Peanut Butter Fudge

A couple weeks ago, i had a meeting with my sister and her fiancés mom and aunt about the wedding shower, which is this coming weekend. Little sister started telling me which of my recipes I had made over Christmas that she wanted me to share with her friends. One, of course, was my fudge. It is famous in our circles. Also she wanted me to make the 'peanut butter fudge' that i had took home on Christmas Eve. She had not gotten around to trying it, and therefore had not known it was in fact Brown Sugar Fudge .  Once i corrected her, my sister asked  me to make it instead (as she is sweet and did not want me to go out of my way to find a new recipe). (or maybe she didn't want her friends to be guinea pigs for my new recipes).

My sisters both have always been peanut butter fiends, more so my younger sister. She will put it on everything, from eggs to toast. Me, i'm not crazy about it. I will eat peanut butter on my toast as a protein serving, but that is about it. But because it is her wedding, and she loves peanut butter, i set out on a mission to find a peanut butter fudge recipe. And i found one on the Eagle Brand website, Triple peanut fudge. I copied the recipe to a notepad on my computer, and saved it to my desk top and went out and got all the ingredients that i did not have on hand. This morning, i opened the notepad to squiggle the recipe down...and realized the recipe takes 12 squares of white chocolate; which i did not have and are not cheap! Oops. So another internet search. and i found a recipe for Peanut butter swirl Fudge on All Recipes. I kicked myself for not paying attention to a recipe (again) and i went with the swirls, with a slight adaption. This is my adapted recipe.

Peanut Butter Fudge.


2 + 1/4 cups peanut butter chips.
1 can (14oz) condensed milk.
1Tbsp butter or margarine.
1Tbsp peanut butter.
1 tsp vanilla extract.
1/4 cup chopped peanuts.

Melt chips, butter, peanut butter, condensed milk and vanilla together in a thick bottomed pot, stirring constantly until smooth. Add peanuts, blend well. Pour into lined 9" dish. Refrigerate 3 hours or until firm.

The original recipe said to use 2 cups PB and 1/4 cup chocolate chips. Mix 1 cup of the milk with the PB and the remaining with the chocolate, then layer them into pan and swirl them together. There were a lot of bad comments about the chocolate part not setting, so i skipped it. Also, it did not call for any real peanut butter, just butter. There were a couple comments that it did not taste like real peanut butter, so i decided to substitute half of the butter for its peanut counterpart.  I only ended up having exactly 2 cups of peanut butter chips, so i added a few white wafers that i had leftover from Christmas (unfortunately i did not have enough to make the first recipe). 

Into the pot it all went, it melted together nicely, although it took longer than the chocolate fudge usually does. It looks nice in the pan, and i tried a bit after i scraped the pot. I added the peanuts because i had them from the recipe i was originally planning on making, and i wasn't going to waste them. 

Tomorrow, i am going to make some Chocolate Fudge  for this weekend, and sometime this week I have to make some Cherry Winks as well, something i got my family addicted to at Christmas. On Saturday, I will make a cake and a new recipe for squares, and one more treat that my sister loves. I will not be able to post that one here until Monday. My little sister was my first follower here, and i want her to be surprised by the special treat i am making for her shower. I can't wait for Sunday!