Peanut Butter Fudge

Jim is bringing peanut butter fudge into the office as holiday gifts for his colleagues. We tried two different recipes, one with marshmallow creme and one without. The winning recipe is below (without marshmallow).

Servings: 18 muffin cups

Fresh
1 cup (2 sticks) butter

Pantry
1 cup creamy peanut butter
1 tsp. vanilla extract
3-3/4 cups Confectioners’ sugar

Melt butters
Line 18 cups in a muffin pan with liners. In a medium bowl over simmering water in a double boiler, combine peanut butter and butter.  Stir until butters are melted and combined.

Add sugar and vanilla
Add vanilla extract and slowly add Confectioners’ sugar while stirring constantly over low heat.

Transfer fudge and cool
Spoon fudge into the muffin liners and smooth with a spatula. Each muffin liner will be about 1/2 full. Let cool at room temperature. Cover with plastic wrap and store in the refrigerator until ready to serve.

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