Peanut Butter Fudge



Peanut brittles known famously as chikkis are kids favorites from generations....Peanuts are a healthy source of anti-oxidants, then why not try a different version of Peanut sweets today...


To make  15-20 Peanut Fudge pieces, we need

* 3/4 cup u salted peanut butter

* 1cup Butter

* 2 and 1/2 cups brown sugar

* 1/2 cup milk

* 3 and 1/2 cups icing sugar

* 1 tsp vanilla extract



If you have store bought unsalted Peanut butter, then this will be faster..incase, you prefer homemade peanut butter then, dry roast 4 cups of peanuts and once cooled, grind them well without adding water, to a fine paste. If you like nutty texture, then stop grinding right when you find small bits of peanuts remaining in the paste. Your homemade Peanut butter is should reduce to 3/4 cup but incase you made extra, bottle it and use it on toasts or the famous 'Peanut Butter and Jam sandwiches' ...incase you want to remove the skin after roasting the peanuts, it will take longer to blow away the skin, however, your peanut butter will be a fair version !

Going ahead with the fudge recipe, Heat a wide pan and reduce to low heat. Now Melt butter in the pan and add brown sugar and stir, once the sugar dissolves fully, add milk and mix well. On low heat, bring to boil...low heat helps avoid burning the mixture...keep stirring to let it boil for few more minutes and turn off the heat and keep aside. Now add Peanut butter carefully and mix vanilla extract and stir well to make sure the peanut butter and vanilla combine well with the milk mixture, without any lumps. In a separate large bowl of icing sugar, pour this peanut butter mixture and beat it with a whisk until well mixed and smooth. The fudge is ready to spread into a wide baking dish or pan and let it cool, then cut into squares or traingles. Being in India, there should not be any peanut allergies among kids and they are mostly used to peanut flavors, here and there,right from childhood. These Fudge pieces make a delectable sweet dish for this festive season.