Holy Fudge...It Worked!

So when I posted about the really easy, no marshmallow fudge, I knew I would have to find ways of using the same recipe to make other kinds of fudge.  Fudge Experiment #1: easy peanut butter fudge

First, a special thanks goes to the inventor of peanut butter, some say it was George Washington Carver, while others say that the Aztecs were buttering the peanuts long before George came along...who cares?!  Genius!!

Second, a special thanks goes to the person who decided that peanut butter needed to be made into a chip form...Reese's were the only kind I saw at Walmart, but maybe there's another company out there somewhere.

It's the same recipe as before, just with peanut butter chips.  (Don't worry, I'll post the recipe again.)

Throw everything in a microwave save bowl, one large enough to allow for stirring.  Then pop it in the microwave for 2 minutes on half power, remove and stir.

Put it back in the microwave for another 3 minutes at half power.  When done give it a good final stirring, making sure to get all peanut butter chips incorporated, then pour in prepared pan (8x8, lined w/ foil, spray with cooking spray).

Put it in the fridge for a couple of hours to chill.

tada!

Easy Fudge

   3 c. peanut butter chips

   1 (14oz) can sweetened condensed milk
   1/4 c. butter
   1/8 tsp salt
   1 tsp vanilla

1. Prep 8x8 pan with foil overhanging, spray with cooking spray.
2. Combine all ingredients in a microwave safe bowl on half power for 2 minutes, stir, then microwave again for 3 minutes on half power.
3.  Give one final stir, making sure to get a consistent, smooth texture.
4. Pour into prepared pan and refrigerate until set.
5. Cut and enjoy!
6. Refrigerated any leftovers.

Fudge Tip:  Remember, you'll have to refrigerate the leftovers because this fudge wasn't cooked at candying temperature, you can't let it sit at room temperature without becoming a mess.

Be watching...Fudge Experiment #2 coming soon!

Happy cooking!