Several years ago David, my dad and I visited Scotland. We took the train from London, where my dad was living at the time, to Edinburgh, where we rented a car and set out for the north. We had a wonderful trip and one of my favorite memories was when we ducked into a tiny candy shop in a little village and bought well over a pound of fudge. Back on the road, several hours later I asked if I could have a piece, but, much to my dismay, I discovered that my dad and David had eaten it all. Thankfully I had the foresight to try a small piece in the store before we left.
Me and my dad outside of one of our hotels in Scotland… I was still nice even though he and David ate all of the fudge.
Fudge is something that I have always loved. My favorite fudge in the whole world comes from a store in Estes Park, Colorado called Laura’s (the chocolate peanut butter is the best ever). I’ve never attempted peanut butter fudge, but I decided to give it a go. The final result may not be Laura’s, but it’s not bad. It would make a great, easy homemade Christmas gift.
Chocolate Peanut Butter Fudge
Adapted from Giada De Laurentiis’ Recipe for Cinnamon Chocolate Fudge here
Ingredients:
- 8 ounces semi-sweet chocolate chips (about 1 ¼ cups)
- 1 (14 ounce) can of sweetened condensed milk
- 3 Tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 cup creamy peanut butter
Directions:
- Butter the bottom and sides of an 8×8 inch square cake pan and line with parchment paper and set aside.
- In the top of a double boiler (or you could use a medium sized glass or metal bowl) set over simmering water, combine the chocolate chips, sweetened condensed milk and butter.
- Mix continuously until all of the chocolate has melted and the mixture is smooth.
- Remove from heat and add the vanilla peanut butter.
- Stir until completely combined and immediately pour into prepared dish.
- Refrigerate for at least 2 hours, or overnight.
- Holding onto the parchment paper, remove fudge from cake pan and onto a cutting board (while keeping the fudge on the parchment paper.
- Using a warm, clean knife cut the fudge into desired shapes and serve immediately or store, refrigerated or frozen, in an airtight container.
The easiest way to remove the fudge from the pan is to just lift it out on the parchment paper… this makes for easy clean up as well.
The final product.