Peanut Butter Fudge

Heather says:

Have you ever come across one of those recipes that make you say, “And why have I never made this before?” Some fudge may be difficult, some fudge may be hard, but not this version. Later this week I’ll be testing a more complicated peanut butter fudge, but this four ingredient recipe is hard to beat. 

Have you ever come across a recipe that makes you say, "Why have I never made this before?" This 4 ingredient peanut butter fudge recipe is hard to beat.

Easy Peanut Butter Fudge Recipe

Ingredients:

  • 1 cup butter + extra for greasing
  • 1 cup peanut butter
  • 1 tsp vanilla
  • 1 lb powdered sugar

Line an 8×8 inch pan with foil, grease it well with softened butter. Cut and grease a piece of wax paper to fit over the fudge. Set aside.

In a large microwave safe container (capacity should be at least 6 cups) place the butter and peanut butter. Microwave on high for two minutes.

Carefully remove the container from the microwave and give it good stir. When you first remove it from the microwave it will be in 3 separate layers. Stir enough to create a smooth consistency.

Return to the microwave, cover, and heat on high for another two minutes. 

Be careful, the peanut butter is extremely hot. Remove from the microwave and stir constantly while adding the powdered sugar and vanilla.  

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Once the mixture is smooth press into the foil lined pan and cover with the wax paper. Place in the fridge to cool. If your refrigerator has glass shelves, place a dishtowel beneath the pan. This is important, unless you firmly believe that nothing says fun like picking glass shards out of produce. Allow to cool completely (at least two hours, but preferably overnight) before cutting. Fudge dries out quickly, so cover with wax paper and store in an airtight container.

Enjoy!





15 Comments

  1. tink on February 15, 2009 at 12:12 am

    I’ve made this a couple times since you posted it…both times came out great.

    I made it again yesterday as a second layer for chocolate peanut butter fudge.

    I didn’t realize until after I had already put it all together that I had used reduced fat peanut butter instead of regular.

    It still tastes good, but has a strange consistency — almost like the filling of those Abba Zabba candy bars- like a cross between fudge and taffy…

    Just thought I’d pass this along.

    Thanks again for all you do

  2. Caanan on December 18, 2008 at 11:05 am

    Yay! Just made this in a hotel. Hopefully my arm will be able to recover before long. 🙂

    Not sure how long I’ll be able to let it cool–it smells so good!!!

  3. candice on December 17, 2008 at 7:10 pm

    I was JUST about to recommended the skippy natural PB, but I see someone else did. Its delicious!

  4. Keter on December 17, 2008 at 3:08 pm

    Results photos are up. The only thing I would do differently is that I would melt the chocolate with some butter and sugar using a method similar to the fudge – the chocolate chips did not melt as I expected them to and made the fudge difficult to cut. (Nothing a hot knife couldn’t deal with.) I also cut the fudge into 16 pieces – and the result was too large for one serving. I would recommend using two pans if you use a whole jar of PB as I did to make the fudge thinner. I’m guessing a thickness of about 3/4″ to 1″ would be about right, mine came out about 1-1/3″.

  5. Chris on December 17, 2008 at 2:30 pm

    Thank you, Thank you, Thank you!!!!!

  6. Sun on December 17, 2008 at 5:11 am

    Skippy makes a Natural peanut butter w/o trans fat and w/o HFCS. The ingredients are: roasted peanuts, sugar, palm oil & salt. It tastes like their regular peanut butter and there’s no separation of oil It has the brown lid vs. the blue.

  7. Keter on December 17, 2008 at 12:43 am

    Ok, I used Tree of Life Organic peanut butter to make this recipe. I used a whole 18 oz. jar – just slightly more than 1 cup after the separated oil was poured off the top. I didn’t bother adding back any of the oil because the PB was already pretty liquid, except for the very bottom. I increased the sugar and vanilla slightly to compensate for the extra PB.

    I stirred the PB back together before I microwaved it. The PB/butter mix was very liquid after 2 minutes in the microwave. I used a whisk to remove a few remaining lumps of hard PB.

    After adding the sugar, I decided the mix still looked too wet, so I kept adding sugar unti the mix looked dry and pulled away from the sides of the bowl by itself.

    I did a variation using Ghiradelli 60% Cacao Bittersweet Chocolate chips by placing a layer of chips on the bottom of the lined pan before I put the warm fudge dough over the top.

    I slapped the fudge thoroughly with the palm of my hand to remove voids, covered with a piece of parchment and placed on a cooling rack in the refrigerator.

    The dough that was left in the bowl tastes almost exactly like the inside of a Reese’s Peanut Butter Cup. :o)

    Pictures are here: http://flickr.com/photos/keter_magick/sets/72157611349225302/

    I’ll add a photo of the finished result once it has cooled.

  8. Keter on December 16, 2008 at 4:41 pm

    The trick for using natural PB is likely going to be to pour off some of the separated oil. Natural PB is not emulsified to keep the solids and oil mixed, and my experience is that when you mix it thoroughly, it becomes pretty runny. So I would pour off all of the oil and then slowly stir it back in, stopping when a consistency similar to commercial peanut butter is reached. Then it should be good to go. Some commercial PBs also contain corn sweetener and lots of salt, so you might want to taste-test your natural PB creation and add more sugar and/or salt if needed.

    I’m going to make this today with natural PB, and I’ll post the result this evening or tomorrow. I think I may put chocolate chips in mine, though. ;o)

  9. julianne on December 16, 2008 at 10:19 am

    Oh, it’s not so much about nutrition–I have the other ingredients on hand, but only natural PB. I think I’ll probably just wait till I can pick up some regular PB.

    • Heather on December 16, 2008 at 11:41 am

      The nutrition comment was at Heidi in reference to her hydrogenation comment. 🙂 I honestly don’t care for the flavor of natural peanut butter, we’ll blame my parents and I’m perpetuating it.

  10. Andre Pope on December 16, 2008 at 9:45 am

    This is the same recipe I used about a month ago and got great response. Quick, simple and good! What more could you ask for?

  11. julianne on December 16, 2008 at 9:43 am

    Looks like a great recipe! Question–is this good with natural peanut butter, or does it only work with Skippy or Jif or the like?

    • Heather on December 16, 2008 at 10:09 am

      I don’t know, if it doesn’t work you’ll have a great topping for ice cream. We use Peter Pan, as it doesn’t have HFCS.

  12. Heidi @ CarolinaDreamz on December 16, 2008 at 9:39 am

    I cheated, this year, and made it with Sw Cond Milk and PB Chips. (3 c chips, 1 can sw cond milk, 1/3 c butter, splash vanilla, at end. heat on stove to just melt. Pour into lined 8″ square.)

    I’m not a big fan of the chips, but I can’t stop eating this smooth yummy PB Fudge. I made more, last night, for just me. PB should be its own food group.. 🙂 Yum-o!

    *I’m ignoring the hydrog crap in the chips, btw..*

    I’ll try this one.

    • Heather on December 16, 2008 at 10:10 am

      I don’t pay too much attention to nutrition when it comes to treats. My personal guidelines are to eat healthy 90% of the time and not stress about the other 10%.

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