Tuesday, November 16, 2010

Easy Peanut Butter Fudge

Anyone who remotely knows me probably is aware that I had some computer issues over the past few weeks. They also probably know I’ve recently been observing some weird dietary restrictions for medical reasons. I can be a bit of a complainer. Anyway, as a result of my computer problems, I’ve been a bit behind on updating our blog… and as a result of my newly imposed lactose-free diet, my recent culinary excursions have centered around finding sweets that satisfy dessert cravings that don’t have dairy as an ingredient (clearly a problem for me, as earlier this fall dessert basically meant anything pumpkin with cream cheese frosting on top).

A late night watching Alton Brown on the Food Network helped lead me to a creative solution to my problem… Fudge. I spend my summers in Michigan, where fudge is available everywhere from cute little bakeries to gas stations (which I frequent pretty often). While pervasive in my life, I had never really thought about what goes into making fudge, but I assumed it would be difficult. Thanks to Alton, I learned its actually pretty simple… It just takes a lot of butter (this recipe may have been a Paula Deen/Alton Brown collaboration). I picked a peanut butter (one of the major food groups) fudge recipe and got to work with my friend Maureen one afternoon. The finished product was delicious, though it is hard not to be with the amount of butter that went into it. This is definitely a satisfying dessert, even without cream cheese frosting.

Peanut Butter Fudge

1 c. butter1 c. peanut butter
1 t. vanilla
3 ¾ c. powdered sugar

1. Microwave butter and peanut butter for two minutes on high. Stir and microwave for two minutes more. Stir.

2. Stir in the vanilla, then add the powdered sugar slowly while stirring with a wooden spoon.

3. Line an 8x8 inch pan with waxed paper, and spoon in fudge. Press down so it forms to the pan. Cover with a sheet of waxes paper, and refrigerate until cool. Cut into one-inch squares, and keep them in a Tupperware container in the fridge for up to a week.

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