Hi
I was just wondering if anyone could tell me how to concert this peanut butter fudge recipe into both a chocolate and white chocolate fudge recipe (ideally still being done in the microwave).
I love the buttery texture of this fudge and am not a fan of the condensed milk fudge recipes. Any help someone can give me would be greatly appreciated.
Thanks
Kelly
Ingredients
8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
Directions
Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
I was just wondering if anyone could tell me how to concert this peanut butter fudge recipe into both a chocolate and white chocolate fudge recipe (ideally still being done in the microwave).
I love the buttery texture of this fudge and am not a fan of the condensed milk fudge recipes. Any help someone can give me would be greatly appreciated.
Thanks
Kelly
Ingredients
8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
Directions
Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
