Kate of Kate's Recipe Box invited the Festive Foodies to join her in celebrating National Peanut Butter and Jelly Day. Though peanut butter and jelly isn't normally a combination that I make, I jumped in.
The PB& J Line-Up
- Peanut Butter and Jelly Muffins by Kate’s Recipe Box
- PB & Marionberry J Fudge by Culinary Adventures with Camilla
- Peanut Butter and Jelly Hand Pies by Savory Moments
- PBJ Banana Bread by A Day in the Life on the Farm
- PB and J Fat Bombs by Our Good Life
- Peanut Butter and Jelly Pie by The Spiffy Cookie
- Peanut Butter and Jelly Bread Pudding by Cindy's Recipes and Writings
PB & Marionberry J Fudge
Technically, the 'J' in my title is for marionberry jam, not jelly. Whoops. I didn't have time to remake it and it was perfect as is. Really. And, while I typically make fudge with condensed milk, I decided to try a different process.
Ingredients makes an 8" x 8" pan
- 1 C butter
- 1 C peanut butter (I like Justin's, just be sure to stir the oil in before you use it)
- 1 t pure vanilla extract
- 3-1/2 C organic powdered sugar, sifted
- jam or jelly (I used marionberry jam)
- Also needed parchment paper
Line an 8" x 8" square pan with parchment paper leaving a slight overhang.
Combine the butter and peanut butter in a medium saucepan. Heat over low-medium heat until the butter is melted. Whisk until smooth.
Using a wooden spoon, stir in vanilla and powdered sugar until combined and thickened.
Spread evenly in the prepared pan. Smooth the top with a spatula and spread a thin layer of jam over the top. Allow to set for about an hour in the fridge before serving. Longer is fine, too.
Lift fudge out from pan using the parchment overhang and slice into 1" pieces. Store in an airtight container at room temperature for up to a week.