Next, I gradually added the powdered sugar, mixing it in until it was well incorporated. The mixture will start to thicken, and I recommend using a spatula here to ensure everything comes together beautifully. Don’t forget to scrape down the sides of the bowl to get every last bit of that creamy goodness! After that, I added the vanilla extract, giving it one final stir to enhance the flavors even more.
Now, it’s time to get the fudge into the baking pan. I lined my 8×8-inch pan with parchment paper for easy removal, but if you don’t have any, just greasing the pan will work fine. I spooned the peanut butter fudge mixture into the pan, spreading it evenly. Once it was nicely smoothed out, I popped it into the refrigerator for about 2 hours to set. The wait is the hardest part, but it’s worth it for that velvety finish!
After the fudge has set, I carefully lifted it out of the pan using the parchment paper. The texture was perfect—smooth and creamy, just the way I like it. I cut it into squares, and it was a joyous moment to see it all come together. Now, I just had to resist the urge to eat it all in one go!
Pro Tips for Best Results
When I first made this fudge, I tried using natural peanut butter, and while it tasted fine, the consistency was a bit grainy. So, I highly recommend using creamy peanut butter for that dreamy texture. If you prefer a crunch, go for crunchy peanut butter, but keep in mind it will change the texture slightly.
Also, I noticed that the temperature of your butter can make a difference. If it’s slightly too cold, it’ll be harder to mix, and you may end up with lumps. For a foolproof blend, let your butter sit out for a while to reach room temperature before you start mixing.
Lastly, let the fudge sit for a full two hours in the fridge. I know it’s hard to wait, but trust me; this extra time allows it to firm up properly, which makes all the difference when you cut it into squares!
Common Mistakes to Avoid
One of the biggest mistakes I made the first time was not measuring the ingredients accurately. I was in a hurry and thought I could wing it, but my fudge ended up too crumbly. I always recommend using accurate measurements for this recipe; it pays off in the end! (See the next page below to continue…)