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Glucophile

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fudge

No need to refrigerate, no texture-wrecking shortcuts like sweetened condensed milk — which results in disappointing fudge that won’t hold its shape at room temperature — and a result that outshines anything you can do with a microwave and powdered sugar. Quality peanut butter fudge isn’t easy to make, but I promise you can handle it. I’ve adopted some of the shortcuts that don’t compromise on flavor or texture, so this recipe isn’t exactly how your great grandma made it, but the result is indistinguishable. At least it is indistinguishable from how my own late grandmother made it.

Real Peanut Butter Fudge

Miso Butterscotch Fudge