Monday, December 8, 2014
Everyone wants an easy fudge recipe for the holidays
Allie McMurphy-she's my human- is working hard to establish the Historic McMurphy Inn and Fudge Shop as one of the premiere stops for all the Fudgies who come to visit the island. It's rather tough when everyone seems to have already made up their mind about you. Luckily we have a nice group of family and friends to encourage us and to taste test our new fudge ideas.
Speaking of fudge, typically puppies can't eat chocolate, but Allie has a peanut butter fudge recipe so easy that kids can make it and- as long as you keep a portion without chocolate- puppies can enjoy a lick or two.
She said I could share this with you and if you want more recipes there are ten original recipes in each Candy Coated Mystery.
One last bit, we're giving away a copy of To Fudge or Not To Fudge. So please leave a comment telling me what your favorite fudgie food is for a chance to win. Good Luck!
No Cook Peanut Butter Fudge
½ cup of butter
½ cup of peanut butter
1 pound of powdered sugar
1 cup chocolate chips, nuts, sprinkles M&M's or any mixer that might be fun. (optional)
1/2 tsp vanilla
In sauce pan over medium heat-melt butter and peanut butter together stirring constantly. Once melted take off the heat and beat in sifted powdered sugar 1 cup at a time until it forms a cookie dough like ball. Stir in vanilla. Choose a mixer like nuts or chips or sprinkles and stir them in.
Pat into a buttered 8x8x2inch pan. Run a butter knife through it to cut desired piece sizes. Cover and place in fridge until cool. Once cool, run a knife around the edge of the pan to loosen. Pop out, break apart and serve. Store leftovers if you have any in an air tight container.
Note: fudge must be cut before cooled or it will break.