1 pound (454 grams) confectioners' (powdered or icing) sugar
Peanut Butter Fudge: Line the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with aluminum foil or wax paper. Butter the foil or wax paper.
Place the peanut butter, butter, and salt in a large microwaveable bowl and cook in the microwave for two minutes on high. Stir and continue to microwave (if needed) until the ingredients are completely melted. Stir in the vanilla extract and confectioners (powdered or icing) sugar. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or spoon. Cover and place in the refrigerator until cool.
To serve, cut into 1 inch (2.5 cm) pieces. Can be stored in the refrigerator for up to one week.
Makes about 64 - one inch (2.5 cm) pieces of fudge. Preparation time 20
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Vegetarians, vegans and folk on a dairy-free diet appreciate the value of peanut butter. As well as being a tasty alternative to dairy butter and cheese, it's a versatile cooking ingredient in its own right (see, for example, our West African Peanut Stew). More importantly, it's very beneficial nutrition-wise. Peanut butter contains around 30 percent protein, and is also a worthwhile source of iron, niacin (vitamin B3) and fiber.But not all brands of peanut butter are equally healthy. In fact, many contain undesirable additives that do more harm than good. So before you buy your next jar, be sure to check the ingredients.Avoid the additivesThe worst offender is palm oil, a cheap oil that's added to peanut butter to prevent the natural oil from separating out. Unfortunately, palm oil is high in saturated fats. Brands that use palm oil contain 16 to 20 percent more saturated fats than those that don't.As an alternative to palm oil, some brands contain mono- and di-gl
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Peanut butter isn't just kids' stuff, says Mary Ellen Camire, Ph.D., a professor in the University of Maine's department of food science and human nutrition.
In addition to the protein a spoonful delivers, PB packs vitamin E and cholesterol-regulating monounsaturated fats, and "might even help curb your appetite," says Camire. Here's how to make the most of it, with or without jelly.
It may reduce your risk of coronary death People who eat nuts or peanuts four times a week may lower their risk of dying of coronary heart disease by 37 percent, compared with people who seldom or never eat nuts, according to a review in the British Journal of Nutrition. Eating peanut butter may lower bad LDL cholesterol while maintaining good HDL cholesterol, the authors say. It may help prevent Alzheimer's disease Adding 22 milligrams (mg) of niacin to your daily diet may decrease your risk of developing Alzheimer's. A tablespoon
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For people with a peanut allergy, peanut butter can cause reactions, including anaphylactic shock, which has led to its being banned in some schools.
The peanut plant is susceptible to the mold Aspergillus flavus which produces a carcinogenic substance called aflatoxin.
Since it is impossible to completely remove every instance of aflatoxins, contamination of peanuts and peanut butter is monitored in many countries to ensure safe levels of this carcinogen. In 1990, a study showed that average American peanut butter contained an average of 5.7 parts per billion of aflatoxins, per the U.S. Food and Drug Administration guidelines of 20 parts per billion.
Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids, thought to be a cause of atherosclerosis, coronary heart
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