Peanut Butter Fudge
Easy to make and full of creamy peanut butter, Peanut Butter Fudge is another variety of fudge that you have to add to your varieties of fudge recipe
Ingredients:
- 3 cups (600 g) granulated sugar
- ¾ cup (1½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) evaporated milk
- 1 cup creamy peanut butter
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
Instructions:
Line a 9x13-inch pan with parchment paper.
In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
Remove from heat and stir in peanut butter until thoroughly combined.
Beat in marshmallow fluff and vanilla extract.
Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.
(iambaker)
Notes:
Yes, you can freeze homemade fudge and truffles to extend their shelf life:
Fudge:
Fudge can be frozen for up to three months, and some can last up to a year. Here are some tips for freezing fudge:
Cut the fudge into your desired pieces. Smaller pieces are easier to take out of the freezer, while larger pieces dry out less.
Wrap each piece tightly with plastic wrap or aluminum foil.
Put the wrapped pieces in a freezer bag, removing as much air as possible.
Label the package and freeze it flat.
Truffles:
Truffles can be frozen for up to three months without affecting the quality of the chocolate or fillings. Here are some tips for freezing truffles:
Put the truffles in a zip-top bag and then place that bag inside an airtight container.
When you're ready to eat them, move the truffles from the freezer to the refrigerator to defrost.
Freezing stops the growth of bacteria and microbes, and the high sugar and fat content of fudge and truffles helps them last longer. However, the taste, texture, and aroma of frozen truffles and fudge might not be the same as fresh ones.
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