Country Road Peanut Butter Fudge
Linda Faye Lober
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- 2 stick
- sweet butter (no salt added)
- 1 c
- peanut butter
- 1 tsp
- pure vanilla extract
- 16 oz
- sifted powder sugar c&h brand
- 2 Tbsp
- carnation milk
1Line a 8" x 8" square pan with aluminum foil, then lightly butter the foil for easy removal.
2In a heavy saucepan, melt butter, using a medium heat.
3When butter has melted add the 1 cup peanut butter,
Stir and bring to a boil, when it is at a full bubbly boil then boil for 3 minutes, set your kitchen timer so as not to scorch.
Remove from heat
4Stir in the sifted powdered sugar and stir to incorporate until all is mixed together.
5Add 1 1/2 teaspoons pure vanilla extract, and 2 tablespoons of Carnation Milk: When all is incorporated together,
6Spread the creamed mixture into the foil lined pan.
Refrigerate for 30 minutes, after fudge is set slice into 1" x 1" squares.
You may cut into larger squares if desired.
7You may freeze this fudge then thaw at room temperature, make ahead for Christmas! This is a great creamy rich decadent candy that will win rave reviews with the family and friends.