One of the staples of my holiday diet was fudge. Chocolate, mint, peanut butter, and plenty of others. It was always something that my mum and nana tried to regulate my intake of because they knew I would steal at least twice what they allowed me to have. It was battle and resulted in several nights of upset stomachs.
Later in life, as I learned how to make my own fudge, they became my gifts to others around this time of the year. It was almost a joke gift that brought everyone back the memories of the fudge laden wars with me as a child. Of course, even as an adult, and the maker of the fudge, I would too often overdose and pass out with an upset tummy on the couch.
Now, at the age of 30, I hope I have the wisdom to be more responsible with my indulgences. If not, I will have to make sure I only make treats like these o n nights like this, when someone like Ashley is around to supervise.
Peanut Butter Fudge
3 cups of confectionery sugar
1 1/4 cup of peanut butter
1/2 cup of crushed peanuts (unsalted)
1/4 cup of non-dairy milk
1 1/2 tablespoons of vegan margarine
1 tablespoon of peanut pieces (unsalted)
1 teaspoon of molasses
1 teaspoon of vanilla
In a double broiler, combine all ingredients expect the peanut pieces, and stir until smooth. This should take about 8-10 minutes and the mixture should be warm. Pour the mixture into a 4x6-ish pan, no need to grease the pan. Quickly, top the heated fudge with the peanut pieces. Allow at least 2 hours to cool.
If you do not have a double (as I do not), there is a very easy way to make one. Take one pot, bring water to a boil. Take a stainless steel bowl, set it on top. Done. This will allow the ingredients to cook without being in the hot pan.