Alright, here’s the deal… I like you. A lot.
That’s why starting today, I’m giving you cookies. Everyday.
Well actually, not today. Today, I’m giving you fudge. Two kinds.
Peanut Butter Fudge and Nutella & Sea Salt Fudge, to be precise.
All you have to do is go get the ingredients. And actually make the stuff.
In the spirit of the jolly olly holiday season, I’m making the exec decision to have my very own 25 days of cookies and confections.
I mean, if ABC Fam can do their thing all month… why not I?
We all need something to munch on while watching How the Grinch Stole Christmas for the 8 thousandth time.
Plus, I know how it goes.
December means parties and visitors and gifting… December means happy holiday handheld treats.
And sometimes you need a happy holiday hand.
Sometimes you need a little sweet inspiration.
Sometimes you just need a virtual snack to munch on.
Believe me, I understand.
Right so here’s the important part… starting today, I’ll have a feature cookie or confection that would make a so-fab addition to your precious little snowman-shaped sweet treat platters each and every day until December 25th.
It’s gonna be a blast. We’re gonna try out some new recipes together. They’ll show up right here on Beauty & the Feast like normal.
But I also wanna share some of my all-time traditional favs and a few throwbacks from over the course of the year. For those, I’m gonna need you to follow along on Twitter or come smack that “like” button on Facebook.
We’ll be all social media connected. It’ll be swell. Networking cool points.
I’m too jazzed that we’re heading into this sugary 25-day landslide today with one of my top-choice Christmas treats: fudge.
Nothing says winter wonder quite like the rich velvety bliss to be had in a cube of fudge.
So enjoy a few and prepare yourself… holiday magic begins in the kitchen my friends.
Day 1 down.
Peanut Butter Fudge
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup milk
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 3 cups powdered sugar
Line an 8×8 baking pan with aluminum foil and spray with nonstick spray.
In a medium-sized, heavy bottom saucepan, melt the butter. Once it is completely melted, stir in the brown sugar, granulated sugar and the milk.
Boil the mixture for 2 minutes, stirring frequently. After 2 minutes, remove from the heat and stir in the peanut butter and vanilla.
Sift the powdered sugar into a large bowl, and pour the peanut butter mixture over the sugar. Stir until the fudge is well-combined and has no lumps.
Pour the fudge into the prepared pan. Cover the pan , and refrigerate until firm (about 2 hours). Once firm, cut into small squares.
Nutella & Sea Salt Fudge
Adapted from Dinner and Dessert
- 1 1/2 cups granulated sugar
- 2/3 cup (5 fl.-oz. can) evaporated milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups (9 oz.) semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup Nutella
- 1-2 tsp course sea salt