RECIPE: Peanut Butter & Jelly Fudge
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April 2nd is National Peanut Butter & Jelly Day. You can have PB&J oatmeal, a PB&J-stuffed omelet or PB&J-topped waffles for breakfast,. For lunch, a PB&J sandwich for lunch, and PB cake or ice cream with a jelly/preserves topping for dessert—or a piece of this peanut butter and jelly fudge. You can make this PB&J fudge in just 8 minutes, plus 4 hours in the fridge. Then, you’re ready for snacking. Peanut butter fudge is super-simple to make, but adding jelly makes it more fun, not to mention a perfect way to celebrate National Peanut Butter & Jelly Day. Made with just peanut butter, jelly, confectioner’s sugar, butter, and white chocolate, this rich, yummy fudge is a treat for kids and grown-ups alike. The recipe is from ILovePeanutButter.com, the website of Peanut Butter & Co. It was developed by Caroline Wright of TheWrightRecipes.com. She used Peanut Butter & Co.’s Smooth Operator creamy PB. > Recipe #2 for “crunchy” PB&J fudge with added chopped peanuts. > 12 more PB&J recipes, from oatmeal to pizza. Elsewhere on The Nibble: > The history of peanut butter and jelly. > The different types of jelly, jam, preserves, and other fruit spreads: a photo glossary. > The history of peanut butter. > The year’s 13 peanut butter holidays. > The year’s 60+ candy holidays. Prep time is 3 minutes, cook time is 5 minutes, plus 4 hours chilling to set. Ingredients For 24 Pieces 1. COMBINE the peanut butter and butter in a medium saucepan. Heat over medium until melted; stir in the confectioners’ sugar and salt until combined. |
 [1] Can you resist PB&J Fudge? (photo © Caroline Wright and PB & Co).
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2. POUR into an 8-inch square pan lined with parchment. Stir together the jam and melted chocolate, place dollops atop the fudge and use a knife to swirl the mixtures until marbled. If you’re not certain how to make a swirl, here’s a video of the recipe. 3. REFRIGERATE until chilled and firm, about 4 hours. Cut into pieces. You can store fudge in the refrigerator for up to 1 week. More recipes follow.
Ingredients 1. LINE an 8-inch square pan with foil, extending foil over edges of pan, ensuring that the foil is smooth to prevent creases in the fudge. Spray with cooking spray. 2. HEAT 2/3 cup of the sweetened condensed milk and peanut butter in 2-quart heavy saucepan over medium heat, stirring often, just until it begins to bubble. Remove from the heat. 3. STIR in 1 cup of white chips, mixing until melted and smooth. Stir in the peanuts and almond extract. Spread evenly in prepared pan. Chill. 3. HEAT the remaining sweetened condensed milk, jelly/jam, lemon juice, and food color in 2-quart heavy saucepan over medium heat, stirring often, just until beginning to bubble. Remove from heat. Stir in remaining white chips, mixing until melted and smooth. Spread evenly over peanut butter layer. Chill 1 hour or until firm. Tip: Adding lemon juice brightens the raspberry flavor. 4. REMOVE the fudge from the pan by lifting the edges of the foil. Using a warm knife, trim the uneven edges from the fudge. Cut into 64 squares. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
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