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Product Talk: Imperial Powdered Sugar


Peanut Butter Fudge PiecesThe way to a man’s heart is through his stomach, as the old saying goes, and my sweetheart has a sweet tooth!

Occasionally, I’ll make him a treat like this Peanut Butter Fudge that I cooked up a few weeks ago (there’s another batch cooling in the refrigerator right now, unbeknownst to him!). He claims he ate it until his hands started shaking from the sugar intake, and it was only then that he shared some with a co-worker. While I don’t want to send him into diabetic shock, I do love the compliment that he devoured the fudge.

He’s sweet enough without fudge, but if you want to sweet talk your sweetie with this culinary conversation, try this super easy recipe. It comes together in a flash using Imperial Powdered Sugar from Brookshire’s. My advice would be to weigh the sugar instead of measuring it, but a level amount will work just as well.

Peanut Butter Fudge Pieces

Ingredients:
8 oz unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 tsp Mexican vanilla
1 lb Imperial Powdered Sugar

Directions:
Combine the butter and peanut butter in a 4-quart, microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high setting. Stir and microwave on high setting for 2 more minutes. (Use caution when removing this mixture from the microwave; it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture, and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 118, Fat: 13 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 56 mg, Potassium: 72 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 19 g, Protein: 3 g

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