It’s 1pm on Halloween.
The year is 2013.
I have already eaten 16oz of Candy Corn and have a stomach ache.
I LOVE peanutbutter fudge!
This is my story.
(Tomorrow I start eating healthy and exercising…again!)
I promised you both the easiest and the unhealthiest Peanut butter Fudge recipe, pictured in my lovely “Smashbox” from Eyla’s.
- 2 sticks of butter (OMG)
- 16oz of Confectioners Sugar (Ouch!)
- 10oz of Creamy Peanut butter (can you believe this recipe calls for less peanut butter than sugar!?)
- 2 tsp Vanilla extract
In a bowl that is microwave safe, and that will fit into the microwave, soften your butter. Add peanut butter. Heat in 60 second increments until nice and melty. Add vanilla and some of the confectioners sugar. Stir until blended, gradually adding all the sugar until it’s all well blended.
Use spray oil to coat the inside of a casserole dish, line entire dish (not just the bottom) with wax paper.
Spoon the peanut butter mixture into the dish and pat down until evenly spread. Chill in refrigerator for 24 hours. If you have less than 24 hours you can use the freezer, at your discretion, to speed up the hardening process.
The slab of fudge should lift right out of the pan. Then you can slice it, dice it and serve it!
P.S. The tummy ache is worth it. Remember, the diet can start tomorrow.