Today I am patting myself on the back as I am feeling quite accomplished. Not only did I order my Christmas cards from Shutterfly but I also made my first batch of holiday fudge - both before Thanksgiving has even arrived. Now I just need to shop for all my gifts, wrap the gifts, address and send out my Christmas card, bake up a storm, decorate the house inside and out and pray that everything goes smoothly. After all that I will REALLY feel accomplished!
Speaking of accomplishments I have to say that April Turell is quite an accomplishment in many, many facets of her life. Not only is she the owner and creator of the wonderful food blog named, Angels Homestead (my Secret Recipe Club assignment for this past month of November), she is also a lovely wife, a mother to 5 children and mamaw (grandmother) to 2 grandchildren along with one of the original owners of the Secret Recipe Club! I was honored and delighted to have been assigned to April's blog. I discovered delicious recipes along with fantastic household hints (who knew you can actually make your very own disinfecting wipes). Most importantly I came upon a recipe for Peanut Butter Fudge.
Creamy, simple, rich and yes, delicious Peanut Butter Fudge. So good! I whipped up a batch and made everyone in my household test taste it. Umm they all kinda LOVED it! But before it disappeared completely I wrapped some up to hand out as a homemade, made from the heart gift. I plan on giving fudge to those that I adore. You should too! - and I have just the right recipe for you to use....just follow the directions below. :-)
Peanut Butter Fudge
(recipe found on Angels Homestead)
Ingredients -
2 sticks salted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar
Directions -
1. Place butter and peanut butter in a large microwave proof bowl. Heat for 1 minute microwave and then stir. Continue to microwave in 30 second intervals - stirring after each 30 seconds until completely melted.
2. Add in vanilla extract and powdered sugar - one cup at a time, stirring well in between each cup of sugar.
3. Once the mixture is completely smooth pour into an 8x8 square pan that has been lined with buttered tin foil or parchment paper. Refrigerate for at least 2 hours and then cut into bit size squares. Enjoy!
Happy Peanut Butter Fudge Making!
