I remember the very first time I stumbled upon Alton Brown’s Peanut Butter Fudge; the rich, creamy texture instantly took me back to my childhood afternoons spent eagerly watching my grandmother carefully craft her legendary treats.
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How to make Alton Brown’s Peanut Butter Fudge
Alton Brown’s Peanut Butter Fudge is a deliciously creamy and rich dessert that combines the flavors of peanut butter, chocolate, and sweetened condensed milk. Known for his approachable recipes, Alton Brown simplifies the process of making fudge, making it accessible even for beginners in the kitchen.
Ingredients:
1 cup (2 sticks) unsalted butter, plus more for greasing the pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar (confectioner’s sugar)
Equipment:
8×8-inch baking dish
Microwave-safe bowl
Spatula or wooden spoon
Plastic wrap or microwave-safe cover
Instructions:
Prepare the Pan: Lightly grease your 8×8-inch baking pan with butter to prevent the fudge from sticking. Alternatively, you can line it with parchment paper for easier removal.
Combine Butter and Peanut Butter: In a large microwave-safe bowl, combine the butter and peanut butter. Cover this with plastic wrap or a microwave-safe cover. The covering helps in trapping the heat and melting the ingredients evenly.
Microwave: Place the bowl in the microwave and heat on high power for 2 minutes. Carefully remove the bowl (it will be hot) and stir the mixture until it’s well combined. Return it to the microwave and heat for another 2 minutes.
Add Vanilla and Sugar: Remove the bowl from the microwave. Stir in the vanilla extract. Gradually add the powdered sugar, a bit at a time, stirring until thoroughly combined. The mixture will thicken and become dough-like.
Spread into the Pan: Transfer the fudge mixture to the prepared baking pan. Use a spatula to spread it evenly across the pan. You might need to press it down firmly to eliminate any air bubbles and ensure it sets evenly.
Chill the Fudge: Refrigerate the fudge for at least 2 hours or until it is firm enough to cut. This chilling process helps the fudge solidify and enhances the flavors.
Cut and Serve: Once the fudge is firm, lift it from the pan (if you used parchment paper), place it on a cutting board, and cut it into squares using a sharp knife. If the fudge is directly in the pan, cut it while it’s in the pan.
Tips for Perfect Fudge:
Peanut Butter Choice: Use creamy peanut butter for a smooth texture. Crunchy can be used if you prefer a bit more texture in your fudge.
Microwave Settings: Microwave strengths can vary. Keep an eye on your mixture and adjust the microwaving time as necessary to prevent overheating.
Sifting Sugar: For an even smoother texture, sift the powdered sugar before adding it to the peanut butter mixture.
Storage: Store the fudge in an airtight container in the refrigerator. It should last for about a week.
What to serve with
Alton Brown’s Peanut Butter Fudge, with its rich and decadent flavor, is a treat that stands splendidly on its own. However, pairing it with the right accompaniments can elevate your dessert experience, offering a delightful contrast or complement to its creamy texture and sweet, nutty flavor.
Beverages:
Coffee: A cup of strong, black coffee offers an excellent contrast to the sweetness of the fudge. The bitterness of the coffee balances the sugar, enhancing both flavors.
Milk: There’s a reason why peanut butter and milk are a classic combination. Cold milk or even a rich, creamy hot chocolate can be soothing and complement the fudge’s richness.
Dessert Wine: For a more adult affair, a late-harvest Riesling or Port can provide a sweet, complex counterpart to the fudge. The wine’s richness and slight acidity can cut through the sweetness and cleanse the palate.
Snacks:
Salted Nuts: A bowl of salted almonds, peanuts, or cashews can add a crunchy texture and salty edge to balance the fudge’s sweetness.
Fruit: Fresh fruits like strawberries, apples, or bananas can add a refreshing, slightly acidic contrast to the rich fudge. Plus, peanut butter and fruit are a match made in heaven.
Cheese: A platter featuring varieties like aged cheddar or gouda can provide a savory, salty balance. Cheese and sweet pairings are a gourmet adventure waiting to be explored.
Desserts:
Ice Cream: For an indulgent dessert, serve a scoop of vanilla or chocolate ice cream alongside the fudge. The cold, creamy texture of the ice cream wonderfully complements the dense fudge.
Whipped Cream: A dollop of whipped cream, perhaps with a sprinkle of cocoa powder or a drizzle of caramel, can lightly dress up the fudge, adding layers of texture and flavor.
Assorted Cookies: Offer a selection of cookies such as shortbread, chocolate chip, or biscotti. This allows guests to enjoy a variety of textures and flavors along with the fudge.
Ingredients Substitutes
Alton Brown’s Peanut Butter Fudge recipe is beloved for its simplicity and rich, creamy texture. However, dietary restrictions, allergies, or a lack of certain ingredients in your pantry might require you to look for substitutes.
Peanut Butter: The star ingredient. If you’re avoiding peanuts due to allergies or preferences, consider using:
Almond butter for a similar texture and nutty flavor.
Sunflower seed butter is a nut-free option that still offers a creamy consistency.
Tahini for a more complex, slightly bitter taste. This will significantly alter the flavor profile, but it’s an interesting take if you want something different.
Butter: Provides richness and helps in setting the fudge.
Coconut oil can be a vegan alternative. Its slightly coconut-y flavor goes quite well with peanut butter or its substitutes.
Margarine (ensure it’s suitable for baking) can work for those avoiding dairy but can slightly affect the fudge’s texture.
Sugar: Usually, refined white sugar is used for its neutral sweetness.
Coconut sugar can be utilized for a slightly healthier alternative, though its caramel-like taste can change the flavor profile.
Brown sugar, due to its molasses content, offers more moisture and a deeper flavor, but it can also alter the final texture and color of your fudge.
Vanilla Extract: Adds depth and aroma.
Almond extract can be used in smaller quantities for a different aromatic profile.
You can omit it if it is unavailable, but you’ll lose some complexity in the fudge’s flavor.
Final Thoughts
Enjoy this creamy, peanut buttery delight that not only satisfies your sweet tooth but also brings a touch of nostalgia and warmth with every bite. Perfect for family gatherings, holidays, or as a special treat for yourself, making Alton Brown’s Peanut Butter Fudge is a delightful experience that combines taste and tradition with a modern twist.
Prepare the Pan: Lightly grease your 8x8-inch baking pan with butter to prevent the fudge from sticking. Alternatively, you can line it with parchment paper for easier removal.
Combine Butter and Peanut Butter: In a large microwave-safe bowl, combine the butter and peanut butter. Cover this with plastic wrap or a microwave-safe cover. The covering helps in trapping the heat and melting the ingredients evenly.
Microwave: Place the bowl in the microwave and heat on high power for 2 minutes. Carefully remove the bowl (it will be hot) and stir the mixture until it's well combined. Return it to the microwave and heat for another 2 minutes.
Add Vanilla and Sugar: Remove the bowl from the microwave. Stir in the vanilla extract. Gradually add the powdered sugar, a bit at a time, stirring until thoroughly combined. The mixture will thicken and become dough-like.
Spread into the Pan: Transfer the fudge mixture to the prepared baking pan. Use a spatula to spread it evenly across the pan. You might need to press it down firmly to eliminate any air bubbles and ensure it sets evenly.
Chill the Fudge: Refrigerate the fudge for at least 2 hours or until it is firm enough to cut. This chilling process helps the fudge solidify and enhances the flavors.
Cut and Serve: Once the fudge is firm, lift it from the pan (if you used parchment paper), place it on a cutting board, and cut it into squares using a sharp knife. If the fudge is directly in the pan, cut it while it's in the pan.
