Mohamed Shili This easy peanut butter fudge by Paula Deen is a quick, creamy dessert that combines a smooth, sweet base with a satisfying crunch from chopped nuts. You can use simple, common ingredients like creamy peanut butter to create this delicious treat, making it perfect for any occasion when you need a sweet, no-fuss dessert!
Ingredients Needed:
- 1/2 lb sliced easy-melt cheese
- 1 cup butter
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
- 2 (16 oz) boxes confectioner’s sugar
How To Make Peanut Butter Fudge?
- Prepare the pan: Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray.
- Melt the cheese and butter: In a saucepan over medium heat, melt the sliced cheese and butter together, stirring occasionally until combined and smooth.
- Add peanut butter: Stir in the creamy peanut butter until fully mixed and the texture is smooth. Remove the saucepan from the heat and add the vanilla extract and chopped nuts, stirring well.
- Combine with sugar: Pour the confectioner’s sugar into a large mixing bowl. Pour the melted mixture over the sugar and stir until completely combined. The candy mixture will be very stiff.
- Press into the pan: Using your hands, transfer the stiff candy mixture into the prepared pan. Press it evenly and firmly into the pan. Use a paper towel to pat the top of the fudge to remove any excess oil.
- Chill and serve: Place the pan in the refrigerator and let the fudge chill until firm. Once set, cut the fudge into squares and serve.
Recipe Tips:
- Soften the butter beforehand: Let the butter sit at room temperature before starting to melt it with the cheese. This makes mixing smoother and easier.
- Stir while melting: Keep stirring the cheese and butter mixture while it’s melting. This prevents lumps and keeps the texture smooth.
- Mix quickly with sugar: Once the melted mixture meets the sugar, mix fast. The mixture stiffens quickly, so you need to combine it properly.
- Remove extra oil: Pat the top of the fudge gently with a paper towel to get rid of any oil after pressing it into the pan.
- Chill until solid: Let the fudge firm up completely in the fridge before you cut it. This keeps the fudge from crumbling and holds each square together nicely.
How To Store Leftovers?
- Refrigerate: First, let the leftover fudge cool until it reaches room temperature. Once cooled, transfer the fudge into an airtight container and place it in the refrigerator. It will stay fresh for up to one week.
- Freeze: Allow the fudge to cool to room temperature before placing it in a freezer-safe container or wrapping it tightly in plastic wrap. Freeze it for up to two months. When ready to eat, let it thaw in the refrigerator overnight before serving
Nutrition Facts
Serving Size: 1 piece (1 inch square)
- Calories: 92
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 5mg
- Sodium: 20mg
- Potassium: Not specified
- Total Carbohydrate: 26g
- Dietary Fiber: 0g
- Sugars: 22g
- Protein: 1g
Try More Paula Deen Recipe:
- Paula Deen Old Fashioned Fudge
- Paula Deen 5 Minute Fudge
- Paula Deen Gooey Butter Cookies
- Paula Deen Apple Butter Pumpkin Pie
Paula Deen Peanut Butter Fudge
Description
This easy peanut butter fudge by Paula Deen is a quick, creamy dessert that combines a smooth, sweet base with a satisfying crunch from chopped nuts. You can use simple, common ingredients like creamy peanut butter to create this delicious treat, making it perfect for any occasion when you need a sweet, no-fuss dessert!
Ingredients
Instructions
- Prepare the pan: Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray.
- Melt the cheese and butter: In a saucepan over medium heat, melt the sliced cheese and butter together, stirring occasionally until combined and smooth.
- Add peanut butter: Stir in the creamy peanut butter until fully mixed and the texture is smooth. Remove the saucepan from the heat and add the vanilla extract and chopped nuts, stirring well.
- Combine with sugar: Pour the confectioner’s sugar into a large mixing bowl. Pour the melted mixture over the sugar and stir until completely combined. The candy mixture will be very stiff.
- Press into the pan: Using your hands, transfer the stiff candy mixture into the prepared pan. Press it evenly and firmly into the pan. Use a paper towel to pat the top of the fudge to remove any excess oil.
- Chill and serve: Place the pan in the refrigerator and let the fudge chill until firm. Once set, cut the fudge into squares and serve.
Notes
- Soften the butter beforehand: Let the butter sit at room temperature before starting to melt it with the cheese. This makes mixing smoother and easier.
- Stir while melting: Keep stirring the cheese and butter mixture while it’s melting. This prevents lumps and keeps the texture smooth.
- Mix quickly with sugar: Once the melted mixture meets the sugar, mix fast. The mixture stiffens quickly, so you need to combine it properly.
- Remove extra oil: Pat the top of the fudge gently with a paper towel to get rid of any oil after pressing it into the pan.
- Chill until solid: Let the fudge firm up completely in the fridge before you cut it. This keeps the fudge from crumbling and holds each square together nicely.
Paula Deen Peanut Butter Fudge
