This is my go-to recipe when I need to whip up a quick dessert to take with us to a friends place! While you do need some time for the fudge to set in the fridge you should have most of the ingredients in your pantry!
Easy Peanut Butter Fudge
Makes About 36 Pieces (I always get a lot less because I cut them bigger than bite size!)
Prep time: 5 min | Cook time: 10 min
½ cup (1 stick) / 113g Unsalted Butter
⅛ teaspoon Ground Nutmeg
1 pound / 453g light muscovado sugar (I use soft dark brown sugar)
½ cup / 118 ml Milk
1 tablespoon Vanilla Extract
1 cup / 235g Extra Crunchy Peanut Butter
2 ⅓ cups (308g) Powdered sugar
⅓ cup / 75g / 2.65 ounces Dark Chocolate / semi-sweet chocolate chips (optional)
Maldon Sea Salt / Fleur de Sel, for sprinkling (optional, but recommended)
Remove from the heat, and stir in the vanilla, then the peanut butter.
Put the powdered sugar in a large heatproof mixing bowl. Then, pour the hot peanut butter and sugar mixture on top of the powdered sugar, and beat with a wooden spoon until smooth.
Pour into an 8-inch (20 cm) square baking pan, cover the top with parchment, and press down to smooth out the top (I use another 8-inch pan to do this) set aside to cool slightly (10 minutes should do), then place in the fridge to cool completely.
Turn the fudge out of the tin onto the parchment, cut into 36 squares (or smaller, if you prefer)
Melt the chocolate, and add a thin layer to top of each piece of fudge. Allow the chocolate to set, and sprinkle each piece of fudge with a few grains of flaky sea salt. (I sprinkle the salt before the chocolate sets so it sticks to the tops!)
Store in an airtight container.