Can you resist PB&J Fudge? (Photo © Caroline Wright and PB & Co). Heat over medium until melted stir in the confectioners’ sugar and salt until combined. COMBINE the peanut butter and butter in a medium saucepan. ¼ cup strawberry jam, warmed in the microwaveġ.3 cups (1 pound box) confectioners’ sugar.Prep time is 3 minutes, cook time is 5 minutes, plus 4 hours chilling to set. She used Peanut Butter & Co.’s Smooth Operator creamy PB. The recipe is from, the website of Peanut Butter & Co. Made with just peanut butter, jelly, confectioner’s sugar, butter, and white chocolate, this rich, yummy fudge is a treat for kids and grown-ups alike. Peanut butter fudge is super-simple to make, but adding jelly makes it more fun, not to mention a perfect way to celebrate National Peanut Butter & Jelly Day. You can make this PB&J fudge in just 8 minutes, plus 4 hours in the fridge. For lunch, a PB&J sandwich for lunch, and PB cake or ice cream with a jelly/preserves topping for dessert-or a piece of this peanut butter and jelly fudge. You can have PB&J oatmeal, a PB&J-stuffed omelet or PB&J-topped waffles for breakfast. Let stand until chocolate is hardened, about 20 minutes.įudge can be stored in an airtight container in the refrigerator for up to 1 week.April 2nd is National Peanut Butter & Jelly Day. Drizzle the fudge with melted chocolate and sprinkle with the peanuts. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed). Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Step 5 Place chocolate chips in a small microwave-safe bowl.Step 4 Using the parchment paper handles, lift to remove the fudge from the pan.Let the fudge cool completely at room temperature until the bars are set, about 2 hours. Step 3 Immediately pour the peanut butter mixture into the prepared pan and spread into an even layer.Remove from the heat and quickly stir in the peanut butter and vanilla extract until smooth. Cook, stirring constantly, until mixture registers 230° on a candy thermometer, 2 to 2 1/2 minutes. Bring to a boil, stirring constantly, over medium heat. Step 2 Combine the sugar, milk, and salt in a medium saucepan.Grease the paper with nonstick cooking spray. Step 1 Line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.Press down with a sharp kitchen knife (not a serrated knife) without sawing back and forth. The trick to even slices of fudge? Patience! Let it cool completely-at least 2 hours-before cutting. This is just the right temperature for fudge: As it sets, it will stay soft but be firm enough to slice it. The first stage happens at about 230°, when the melted sugar looks like threads as it is dripped from a spoon. Gift this fudge to the peanut butter lovers in your family-just don't be surprised if they ask for it every year!Īs melted sugar cooks, it passes through different stages on its way from liquid to hard candy. The chocolate drizzle is optional here, but if using, be sure to add it after slicing the fudge so it doesn't break off once set. The secret to great fudge is to get your pan fully prepped before cooking the sugar mixture you want to be ready to pour the moment it's ready so you get soft fudge and not chewy caramel. Make it around the holidays as a Christmas dessert and it'll feel as special as decorating the tree or kissing under the mistletoe (call it a sweet Christmas tradition). Why don't sweet treats like peanut butter fudge make it into our rotation of easy no-bake desserts more often? Even though it's made from ingredients you probably already have in your pantry and takes no time to throw together, homemade fudge just feels more special.
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