There’s nothing quite like a batch of homemade peanut butter fudge. It’s sweet, creamy, and full of peanut butter flavor. Making homemade peanut butter fudge is easier than you think. With a few simple tips and tricks, plus some great recipes, you’ll be able to whip up batches of delicious peanut butter fudge in no time. But if you’re new to making fudge, you might have some questions about the process. We’ve got answers. Read on for common questions and answers about baking a delicious peanut butter fudge.
Is sweetened condensed milk required?
Traditional peanut butter fudge recipes require sweetened condensed milk as a critical component because it helps to ensure that your fudge sets up correctly. With it, your fudge could come out more soft and crumbly. However, there are other ingredients you can use in place of sweetened condensed milk if necessary (such as evaporated milk or marshmallow creme). Remember that whatever substitute you choose will help your fudge set up correctly.
What Can I Substitute for Brown Sugar?
You can substitute light or dark cane sugar if you don’t have brown sugar. The final result may be less rich and flavorful, but it will work fine! Just ensure to measure the same amount of cane sugar you would use with brown sugar; one cup of light or dark cane sugar will equal one cup of brown sugar in measurements.
How To Store Peanut Butter Fudge?
To keep peanut butter fudge fresh and chewy, wrap it in wax paper or cellophane and store it inside an airtight container in the refrigerator. Peanut butter fudge can also be kept on the counter for up to two days, although to maximize freshness, it’s best to keep it in the fridge. Peanut butter fudge should not be frozen as this will ruin its soft, chewy texture. Storing peanut butter fudge properly will ensure its maximum deliciousness.
More Dessert Recipes
Peanut Butter Fudge
- ⅓ cup creamy peanut butter
- 1½ tbsp almond butter
- 2½ tbsp powdered sugar
- 1 tbsp unsweetened protein powder
- ¼ tsp vanilla extract
- In a small pan, add peanut butter and butter over low heat and cook until meltedand smooth.
- Add the sugar and protein powderand mix until smooth. Remove from the heat and stir invanilla extract.
- Place the fudge mixture into a small bakingpaper-lined baking dish evenly and with a spatula, smooth the top surface.Freeze for about 30-45 minutes or until set completely.
- Carefully, transfer the fudge onto a cuttingboard with the help of parchment paper.
- Cut the fudge into equal-sized squares andserve.