I am so happy my kids don’t have peanut allergies. Peanut allergies are no joke and I’m not trying to make light of anyone’s condition–I know it is a very serious matter. It’s just that I have such a love for all things peanut that it would be difficult–not impossible, but definitely difficult–to eradicate peanuts from my life.
I was also pleasantly surprised when I learned that my daughter’s elementary school does NOT have a peanut ban. It may come as a surprise to some of you, but there are schools that ban peanut products because of the severity of their students’ allergies. Our preschool worked this way, though, being a private institution, they have the right to ban whatever they so choose. Some public schools, however, also take this approach, removing peanut butter and jelly sandwiches from their former iconic status as the standard main attraction of a cold lunch (and back-up lunch provided by the school, for those who have forgotten theirs at home) and replacing them with…I don’t know, sunbutter instead? Not that there’s anything wrong with sunbutter. Or tahini, for that matter. Both can be adequate substitutes for peanut butter in sandwiches. My daughter has never complained about either, but she’s always known them as a part of her lunchtime repertoire. It’s just not the same if you grew up with pb&j.
Peanut butter fudge is a whole different level. Decadent and delicious, seriously addictive, and one of the call signs of fall. Like the kids returning to school, and Labor Day weekend, fudge makes me think of a rainbow of leaves cascading from the sky, crisp air, trees bursting with ripe apples, and the wonderful aroma of wood burning. Just about every country fair has a fudge booth or two, and peanut butter fudge nearly always graces those tables. It’s almost worth pushing your way through the crowds for it–almost.
Instead of dealing with paying for parking, admission, and having the honor of being herded like cattle, you can make peanut butter fudge at home. Save some money–and your sanity–and have it all to yourself. That’s a plan I can get behind! This fudge comes together really easily, utilizing the microwave for the cooking. Before long, you can lose yourself in the memory of autumns past, the carefree chapter in your life. It’s almost within your grasp again…
- 1 cup creamy peanut butter
- 1 cup (16 Tbsp) butter
- 1 tsp vanilla extract
- 1 lb powdered sugar (confectioners sugar/10x sugar)
- ½ cup semi-sweet chocolate chips
- Grease an 8×8 dish with butter (you can use the wrappers from the butter in the recipe to do this) and line with parchment paper or aluminum foil. Set aside.
- Put the peanut butter and butter in a large microwave safe bowl and heat in the microwave on HIGH power for 2 minutes. Stir and heat again for 2 more minutes on HIGH. Remove from microwave.
- Stir in the vanilla extract and powdered sugar with a silicone spatula. It may be difficult at first, but it does get easier. Stir until there are no dry spots left.
- Gently fold in the chocolate chips, being careful not to stir too much–you want to have some of the chips intact in the final fudge.
- Spread into the prepared dish. Cover with wax paper, pressing it down onto the surface of the fudge.
- Refrigerate for 2 hours before cutting. Store in the refrigerator.
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