Uncooked Peanut Butter Fudge
Author: 
 
Ingredients
  • 6 ounces block-style cream cheese (not low fat or fat free), room temperature
  • 4 cups sifted confectioner's sugar
  • 2 Tablespoons evaporated milk
  • 1 cup creamy peanut butter like Jiff or Skippy (not natural peanut butter)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup chopped roasted peanuts
Instructions
  1. Line a 9-by-9-by 2-inch square pan with nonstick foil overhanging the edges so you can pick it up for easier cutting. Butter the foil. Set pan aside.
  2. Beat cream cheese until smooth, slowly blend in sugar and evaporated milk, and beat until creamy. Add remaining ingredients and mix until smooth.
  3. Press the mixture evenly into the prepared pan. Cover with more foil or plastic wrap and refrigerate at least 24 hours. Cut into 1 or 2-inch sized pieces. Keep stored in the refrigerator. Makes about 1-1/2 pounds.
  4. Note: This is a creamy fudge which is good served right from the refrigerator, but I found that I liked it served from the freezer. You decide which way you prefer.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-doubleday-cookbook-volume-2/