Peanut Butter Fudge

In order to make up for the last healthy post, I give you Fudge. :)

You're welcome.

This fudge has creeped me out since the day I saw Paula Deen make it on Food Network. (Now you want to make it, don't you? haha) It has Velveeta in it. I hate Velveeta. My cousin used to slice it out of the block and eat it when we were at my grandmother's house. Blech.

Yet, in order to be adventurous and try new things for the sake of the blog, I powered through. Surprisingly, it's actually not cheesy at all! I gave some to Brian to see if he could guess the mystery ingredient, which he couldn't, so I spilled the beans. He wasn't surprised at all and said "Oh yeah, a lot of fudges have that in them." Hmph.

It's definitely an easy recipe to make when you're in the rush of holiday baking/giving season. It does have a lot of butter, but it's not like you're going to be eating the entire pan. Although, I won't judge if you do.

Peanut Butter Cheese Fudge
Source: Paula Deen

1/2 pound sliced easy-melt cheese (recommended: Velveeta)
1 cup (2 sticks) butter
1 cup creamy peanut butter (Helpful hint: Spray your measuring cup with non-stick cooking spray first)
1 teaspoon vanilla extract
1 cup chopped nuts
2 (16-ounce) boxes confectioners' sugar

Directions
Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.

Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff. (Helpful hint: Start stirring with a spoon and once it cools down some, mix it with your hands.)

Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.

To serve, cut into squares.

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