• 1 pound powdered sugar
  • 1 ¼ cups unsalted butter
  • 1 ½ cups creamy peanut butter
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons vanilla extract
  • Directions

  • Step 1

    Sift sugar through a fine-mesh strainer into a large bowl.


  • Step 2

    Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.

  • Step 3

    Spread mixture into an 8×8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.

  • Step 4

    Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

  • Chef's Notes:

    This technique will work with other nut butters, smooth or chunky, like almond or cashew.

    Use 1/4 teaspoon fine salt instead of kosher if desired.

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