Sometimes it’s really hard to get out of bed in the morning.
I say this because I think it was past one in the afternoon that I got up today. And then it was another few hours before I deigned to get changed out of my pyjamas. (Don’t get jealous that I get to sleep in on a Monday. It’s my Sunday, and Saturday is my Friday. My week is very messed-up, but that’s ok).
But sometimes it’s not the best idea to lounge in bed all morning reading books. I’m not sure when those times are, but I’m pretty sure they exist. Sometimes you have to be an adult and to illustrate that fact, I would like to link you to this page, which expresses my feelings about that obligation pretty perfectly.
Who needs responsibility anyway?
This fudge, on the other hand, takes about ten minutes to make and two seconds to devour, it’s peanut butter flavoured so it’s automatically loved by everyone (except people who are allergic to peanuts. They are not happy with your fudge. Not happy, you hear?) Sorry. I got a bit carried away there.
Make this fudge and you will make many new friends. It’s true! I had never made peanut butter fudge before, but this was so easy, it doesn’t matter if you’ve never baked before. (no baking required!) I found out it was national peanut butter fudge day so I kinda had to make it. And bring it to the night of manuscripting madly that the Melbourne NaNo group ran. It was great fun.
Peanut Butter Fudge
Adapted from the Brown-Eyed Baker
The only thing I would recommend about this recipe is definitely keep a close eye on the butter and peanut butter on the stove, because I almost burnt the mixture. It was easily rescued, though.
1 1/4 cups (about 285 g) unsalted butter
1 1/4 cups (about 285g or one jar) peanut butter, preferably smooth
1 1/2 tsp vanilla extract
4 1/2 cups sifted icing sugar
Line an 8″x8″ square cake tin with baking paper and spray lightly with cooking oil.
Bring the butter and peanut butter to boil in a medium sized saucepan. (It may boil without melting all the peanut butter, so keep stirring! Take off the heat and stir in a pinch of salt and the vanilla, then the icing sugar until it’s smooth.
Pour into the baking pan and smooth out with a spatula. Refrigerate for about an hour, then slice into small squares (it’s pretty sweet, as you may be able to figure by the sugar content 🙂
At this stage you can dip each square into melted dark chocolate, because I feel that that would be an awesome thing to do and may even make you more friends (I know you guys already have friends, don’t worry.)
Share, because fudge is better with friends.