Make this fudge just before hibernating for the evening, and it will be ready to slice and serve by morning.Tad Seaborn/The Globe and Mail
This delicious fudge isn't about good fats versus bad. It's about about comfort for desperate Canadians obsessively posting screen grabs of current wind chill temperatures. Winter saturation has officially hit and there needs to be a salve for our sorrows: In my house this week it was fudge. It's my winter version of a 100-mile-diet offering, with ingredients available at any convenience store. Make it just before hibernating for the evening, and it will be ready to slice and serve by morning.
Peanut butter fudge
1 cup smooth peanut butter
1 cup unsalted butter
1 tsp. vanilla
2 cups icing sugar
Method
In a medium pot over medium-low heat, melt 1 cup smooth peanut butter and 1 cup unsalted butter. Don’t let it boil or even bubble. Stir in 1 teaspoon vanilla.
Once the mixture is melted and smooth, remove from heat and whisk in 2 cups icing sugar until the mixture has no lumps. Pour into a greased 8-by-8-inch dish and chill overnight.
Remove from fridge and allow to soften for 10 to 15 minutes, then cut into squares and devour.
Sue Riedl