Pipe Dream #153: To De-Frag – Creamy Peanut Butter Desert Fudge

I had a few concerns about posting this recipe. Ok, I had just one concern.

I felt that the visuals were below par. You may note the extremely fragged top of these fudge squares. FraggED due to my impatience and disinterest in being perfect.

But here’s the thing. I got over my concern pretty quickly, given the fact that this recipe is  a must-make for your next holiday gathering. Must. 1) It is super simple and no-fail. 2) It is highly, highly addictive, which means that you have to make it for an occasion or you will be eating all of it alone. I took mine to work, and people kept shooting me nasty emails like, “Lauren, why did you bring this in??? I’m on my third piece. I’m dying.” Or something like that.

Besides, I figured posting it would be good for my humility.

These are a few of my favorite things. White on white on white, which I hear is “fresh” these days.

And of course, my most favorite things. Combined. I am smiling just looking at those two together. Everyone knows they are such a great couple. Made for each other, probably.

Wonk-esque.

Now, all you have to do in order to make vast improvements on my fail of this recipe is to wait until the fudge is all the way set before you cut it. Just wait! Unless you are somewhat attracted to the arty cracks. You could, like, build a food landscape or something. Ooh! You could also dress up this fudge a little bit, sprinkling the tops with pralines or chocolate or drizzling with peanut butter before it is set. Wild.

Humbled ever and anon,

L

Creamy Peanut Butter Fudge

Adapted from Shugary Sweets

3 cups white sugar
¾ cups unsalted butter
1 pinch salt
1 cup heavy cream
2 cups white chocolate chips
7 ounces marshmallow cream
¾ cups creamy peanut butter

Line an 8×8 baking dish with parchment paper or foil, leaving an overhang of foil/paper on two sides of the pan to use as a handle later. Set aside.

In a large saucepan over medium heat, heat the sugar, butter, salt and heavy cream until combined. Bring to a rolling boil and stir continuously for 4 minutes.

While that mixture is heating, mix the white chocolate, marshmallow cream and peanut butter until well-blended.

After four minutes, immediately remove boiling mixture from heat.  Whisk in white chocolate/marshmallow cream/peanut butter mixture. Pour fudge into prepared pan and refrigerate for 3 hours. Do not be like me and become impatient, or you will have desert fudge on your hands.

Remove fudge from pan using the paper handles. Cut into pieces and store in an airtight container between wax paper layers.

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4 Responses to “Pipe Dream #153: To De-Frag – Creamy Peanut Butter Desert Fudge”


  1. 1 frugalfeeding November 27, 2012 at 9:11 am

    These sound naughty… I approve with all my heart…

  2. 2 Cindy and Tom Behling November 27, 2012 at 3:41 pm

    Hide this recipe from the house munchkins! I can already feel addiction in my veins!

  3. 3 Ellie January 30, 2013 at 2:28 pm

    I must try this. Seems so easy!

  4. 4 Rolando February 25, 2013 at 4:27 pm

    Hi there. Sorry to trouble you but I ran across your web site and discovered
    you’re using the exact same template as me. The only issue is on my site, I’m unable to get the style and design looking like yours.
    Would you mind contacting me at: rolando_dolan@gmx.
    net so I can get this figured out. By the way I have bookmarked your web-site:
    https://pipingdreams.wordpress.com/2012/11/27/pipe-dream-153-to-de-frag-creamy-peanut-butter-desert-fudge/ and will be visiting frequently.
    Thanks!


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