Peanut Butter Fudge or Buckeyes

Peanut Butter Fudge or Buckeyes

Makes about 36 pieces


1 ½ cups Kowalski's Creamy Peanut Butter
½ cup salted butter
1 tsp. Kowalski's Organic Madagascar Vanilla Extract
1 lb. (about 3 ¾ cups) confectioners' sugar, sifted
7 oz. pkg. Baker's Dipping Chocolate (not needed for fudge)
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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. ¾-1" in diameter; chill until firm (at least 30 min.). Microwave chocolate according to pkg. directions. Dip balls in chocolate to cover bottom ¾ 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.

Tasty Tips:

  • 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.