One of my fondest memories as a kid in my High School, was the Peanut Butter fudge you could purchase for a dime a square in the lunchroom. It was soft and creamy and absolutely delicious. No other recipe out there came close to this heavenly treat. Until now, I believe I have came as close as possible to recreating this memorable fudge and hope my fellow classmates enjoy it!
Before we begin please follow exactly as I wrote it. Thru trial and error I found that peanut butter separates if over whipped.
In a mixing bowl or standing mixer/kitchen aide, add 1 tablespoon butter (soften, room temperature) and your marshmallow creme. Mix until well incorporated.
2Next add in 1 cup of powdered sugar and mix until incorporated.
3Add in the vanilla and 2 tablespoons of heavy cream and blend.
4Add in the second cup of powdered sugar and blend. Whipping it until you have a soft frosting like consistency. If not add in another tablespoon of heavy cream and whip. Be sure to scrap the sides and bottom of bowl and mix again.
5Now you are at the stage where you are ready to add in the peanut butter. Add 1 1/2 cup and gently incorporate either by hand or lowest setting on your mixer. Once it is incorporated, taste test it! If you feel it needs more peanut butter then add another 1/2 of cup and gently incorporate it.
* NOTE** the more you mix it at this point them more likely the peanut butter will break down and turn your fudge into a greasy mess. *
6Once you are happy with the flavor, pour the fudge in to a pan and refrigerate it.
** Note: it is ready to eat immediately. Do not keep at room temperature for long period of times. The peanut butter starts to break down.