Oh, FUDGE!

It's Friday and the start of spring break here at Chez Brochette, so we're going to start the festivities with a scrumptious candy confection. We're anxious to celebrate our week of freedom, and this quick peanut butter fudge is just what Cookie ordered! If you're eager to get your chocolate in my peanut butter, then take notes...

For the peanut butter fudge, you will need:

• 6 tsp. peanut butter
• 1 cup powdered sugar
• 5 tsp. milk
• 1 tsp. Butter, softened
• 1/2 tsp. vanilla
• 4 tsp. cocoa

Preheat oven for 15 minutes. Place peanut butter in warming cup, and place on warming tray. Cover. Line two baking pans with foil, pressing the foil tightly into corners. After it has cooled, the fudge will easily lift out of the pans via the aluminum foil. Other recipes tell you to grease the pans, but who wants greasy fudge? Not I! So use the foil. Take my word for it.

Mix sugar, milk, butter, vanilla, and cocoa until smooth and creamy. You'll want all the ingredients to be well blended, so that you can fill your baking pans with ease. Because this darlings, is where it gets tricky. Please try to follow along. You'll essentially be using the chocolate mixture in fourths.

Spoon one quarter of your mixture into each pan. Drizzle the peanut butter onto each pan over the chocolate layer, ensuring that each pan has 3 teaspoons. Spoon the remaining chocolate mixture over the peanut butter layers. Tap the pans lightly on the counter to level.

Bake each pan 5-7 minutes. Allow to cool. If you can hardly wait to sample your delicious fudge, pop your pans into the fridge to cool. That's what we do here at Lightbulb Cuisine. How can you not resist devouring your fabulous fudge ASAP! After cooling, lift foil and fudge out of the pans and cut into 6 wedges per pan. If you enjoy fudge as much as I, than this recipes serves...one. LOL

That's Easy Baking!

Love, Cookie B.