In the Kitchen with the Kids - December 2013

Making goodies for giving at holiday time is a tradition many people enjoy with the special kids in their life. Cookies are a perennial favorite, but candy can be tricky with youngsters. Often requiring precise timing and temping with a special candy thermometer, some of the most popular homemade holiday confections can be a bit too challenging, if not a wee bit dangerous. This option is much easier and a whole lot of fun, with a flavor that can't be beat.

Featured Recipe


Peanut Butter Fudge and Buckeyes

1 1/2 cups Kowalski's Creamy Peanut Butter
1/2 cup salted butter
1 tsp. pure vanilla extract
1 lb. (about 3 3/4 cups) confectioner's sugar, sifted
7 oz. pkg. Baker's Dipping Chocolate (not needed for fudge)

Combine peanut butter and butter in a medium saucepan over medium heat; cook until completely melted and combined. Remove from heat and stir in vanilla; add sugar, stirring quickly until well combined. For Fudge: Pour into an 8" square baking pan lined with parchment paper; smooth surface. Cover with parchment; refrigerate 1 hour, until set. For Buckeyes: Form balls approx. 3/4-1" in diameter; chill until firm (at least 30 min.). Microwave chocolate according to pkg. directions. Dip balls in chocolate to cover bottom 3/4 of each piece. Place dipped candy on a parchment-lined baking sheet; refrigerate until set. Store both fudge and buckeyes in the refrigerator, tightly covered, up to 2 weeks. Makes about 36 pieces.


  • Fudge is best served at room temperature.
  • For fudge, if you have a second 8" square baking pan, press it gently onto the parchment covering the surface of the warm fudge to create a perfectly smooth top.
  • The sugar WILL stir into the peanut butter mixture, but it takes a little effort. You can use an electric mixer if it becomes too hard to stir manually.

A note about gluten: This recipe is gluten free.

Selection and availability of ingredients vary by market.

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