|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||9%|
|Total Sugars 30g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You just can’t mistake the aroma of freshly baked oatmeal cookies or homemade peanut butter fudge. Treat your kids to the smell of peanut butter fudge wafting through the front door when they come home from school—it's a delicious way to make memories.
The traditional way of making this treat involves boiling sugar to just the right temperature using a candy thermometer. But in this busy world of ours, time is a rare commodity, so this quick-and-easy fudge recipe is a godsend, even if it's a little grainier than the time-honored version. An added plus is that all fudge is free of gluten so kids with wheat issues can enjoy this treat. Be sure to use a reputable brand of confectioners' sugar that has not been contaminated with wheat.
"Nothing is better than being able to make a treat at home that you can share with friends and family! This fudge recipe is probably one of the easiest and most delicious recipes I have ever made! The recipe suggestion to add chocolate was a home run and took the fudge to another level!" —Kiana Rollins
1/2 pound (8-ounces) salted butter, more for the pan
18 ounces crunchy peanut butter
1 pound confectioners' sugar, sifted
Gather the ingredients.
Line an 8x8-inch pan with foil. Be sure ends hang slightly over the edges so it will be easy to lift out. Lightly butter the foil. Set aside.
Fill bottom of a double boiler one-third of the way up with water. Bring the water to a boil. Once the water begins to boil, reduce the heat to low. Place the top pan over the double boiler.
Add the butter and peanut butter to the double boiler. Stir until completely melted.
Stir in confectioners' sugar until the mixture is very smooth with no lumps.
Quickly scrape the mixture into prepared pan. Use a spatula to smooth the top.
When completely cool, remove fudge from pan by pulling up on foil handles.
Place on a work surface, remove and discard the foil, and cut fudge into 16 equal pieces.
- In warm weather months, store the fudge in a sealed container in the refrigerator, otherwise it will melt.
- To make sure this is a truly gluten-free dessert, be sure to carefully read all ingredient labels.
It might seem like tinkering with a perfect recipe is folly, but you'd be surprised what a different spin you can put on an already great dish just by adding a few different ingredients.
- To satisfy the chocolate lovers in your crowd, melt 1 cup of semisweet chocolate chips and spread it on top of the fudge immediately after you have poured it into the pan.
- Or, after the fudge has been poured into the pan, top it with 1/2 cup chopped peanuts.
- And to really dress things up, top the poured-out fudge with melted chocolate and chopped peanuts.
- For the ants on a log crowd, skip the celery and add 1 cup of raisins to the fudge mixture before you turn it out into the pan.