This is definitely going to resurface during the holidays. Especially for those times that somebody gives you an unexpected gift…or when you forgot to pick something up for the groomer. Not that I have a groomer, I have stinky dogs instead. I think I will wash my stinking dogs today…just a thought.
Will you believe it that this takes one bowl, one spoon and 4 minutes cooking time? Oh yeah!!This recipe is adapted from one of Alton Browns… and, speaking of holidays, maybe Santa will bring me a season boxed set? That would be fun. I’d probably need a workout DVD to go along with it…
The maple flavor is an adaptation of something I ate boatloads of when I was pregnant. I’d take natural peanut butter, sea salt, and maple syrup, stir it together and eat it with a spoon- or an apple.
Even if you’re not pregnant- peanut + maple = YUM.
Personally, I love wooden spoons, but my husband has “issues” with them. They were his mom’s weapon of choice when he was bad. I used to get penny loafer heels and belts.
Maybe that’s why I don’t wear penny-loafers.
Ahhh, childhood. Man, I am so glad that’s over.
Aside from the bills, I love being a grown up.
|maple peanut fudge||
- 8 ounces salted butter
- 1 cup peanut butter (creamy)
- 1 pound powdered sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons maple extract
- 1 teaspoon vanilla extract
- Line a buttered 8×8″ pan with parchment so that the parchment overhangs enough to fold over once pan is filled.
- In a bowl,(use a large bowl) place the butter and peanut butter. Cover with plastic wrap.
- Microwave at high2 minutes.
- Remove carefully (very hot) and stir.
- Cover once more and microwave at high 2 minutes.
- Remove carefully (very very hot, )
- Add the extracts and powdered sugar and stir with a wooden spoon.
- Put into prepared pan and cover top with extra parchment.
- Place in fridge 2-4 hours, remove and bring to room temp. to slice.
- Store in an airtight container at room temperature.