Total:
20 min
Active:
20 min
Level:
None

Ingredients

Directions

Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.

IDEAS YOU'LL LOVE

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Brown Butter and Bourbon Maple-Glazed Doughnuts

Recipe courtesy of Bobby Flay

Mini Chopped Salad with Buttermilk Dressing

Recipe courtesy of Ree Drummond

Chocolate Fudge

Recipe courtesy of Alton Brown

Buttermilk Biscuits

Recipe courtesy of Gourmet Magazine

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking