February 8, 2013

Fabulous Fudge

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Margaret's Morsels | Peanut Butter Fudge

Valentine's Day is less than a week away.  If you want to do something different this year, leave the box of chocolates at the store and make your Valentine some homemade candy instead.  Making candy doesn't have to be hard.  It doesn't have to be chocolate either!

My mother made the best peanut butter fudge.  Her recipe called for cooking part of the ingredients until they reached the soft-ball stage.  The remaining ingredients were stirred in and the mixture was spread in a square 9-inch pan.  The result was perfect fudge every time.  She made it look so easy!  I've never had success with her recipe, even though I've used a candy thermometer and a digital thermometer to know when the mixture was at the soft-ball stage.  Fortunately, I found a recipe that rivals my mother's fudge, but is much easier to make.

Before you begin, measure all the ingredients and line a 13 x 9 x 2-inch pan with foil.  A quick and easy way to line the pan is to turn it upside down and shape the foil around the pan.

Margaret's Morsels | Peanut Butter Fudge

 Remove the foil, turn the pan right side up and put the foil in the pan.

Margaret's Morsels | Peanut Butter Fudge

The fudge gets its smooth texture from cream cheese.  My family is used to eating Neufchatel 1/3 less fat cream cheese so that's what I use.  The fudge will be firmer, though, if you use regular cream cheese.  You can use whichever one you prefer, but don't use fat-free cream cheese.  The fat in the cream cheese helps make the fudge firm.

Put cream cheese, peanut butter and peanut butter chips in a microwave-safe bowl. 

Margaret's Morsels | Peanut Butter Fudge

Microwave on High 45 seconds.  Remove from the microwave and stir. Continue to microwave in 15 second intervals, stirring each time, until the ingredients are melted.

Margaret's Morsels | Peanut Butter Fudge

The original recipe didn't call for any flavoring, but I think the fudge tastes better with the addition of pure vanilla extract.  Pure vanilla extract is expensive, but it's so much better than imitation vanilla.  Imitation vanilla is made from artificial flavorings and leaves a bitter aftertaste.  If you don't have the real thing, leave the vanilla out; the fudge will still be good.

Add powdered sugar, one cup at a time, using your hands to knead it into the peanut butter mixture.  Once all the powdered sugar has been incorporated, press the mixture evenly into the foil-lined pan.

Margaret's Morsels | Peanut Butter Fudge

You may think the pan is too big, but it's not.  The fudge is rich so you want the pieces to be thin rather than thick.  Let set at room temperature until firm, about 2 hours.  Cover the pan with foil and refrigerate overnight.

The next day, use the foil to lift the fudge out of the pan.

Margaret's Morsels | Peanut Butter Fudge


Peel the foil off and put the fudge on a cutting board.  To make the pieces look nicer, I trim the edges off before cutting the fudge into 1 1/4-inch pieces.


Margaret's Morsels | Peanut Butter Fudge
 
If it's just not Valentine's Day without chocolate, check back next week for the chocolate dessert I'm making for my family.


Peanut Butter Fudge
70 (1 1/4-inch) Pieces

1 (8 oz.) pkg. cream cheese (regular or Neufchatel)
1/2 cup creamy peanut butter
1 cup peanut butter chips
1 Tbsp. vanilla
4 cups powdered sugar

Line a 13 x 9 x 2-inch pan with foil so that foil extends over the sides of the pan.  Put the cream cheese, peanut butter and peanut butter chips in a microwave-safe bowl.  Microwave on High for 45 seconds.  Remove from the microwave and stir.  Microwave in 15 second intervals, stirring each time, until the mixture is melted.  Stir in the vanilla; blend well.  Add powdered sugar, 1 cup at a time, using your hands to knead it into the peanut butter mixture.  After the powdered sugar has been incorporated, press the mixture evenly into the foil-lined pan.  Let stand at room temperature until set, about 2 hours.  Cover the pan with foil and refrigerate.  The next day, use the foil to lift the fudge out of the pan. Remove the foil, place the fudge on a cutting board and cut into squares. Store in the refrigerator.

© Margaret's Morsels




12 comments:

  1. Ohh this looks really tasty. I bet the cream cheese makes the texture and flavor great. Pinning this now & dropping by from the Wonderful Wed. Blog Hop. Have a good week!

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    1. Thanks, Ali! It is definitely creamy. It's the best -- and easiest -- peanut butter fudge I've ever made!

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  2. I love fudge! I'll definitely be keeping some for myself as well as giving it. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

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    1. Thanks for the opportunity to share the recipe on the link party. I hope to be there again next week. Hope you like the fudge.

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  3. Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can't wait to see what you link up next week!
    Have a terrific weekend!
    Cathy
    APeekIntoMyParadise.com
    #TastyTuesdays

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    1. Thanks for hosting the linky party, Cathy! I look forward to sharing a recipe again this week.

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  4. looks so yummy! I love a good, sweet fudge! nom!

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    1. Thanks! The hardest part is not eating it all!!!

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  5. This looks so good! Thanks for sharing with us at the #HomeMattersParty. We hope you'll party with us again this Friday.
    ~Bonnie

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    1. Thanks for hosting the party, Bonnie! Hope to see you later this week.

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  6. Thank you so much for attending week 17 of #PureBlogLove and linking your fantastic blog post, I can't wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see :) Have a great day!
    Nicole

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    1. Thanks for hosting the party and sharing the recipe, Nicole! I'll try and stop by your next party. Have a good week.

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