This old-fashioned style of peanut butter fudge is not that
easy to find. Admittedly, I’ve not looked that hard, but the times I have run
across some, it always seems to be the soft, creamy version, which is not the
kind I’m into. If it’s going to feel like peanut butter in my mouth, then
what’s the point? No, I want something that feels dense, and firm in my
fingers, but will almost instantly liquefy in when it hits my tongue.
As I mentioned, you’ll want to cut this when it’s just cool
enough to get a clean slice. If you leave it in the fridge, and then cut it
ice-cold, it will tend to fragment. The good news is that peanut butter fudge
shards are delicious, so it’s not really that tragic of a problem. And yes,
this technique will work with other nut butters, like almond, or cashew, just
in case someone around you is allergic, but regardless of what you use, I
really do hope you give this peanut butter fudge a try soon. Enjoy!
Ingredients for 64 small cubes of Peanut Butter Fudge:
1 1/4 cups unsalted butter
1 1/2 cups creamy peanut butter
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
1 1/2 teaspoons vanilla extract
1 pound powdered sugar, sifted (about 3 1/2 to 4 cups
unsifted)
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19 comments:
As for storing/giving this as a gift, what do you recommend?
How should I store this and for how long? This is going to be a perfect Christmas gift!
Where can I get the recipe?
Hi Chef John; Just a note that maybe you might want to add the directions for making the fudge. I know that watching the video (which I did) takes care of it, but it would be nice. Thanks again for your wonderful recipes. Cheers!
I am making this right now with my eight year old. We'll see how it is once it's cool. We had a two pound bag of powered sugar so I massed it onto some parchment paper before dumping it into a fine mesh strainer like you had. It took longer to sift than I thought it would. Next time I think I'll use my regular sifter and do it in batches. Other than that this was very straightforward, and good lesson in fractions for the little one. Thanks.
Made it. Very GOOD. So simple.
Can one replace the powdered sugar with Erythritol?
Hi, i have seen some variable using condensed milk, any tips forbusing this in the fudge?
Could you use this same technique to make Dark Chocolate Fudge? Substitute the peanut butter for 70% dark chocolate? My thought being have a peanut butter and chocolate box as gifts.
I was just about to have a go at this recipe when I noticed the horrendous amount of Great White Death (aka sugar.) I'd rather keep my teeth.
GREAT !! EASY !! LOVED IT THANK YOU !!!
Hey John!
If I wanted to make double the amount of this, should I just double all of the ingredient amounts? Thank you so much, I love your content. I will be making this for my fellow students, as a part of an integration into the Student Union.
Do you leave this in a container on the counter to store or does it need to be refrigerated?
Does this need to be stored in the fridge or can it be left on the counter in a air tight container?
Making this tonight, looks fantastic and so easy!
Thanks for the recipe! Would I be able to incorporate chocolate into this recipe too?
Calamari steaks are now available at Whole Foods. I plan to do a piccata version. I would love to see you do a version of calamari steak. (Is it appropriate to make this suggestion here?)
Instant hit! The taste is so clean, with a a really addictive texture once bitten into. It melts in your mouth. I sure hope the good Chef John follows this up with a chocolate version with a similar texture. These are definitely going onto this year's Christmas goodie plates for the neighbors.
Love fudge, but the classic way is to labour, time, and tool intensive. Got me thinking if this would work with a certain chocolate-hazelnut spread? Enjoy!
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