Peanut Butter Fudge

I’m not a huge fan of fudge because most of the time it’s too sweet for me. But a week ago, I absolutely got hooked to this peanut butter fudge that someone had brought to a party. Fortunately, she shared the recipe with me, and of course I had to try it out. Verdict: tastes much better with smooth peanut butter than the one with chunks in it.

Recipe Courtesy: Lucy Martin

Ingredients:

  • 2 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup milk
  • 1 stick butter
  • 2 teaspoons salt (or less if you wish, I just don’t like my fudge being too sweet)
  • 1/2 teaspoon vanilla
  • 1 cup peanut butter

Instructions:

1. Melt butter in a medium saucepan over medium heat.

2. Stir in milk, both sugars, and salt to taste. Heat gently until all sugar has dissolved

3. Once everything’s nice and smooth, bring to a boil and boil for 3 minutes, stirring frequently (it is best to keep stirring so that the sugar doesn’t get stuck to the pan). Remove from heat.

4. Whisk in peanut butter and vanilla and quickly pour into an 8×8 inch dish. Chill until firm and cut into squares.

Peanut Butter Fudge

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Cookies I: Peanut Butter & Oatmeal Cookies

This one is just one of those classic peanut butter recipes, which I decided to add something to. For some people, just plain peanut butter cookies are too much of a single flavor to handle (including me, sometimes), so I decided to try peanut butter and oatmeal cookies. Warning: This recipe makes A LOT of cookies. However, I would be wary of recommending scaling everything down by a half or a third. Feel free to try and scale the ingredients down and if the cookie dough is too dry, then add more peanut butter or butter. Alternatively, it the dough is too squishy or too liquidy, add some more flour.

Ingredients

  • 1 cup butter (Remember, measuring butter is not the same as measuring flour. I’d recommend googling measuring butter before using it in the recipe, or using http://www.onlineconversion.com/cooking_butter.htm)
  • 2 cups sugar (I prefer brown sugar, but white works as well)
  • 3 eggs
  • 1/2 cup peanut butter
  • 3 cups oats, uncooked (feel free to reduce if it’s too oat-y for you)
  • 1 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1  teaspoon ground cinnamon
  • 1/2 teaspoon vanilla

The cookies in the oven!

Directions

  1. Cream butter – make sure it has been lying outside for a while. It’s so much easier to cream butter if it’s at room temperature. (Warning: do not try and melt the butter to cream it because that is going to ruin the consistency of the cookie dough, you need to cream it after it’s just been lying outside. I didn’t have one of those creaming tools, so I just used a fork). Gradually add sugar, beating well.
  2. Add eggs, vanilla and peanut butter to the above mixture and beat well.
  3. Combine oats, flour, soda, salt, and cinnamon in a separate bowl. Add in the creamed mixture, beating well.
  4. Drop dough by heaping teaspoonsfuls onto lightly greased cookie sheets. I prefer dropping  just lumps of the cookie dough over the sheet, rather than flattening the dough over the cookie sheet and then baking it. Use cooking spray to oil the baking sheet, or if you don’t have that, just take a paper towel, dip it some oil and rub the paper towel over the cookie sheet.
  5. Bake at 350F for 10-11 minutes, or till the edges start getting browned
  6. Cool slightly on cookie sheets; remove to wire racks.