Wednesday, Nov. 20, is known as National Peanut Butter Fudge Day. As a minor holiday is often credited to the National Peanut Board. The recipe is a twist on an American classic. With many recipes handed down through the generations, origins can sometimes become murky; the story of fudge is no different. According to some, the invention of fudge was an accident. In Baltimore, a chocolate maker was trying to make caramel and instead made fudge, leading others to conclude that the etymology of the euphemism, “oh fudge,” sprang forth from the mishap.
Fudge is most often a chocolate dessert, and very often when it is discussed, chocolate is the first thing to people’s minds. As such an iconic dessert, many people try their hand at altering the recipe to their own specific tastes, and as a result, there are plenty of varieties of the dessert. It was only a matter of time until another American stalwart, peanut butter, got involved.
The recipe is already straightforward and easy, using peanut butter in place of chocolate makes things all the more so. Melting the chocolate is no longer a necessary step given peanut butter’s already semiliquid consistency. That consistency does double duty because many palates already associate a thick, creamy texture with the mild and sweet flavor of peanut butter. Mixing it into a fudge block seems like a natural marriage.
Peanut butter fudge is not the only legume-based minor holiday. Peanut butter already enjoys a wealth of national day recognition; March 1 is National Peanut Butter Lover’s Day, April 2 is National Peanut Butter and Jelly Day, and June 12 is National Peanut Butter Cookie Day.
As a peanut butter dessert, there are plenty of alterations that go hand in hand. Using chunky peanut butter or even mixing in pretzels after the mixture has gone into the pan can add some character and a little crunch to your fudge
Salted Peanut Butter Fudge
Start to Finish: 30 Minutes, active 10 minutes
Servings: 8
Ingredients
3/4 cup creamy peanut butter
1/4 cup coconut oil, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
flaky sea salt
Directions
Line a 9 x 5 pan with parchment paper. In a medium-sized bowl, mix together your creamy peanut butter, softened coconut oil, maple syrup, and vanilla extract. Transfer the fudge to the prepared pan. Sprinkle with flaky sea salt. Freeze for 20 minutes or until fudge is firm. Finish with more flaky sea salt and serve.
Storage: Freeze or refrigerate, it will melt if left out.
