Peanut Butter Fudge

Cooking time
5 min
Cooling time
0 min
Preparation time
10 min
Serves
81 squares, 2.5 cm (1”)
Ingredients

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  • 1/2 cup (125 mL) light brown sugar
  • 1 1/2 cup (375 mL) milk chocolate chips
  • 1 cup (250 mL ) pecan pieces
  • 1 1/2 cup (375 mL) peanut butter chips

Ingredients to add:

  • 1 container (237 mL) 35% M.F. Québon Ultra’cream Cooking Cream
  • 1 tsp (5 mL) vanilla extract

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Preparation
  1. In a saucepan, heat the cream over low heat. Do not boil.
  2. Add the first four ingredients and stir until the mixture has melted.
  3. Remove from heat and add the vanilla extract.
  4. Pour into a buttered 9” (23 cm) square pan.
  5. Cover and refrigerate at least 4 hours or until ready to serve.
  6. Cut into 1” (2.5 cm) squares.
Tips

For a gift, place the ingredients by layers in the order specified below in a sterilized 4 cup (1 Litre) Mason jar. Close the jar and decorate with fabric and ribbon. Tie a card to the ribbon on which all of the ingredients and the preparation method are listed. Text to write on the card: Over low heat, warm 1 cup (250 mL ) of 35% M.F. Québon Ultra'cream Cooking Cream or 35% M.F. Québon Ultra'cream Whipping Cream. Add the contents of the jar and stir until the mixture has melted. Remove from heat and add 1 tsp (5 mL) vanilla extract. Pour into a buttered 9” (23 cm) square pan. Cover and refrigerate at least 4 hours or until ready to serve. Cut into 1” (2.5 cm) squares.