It’s “that” time of year (that time of year where it’s 100% okay to whip up sweet treats several times a week). It’s the holiday season! Sweets are popping up in staff lunch rooms, they’re on display for-the-taking at banks, and they’re tucked into special, snowflake-lined dishes in front entryways of people’s homes. Yes, sweets are everywhere, and they’re going to be tough to avoid. So, dig in and enjoy! Here’s the first treat I’ve made this season: The Easiest Peanut Butter Fudge Recipe Ever.
This recipe comes from a book that might come in rather handy this holiday season: Classic Candy- Old-Style Fudge, Taffy, Caramel Corn, and Dozens of Other Treats for the Modern Kitchen by Abigail R. Gehring.
Easy Peanut Butter Fudge
- 2 cups granulated white sugar
- ½ cup milk
- 1 cup peanut butter (smooth or chunky)
- 1 tsp vanilla extract
Grease an 8x8-inch baking pan.
In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla and stir until smooth.
Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.
*To make this fudge “dairy-free,” use coconut milk in place of cow’s milk.
Makes About 16 pieces.
About the Author
(c) 2013 by Abigail R. Gehring. Reprinted from Classic Candy: Old-Style Fudge, Taffy, Caramel Corn and Dozens of Other Treats for the Modern Kitchen with permission from Skyhorse Publishing.