cup butter (2 sticks), plus more for greasing the pan
1 cup smooth peanut butter (not natural)
1 teaspoon vanilla extract
1/4 teaspoon Kosher salt
3 cups confectionersʼ sugar, sifted
Steps
- Use extra butter to grease an 8 or 9-inch square pan with butter. Line the bottom with parchment paped; use butter to grease the paper, as well.
- Over medium-low heat, stir together the butter and the peanut butter. Stir continually, until all is melted and smooth. Do not let the mixture simmer or boil. Remove from heat and stir in the vanilla and salt.
- Put the butter mixture into a mixing bowl. Stir in the confectioner’s sugar slowly, a little bit at a time. Stir until all the sugar is added and mixture is smooth.
- Spoon the fudge into the greased pan and smooth evenly with a spatula. Refrigerate for about 2 and 1/2 hours or more, until the fudge is firm and set.
- Using a spatula, lift the fudge out enough to remove the parchment paper. Cut the fudge into squares the size that you want
- For best taste, let come to room temperature before serving. Keep fudge in refrigerator for 5 days, freeze if keeping longer.