Buckeye Fudge
Yield: 48 servings
Peanut Butter Layer:
1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups powdered sugar
Chocolate Layer:
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1 1/2 cup dark or semi-sweet chocolate chips
2 tablespoons butter
DIRECTIONS for the stove-top:
Peanut Butter Layer - Combine the peanut butter, butter and vanilla in a medium size saucepan over medium low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Chocolate Layer - Combine the milk, the chocolate and the butter in a medium size glass bowl over a simmering pan of water and allow it to slowly melt while stirring occasionally. Once it has fully melted, stir until smooth. Pour over the peanut butter fudge.
Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!
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