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Thursday, May 17, 2012
I don't usually share this recipe with ANYBODY, and I mean anybody. So everyone should feel extra special because I have decided that it is time for the world to know the secret of my fudge. :) Everyone that I have ever made this for LOVES it, and that is not an exaggeration. Everyone really loves this recipe, I always have to make a double batch at both Christmas and Thanksgiving. I don't usually use real butter when I cook, but when I bake or make any kind of sweets I use real butter. For this recipe I suggest using real butter instead of margarine because it tastes soooo much better. I didn't take any pics of this recipe, I know such a slacker, but when I make it at Christmas or Thanksgiving I'll take some and put them here for you all to see. Also, I don't butter my pan I spray it down with cooking spray. :) After it has been chilled you can invert the pan to get the fudge out and then cut it into whatever size squares you would like. It is extremely rich though, so small to medium squares are best. Anyways, I hope you all enjoy this recipe and the delicious fudge that it makes. :)
Peanut Butter Fudge
½ cup butter or margarine ¾ cup peanut butter (creamy)
1 pound light brown sugar 1 pound powdered sugar
½ cup milk 1 teaspoon vanilla
In medium saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil and stir for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Mix in powdered sugar and beat until smooth. Spread into buttered 9-inch square baking pan. Chill until firm.
For double batch:
1cup butter or margarine
2 lbs light brown sugar
1 cup milk
1 ½ cup peanut butter (creamy)
2 lbs powdered sugar
2 tsp vanilla