A Psychic Holiday Wish From Me To You (and something yummy!)
This is a very special time of year for many people.
For those of you who celebrate Chanukah, although it is over, I hope you had a blessed time with your family and loved ones.
And tomorrow will be a special day for those who celebrate Christmas. I hope you have a blessed time with your family and loved ones too!
I wanted to send you an email to tell you and your families, that I hope this month brings you many blessings, and that all of your dreams and wishes came true in 2015, as we approach the New Year.
I wanted to share with you one of my favorite holiday recipes that my grandmother used to make. No Bake Peanut Butter Fudge! You can whip this up in a jiffy, and it is nothing short of amazing!
Try this! If you like fudge, you will love this fudge!
With the New Year approaching soon, a psychic reading will help you make sure things are moving in the right direction! Click here to schedule a New Year’s psychic reading.
Here’s grandma Perlene’s recipe:
Perlene’s No Bake Peanut Butter Fudge
- 1 cup (250g) creamy peanut butter (If you don’t want peanut butter fudge, substitute an extra 3/4 cup chocolate chips)
- 1 cup (2 sticks or 230g) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
- 4 cups (460g) sifted confectioners’ sugar
- 3/4 cup chocolate chips
Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth.
Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon.
Add the salt if you prefer a salty/sweet fudge.
Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. Add in the chocolate chips and fold them into the fudge while it is still warm.
Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily.
Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
Store fudge in an airtight container in the refrigerator for up to 1 week. Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.
I sincerely hope you enjoy this old family recipe! I promise it will be a huge hit at any gathering!!
Have a blessed holiday!
In light and peace,
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