Ingredients
Equipment
Method
- Grease an 8-inch square baking pan, or line it with parchment paper on the bottom and two sides for easy removal.
- In a large bowl, beat the powdered sugar, brown sugar, butter, vanilla, and peanut butter until the mixture is completely combined and crumbly.
- Pat the peanut butter mixture evenly into the prepared pan.
- Refrigerate the base while you prepare the chocolate glaze.
- Melt the chocolate, butter, and corn syrup together in the microwave or a double boiler. Mix until smooth.
- Add the cream and mix with a whisk or spatula until the glaze is completely smooth and shiny.
- Pour the chocolate glaze over the peanut butter layer and spread it evenly using an offset spatula or spoon.
- Refrigerate the fudge until it is firm, which may take 30 minutes to a couple of hours.
- Slide a smooth knife along the sides of the pan to release the fudge. Lift the block out using the parchment paper handles.
- Transfer the fudge to a flat surface and cut it into 1-inch squares, triangles, or rectangles using a sharp knife.
Notes
Read the recipe first and gather ingredients at the correct temperature, along with your equipment, before you start mixing. If you use natural nut butters without added sugar, the base may be more fluid than if you use traditional brands. You can double this recipe and use a larger pan. For variations, try using almond butter or cashew butter instead of peanut butter, or mix milk chocolate with the semisweet chocolate in the glaze. Store leftovers in the refrigerator in an airtight container for several weeks.