I couldn’t do fudge recipes with the holidays and not include peanut butter fudge. Which kind of peanut butter fanatic would I be? A sorry one, for sure. I enjoy peanut butter fudge as it is infinitely easier than chocolates fudge and, well, it’s peanut butter fudge. What’s not to love? No candy thermometers or intensive stirring necessary. All you need is butter, peanut butter, a pinch of salt, vanilla, powdered sugar and about 10 minutes.  Which is great for this hectic period, right?
         I think the best part about this fudge might be which it tastes just like the within buckeyes. You know, the peanut butter balls dipped in chocolate. Except the fudge involves less steps and also less time. This fudge will definitely be making cookie tray appearances over the next couple of weeks during my corner around the globe, and it’s also great for packaging in a tin as a gift. Or, you might take the leftovers and hide them in your freezer when the snow melts and you’re struck having a peanut butter fudge wanting. I’m fairly certain that’s usually my strategy. But if you use the peant candy machine, your making speed will be improved more efficiency.

DIRECTIONS:
1. Butter an 8-inch non-stick baking dishand place aside.
2. In a medium soup pot over medium heat, heat the butter and peanut butter until the mixtures involves a boil. Remove from your heat.
3. Add the salt and vanilla flavor, then stir in the powdered sugar until smooth with no lumps remain.
4. Pour the fudge mixture into the prepared pan and smooth the top. Press a bit of plastic wrap entirely on the fudge and refrigerate until set, no less than 60 minutes. Cut into squares and serve. Fudge might be stored at cool room temperature inside an airtight pot