Recipe: Chocolate Peanut Butter Fudge
By sophistix on November 15, 2009
A little baking break for all of you this weekend! This fudge is amazing and (very) sinful. It literally melts in your mouth and is really easy to make.
Out of curiosity I went to look up some of the history of fudge! So if you're interested, here are some facts for you:
- Fudge is made of components very similar to that of the Scots Tablet (a sugary confection from Scotland) which was first noted in the The Household Book of Lady Grisell Baillie in the 18th century.
- A letter penned by a student at Vassar College contains one of the earliest references to American-style fudge (containing chocolate). The news of the fudge spread to other colleges like Wellesley and Smith, which have their own versions of fudge recipes.
Do you know any other facts I could add to the list? Do let me know!
Chocolate Peanut-Butter Fudge
For the recipe, I made a couple of changes to the original as I went, noted below. The next time I make this I want to make a few more changes -- specifically to further reduce the amount of powdered sugar to 2.5 cups (it was a bit too sweet for my taste), and increase the cocoa powder and peanut butter to 3/4 cups each.
- 2 tbsp butter (softened)
- 3 cups powdered sugar (sifted)
- 1/2 cup powder
- 1/2 cup cocoa powder
- 1/2 cup peanut butter
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup walnuts (optional)
1) Using two tbsp of softened butter (not melted), use your clean bare hands to grease a 9" x 13" glass cake pan. Be sure to coat the pan fully and evenly.
2) Place these ingredients in the following order in an extra large microwave-safe glass mixing bowl: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Ensure there are no clumps in the powdered sugar as this will ruin the smooth consistency of your fudge).
3) Microwave on high for 2 1/2 minutes. Remove from the microwave using oven mitts, and add vanilla.
4) Beat the mixture at medium-high speed until smooth, using a hand-held mixer. Stir in the walnuts, if so desired.
5) Using a rubber spatula, spread the mixture evenly across the greased cake pan. Chill for one hour, or until solid. Once it is solid, cut into squares.
6) Refrigerate and store for up to two weeks -- if you can resist finishing it for that long; ours only just barely made it two days! ;)
To serve, I grated some white chocolate and sprinkled it over the fudge and served with strawberries on the side. Enjoy! :D
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