Whoever first came up with idea of combining peanut butter and chocolate deserves a medal — or at least a pat on the back. If you’ve ever eaten a Reese’s Peanut Butter Cup, a 5th Avenue candy bar or a KitKat, you know what I mean.
And if you haven’t guessed by now, I’m a big fan of that combination. Perhaps my favorite peanut butter-chocolate food is a fudge that contains both.
Growing up, my mom used to make a peanut butter fudge that can be best be described as scrumptious. I remember many a time sitting down with a tin of the fudge and eating it until each and every piece was gone.
I got to thinking about peanut butter fudge after viewing an email about holiday treats from Spice Islands that featured the following recipe. If the peanut butter fudge is anything like Mom’s, it’s probably worth trying.
Peanut Butter Fudge
¼ cup Karo Light or Dark Corn Syrup
¼ cup butter or margarine
1 18-ounce jar creamy peanut butter (2 cups)
1¼ cups powdered sugar
1 teaspoon pure vanilla extract
Combine corn syrup and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter melts. Remove from heat; stir in peanut butter. Cook and stir over low heat until smooth. Remove from heat.
Add powdered sugar and vanilla. Beat until smooth with wooden spoon.
Spread in a greased 8-inch square baking pan. Refrigerate 2 hours or until firm. Cut into 1-inch squares.
Tip: Line pan with aluminum foil and coat with cooking spray. When fudge is firm, lift out foil for easy cutting.
Yield: 64 pieces.