Peanut Butter Fudge

Life in GeneralWhat I'm Sewing
Written By Christine Myers

Random? A bit, yes. But why not?? It’s bringing me joy, and that’s worth sharing.

First, some business updates: Someone wants to purchase the Big Fish pattern wholesale in printed booklets, so I’ve been scrambling to reformat the pattern and get it ready to print. It’s super exciting. I also made up a google form to get some pattern testers to hopefully help me publicize it. I need to send the pattern off for tech editing before (or after??) I do that though. I’m honestly not sure what the proper sequence of events is here.

I started cutting fabric to make a baby size Big Fish sample quilt that will be pink fish with yellow fins on a blue ditsy floral background. It’s going to be super cute and will help showcase both alternate color schemes and an alternate layout.

 

ANYWAY, BACK TO PEANUT BUTTER FUDGE.

You’ll need three ingredients and a stand mixer:

500 grams of powdered sugar
450 grams of creamy peanut butter
¼ to ½ tsp salt (it helps cut the sweetness)

  1. Weigh your ingredients. This recipe depends on correct ratios, and weights are more accurate than volumes.

  2. add the powdered sugar to the bowl before the peanut butter. This prevents the peanut butter from all sticking to the bowl.

  3. use the paddle attachment and start the mixer on low/stir and maybe use your hands as a shield to reduce powdered sugar fluffing out.

  4. once the stuff in the bowl looks a bit like sand, turn the mixer up to the next setting (2 on a KitchenAid Artisan).

  5. Let it run for a long time. Like 30 minutes. For real.

Your pb fudge is going to go through a bunch of phases: sand, wet sand, sand clumping up against the bowl sides in sheets, then breaking off in chunks, bigger and bigger chunks, and the final stage - when no more fudge is building up on the walls of the bowl.

Let the mixer knead the fudge until it becomes like a thick bread dough, and until it starts balling up on the paddle. I usually let it ball up three times before I declare it finished. Heads up: the fudge will be a bit warm (and your mixer will be a bit warm too).

I am a savage heathen and eat it out of a tupperware container with a spoon, but you could roll it out between layers of wax paper and cut it into cubes like a dignified, classy person.

I have no idea how long it lasts at room temperature… sorry. But it’s delicious and shouldn’t last too long anyway, right??

Have a good one, friends! Happy quilting!

Christine Myers
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