joyeux cuisine

a blog about good food, family, friends, and life.

peanut butter fudge.

on May 17, 2013

This is a little bit about my life right now. I graduated college two weeks ago. I’ve been applying to jobs like a crazy person. Sometimes I forget to leave my apartment. I’ve been watching a lot of Netflix. Yesterday I watched 4 episodes of Ramsey’s Kitchen Nightmares and 6 episodes of Good Eats. I have a problem.
But I now feel like I know exactly what not to do while running a restaurant. So that’s good, right? Maybe that’ll come in handy someday. Yeah, probably not.

Anyway, this recipe is from Alton Brown. I haven’t had much luck making candies before; I just can’t get peanut brittle right. But this fudge recipe was actually pretty foolproof. And you all know that I love peanut butter (luckily, so does my boyfriend). Plus I’m driving to Michigan to spend the weekend with my boyfriend’s family and fudge is a great ice-breaker. At least, I hope so.

This fudge is really easy to make. There’s no stove involved, just a microwave. Which isn’t actually the best way to make fudge, but if Alton can do it we can do it too. This is also a sharing recipe. Don’t eat it all yourself. I mean, you can if you want, but I suggest sharing. You’ll make friends that way.

Make some fudge. Download the new She and Him album. Dance around your kitchen. It’s allowed.

Peanut Butter Fudge
recipe by Alton Brown
makes 1 8×8 pan of fudge

1 cup (2 sticks) unsalted butter, plus more for the pan
1 cup creamy peanut butter
1 teaspoon vanilla
1 pound (about 3 and 1/2 cups) powdered sugar, sifted

Butter an 8×8 pan. Cover the pan with parchment paper or wax paper and set aside.
Place butter and peanut butter in a large microwave safe bowl. Cover with plastic wrap and cut slits in the plastic wrap to let the steam escape. Microwave on high for 2 minutes. Remove from microwave and stir gently. Place back in the microwave and heat for 2 more minutes on high.
When the 2 minutes are up, remove the plastic wrap and stir in the vanilla and powdered sugar with a wooden spoon. The fudge will get really thick so you may need to switch to a potato masher to combine everything. When the powdered sugar disappears, scoop into the prepared pan and smooth out with a non-stick spatula. Cover the top of the fudge with more wax paper or parchment and refrigerate until firm, about 2 hours.
When the fudge is firm, cut it into 1-inch pieces. Store in the refrigerator.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

With All My Affection

A Montreal Lifestyle Blog

CreativeWhimsy

A blog about one person's creative attempts

"Give a girl an education..."

The random musings of a traveler turned grad student.

Katina's Adventures Abroad

Follow my journey in Oxford, England.

The Ramblings of a Knitting Goddess

I knit. I laugh. I dream.

Captain Awkward

Advice. Staircase Wit. Faux Pas. Movies.

Learning to Speak

An Expression of Faith

mattupshaw.com

My Thoughts & Writings

Inside the PH

Learning to Live Inside the Pastor's House

Peace, Love & Fashion

I am Anne & I Blog Fashion

Sweet And Crumby

Baking, a Love Story

%d bloggers like this: