4-Ingredient Peanut Butter Fudge

You guys have probably figured this out by now, but I have a major sweet tooth. Given the choice of salty or sweet, I’m going with the sweet 95% of the time (though I won’t complain if you want to combine the two, I love salty sweet treats!). That said, surprisingly, I’ve never had much interest in fudge. It’s fine, I’ll take a bite or two, but I’m not going to feel the need to grab a piece every time I walk through the kitchen and pass a plate of it. I wish the same could be said for cookies, my cookie consumption for this month is already off the charts…

4-Ingredient Peanut Butter Fudge

I continue to make fudge every holiday season because it’s one of Shane’s favorites, right up there with chocolate truffle cookies on his “most requested” list. Nothing too fussy though – you won’t find nuts, dried fruit, or seasonal flavors like eggnog or pumpkin on the Shane-approved list πŸ™‚ In the past I’ve made classic chocolate fudge and chocolate peanut butter, so this year it only seemed fitting to attempt a pure peanut butter version.

4-Ingredient Peanut Butter Fudge

Spoiler alert: this is seriously the easiest fudge ever! Four ingredients (that you probably already have in your pantry) plus a microwave: that’s all you need to make this fudge a reality! Oh, and total time investment? About 5-10 minutes of hands-on time – can’t beat that. For your effort you’ll be rewarded with a creamy fudge packed with peanut butter flavor. This stuff was so good it nearly made me a convert! It keeps for a week so it’s a good make-ahead option and would be a wonderful homemade gift this holiday season!

PS – The second day of holiday giveaways is live! Head on over and enter here.

4-Ingredient Peanut Butter Fudge
from Alton Brown (via Food Network)

{Note: the recipe calls for 1 lb of confectioners’ sugar, which is roughly 4 cups but weigh it if possible for the best result.}

1 cup (2 sticks) unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 lb confectioners’ sugar

Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides. Spray the parchment with cooking spray.

Add the butter and peanut butter to a large microwave-safe bowl and cover the bowl with plastic wrap. Microwave for 2 minutes, then remove the bowl and stir the mixture. Re-cover the bowl and microwave for 2 more minutes.

Transfer the bowl to your work surface and add the vanilla and confectioners’ sugar. Use a wooden spoon to stir the mixture until combined. You’ll know it’s ready when it becomes hard to stir and loses its sheen (do not overmix, or the fudge will be crumbly). Transfer the mixture to the prepared pan and spread in an even layer. Fold the parchment “handles” over the top of the fudge to cover. Refrigerate for about 2 hours, or until completely cool. Cut into squares for serving.

Store the fudge in an airtight container at room temperature for one week.

Makes about 64 1-inch pieces

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