Potatoes Romanoff - This Didn't Stay in Vegas

There is nothing quite like a batch of old-fashioned peanut butter fudge, especially when it’s freshly made by your Grandma. Which is why I really wish my Grandma would have made peanut butter fudge. Oh well, she gets a pass because of the other delicious things she fed me.

This old-fashioned style of peanut butter fudge is not that easy to find. Admittedly, I’ve not looked that hard, but the times I have run across some, it always seems to be the soft, creamy version, which is not the kind I’m into. If it’s going to feel like peanut butter in my mouth, then what’s the point? No, I want something that feels dense, and firm in my fingers, but will almost instantly liquefy in when it hits my tongue.

As I mentioned, you’ll want to cut this when it’s just cool enough to get a clean slice. If you leave it in the fridge, and then cut it ice-cold, it will tend to fragment. The good news is that peanut butter fudge shards are delicious, so it’s not really that tragic of a problem. And yes, this technique will work with other nut butters, like almond, or cashew, just in case someone around you is allergic, but regardless of what you use, I really do hope you give this peanut butter fudge a try soon. Enjoy!

Ingredients for 64 small cubes of Peanut Butter Fudge:

1 1/4 cups unsalted butter

1 1/2 cups creamy peanut butter

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

1 1/2 teaspoons vanilla extract

1 pound powdered sugar, sifted (about 3 1/2 to 4 cups unsifted)

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