This here peanut butter fudge with icing, it’s real good. I always make it, folks like it a lot, you know? Easy to make, too, don’t need much fancy stuff.
First, you gotta get that pan ready. I use one of them square ones, ’bout 8 or 9 inches, I reckon. Line it with that aluminum foil, makes it easier to get the fudge out later. You don’t want it stickin’ to the pan, that’s a mess.
Now, for the stuff you put in it. Peanut butter, gotta have that. The smooth kind, not the crunchy. You want this fudge to be smooth, like a baby’s bottom. One of them containers, the 15-ounce one. And then that frosting, vanilla. Another container, 16 ounces. That’s the main stuff right there. You can put other stuff in, too, but I usually just do it like this.
The key to this whole thing, see, is getting the heat right. Don’t be crankin’ it up too high. Keep it low, like a simmer, you know? You don’t want to burn nothin’. Just melt it all together nice and slow. You don’t want to overheat it. That is very important, don’t overheat it. You just want it all melted and smooth.
Now, here’s the other thing. When you cookin’ this kind of stuff, candy and such, you gotta bring it up to a boil, they say. Then, you gotta let it cool down a bit ‘fore you start stirrin’. If you start stirring too soon, it won’t be right. I don’t know why, it just won’t. But also don’t wait too long, it will become hard.
- Creamy peanut butter, the smooth kind
- Vanilla frosting, in a tub
- That’s about it for the must-haves
When it’s cooled down some, then you gotta stir it like crazy. Don’t stop stirrin’, not even for a second. That’s how you get it real smooth and fine, no lumps or bumps. Stir, stir, stir, ’til your arm feels like it’s gonna fall off. But don’t stop. And, after you stir it for a while, it will look good. Then you can stop.
Then, you pour that whole mess into that pan you fixed up earlier. Spread it out even, so it’s the same thickness all over. Then, you gotta let it sit and cool down completely. This takes a while, so be patient. You can stick it in the icebox if you’re in a hurry, but I just let it sit on the counter.
Once it’s cooled off and hard, you can cut it into squares. I like to make ’em kinda small, bite-sized. But you can make ’em however big you want, it don’t matter. But it needs to be completely cool, or it will not cut right.
This peanut butter fudge recipe, it’s a good one. People always ask me for it. It’s not hard to make, just gotta follow the steps. And don’t be afraid to stir, stir, stir. That is a must. That’s the secret, I reckon. That and using good peanut butter. And using a good pan.
You can add other things to this fudge if you want, too. Some folks like to put in chocolate chips or nuts. I don’t usually do that, but you can if you want. It’s your fudge, make it how you like it. But the peanut butter and the frosting, that’s the base. Don’t forget that.
This fudge, it keeps good, too. You can put it in a container and it’ll last for a while. Not that it ever lasts long around here, folks gobble it up too fast. But if you need it to last, it will. Just make sure it is in a container that seals well.
This recipe, I learned it from someone else, they made it at their house and had all the family there. And they gave me the recipe. I’ve been makin’ it ever since. It’s a good one to have, especially around the holidays. Or for a get-together. Just don’t expect it to last. People eat this stuff up very quickly.
So, that’s how you make peanut butter fudge with icing. It ain’t hard, just gotta remember a few things. Low heat, let it cool, and stir like crazy. And use that smooth peanut butter. And a good pan. That’s all there is to it. If I can do it, anyone can do it. It’s that simple, really.