Ingredients
1 pound powdered sugar
1 1/4 cups unsalted butter
1 1/2 cups creamy peanut butter
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
Directions
Sift sugar through a fine-mesh strainer into a large bowl.
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.
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.
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.
Nutrition Facts
Per Serving:
95.2 calories; protein 1.6g 3% DV; carbohydrates 8.3g 3% DV; fat 6.7g 10% DV; cholesterol 9.5mg 3% DV; sodium 43.3mg 2% DV.
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