Post by grumbles on Jul 2, 2007 9:56:52 GMT -5
PB Fudge
1 cup butter
1 cup peanut butter
1 tsp vanilla
1 # powdered sugar
1. microwave butter + peanut butter for 2 minutes in a large bowl. stir. microwave 2 more minutes.
2. remove bowl from microwave and add vanilla and sugar. stir until thoroughly combined.
3. line an 8x8” cake pan with plastic wrap, transfer fudge to pan, put another layer of plastic wrap on the top and really press the fudge down into the pan. put pan in fridge until cool or you can’t wait any longer.
4. cut into small squares. should stay fresh for a week. hah. like they’re ever going to last that long.
that’s it. really.
a couple more things:
- use the largest microwavable bowl that will fit in your microwave for this; it’ll make stirring a lot easier
- if you don’t have an 8x8 cake pan, pretty much anything will do, with the larger the pan the thinner the fudge; - if you use a cookie sheet and spread the fudge really thin, then you can do stuff like: sandwich the pb fudge between 2 layers of brownies; or slice pound cake. put a layer of pb fudge on one slice, smear with grape jelly, top with another slice of cake and you get pb&j of the gods. yum.
- pb fudge ice cream? you bet: if you have an ice cream maker, make a batch of ice cream and dump the cut-up fudge piece in just before the ice cream is done.
and finally:
sure, the pb fudge is good, but it looks so homely. seems like some aesthetic minded person could figure out a topping that would improve how it looks. coconut? ground nuts? grated chocolate?
1 cup butter
1 cup peanut butter
1 tsp vanilla
1 # powdered sugar
1. microwave butter + peanut butter for 2 minutes in a large bowl. stir. microwave 2 more minutes.
2. remove bowl from microwave and add vanilla and sugar. stir until thoroughly combined.
3. line an 8x8” cake pan with plastic wrap, transfer fudge to pan, put another layer of plastic wrap on the top and really press the fudge down into the pan. put pan in fridge until cool or you can’t wait any longer.
4. cut into small squares. should stay fresh for a week. hah. like they’re ever going to last that long.
that’s it. really.
a couple more things:
- use the largest microwavable bowl that will fit in your microwave for this; it’ll make stirring a lot easier
- if you don’t have an 8x8 cake pan, pretty much anything will do, with the larger the pan the thinner the fudge; - if you use a cookie sheet and spread the fudge really thin, then you can do stuff like: sandwich the pb fudge between 2 layers of brownies; or slice pound cake. put a layer of pb fudge on one slice, smear with grape jelly, top with another slice of cake and you get pb&j of the gods. yum.
- pb fudge ice cream? you bet: if you have an ice cream maker, make a batch of ice cream and dump the cut-up fudge piece in just before the ice cream is done.
and finally:
sure, the pb fudge is good, but it looks so homely. seems like some aesthetic minded person could figure out a topping that would improve how it looks. coconut? ground nuts? grated chocolate?
