Microwave Peanut Butter Fudge
It’s holiday baking season and plans for what I need to make and share became my focus today. A few years ago I found a recipe inspired by Alton Brown that I knew I would love. A microwave peanut butter fudge that I knew I needed to use for a start to my version.
Don’t we all tweak? add? subtract? Yep, most of the times that happens after I make the original recipe. Do you do that, too?
And a microwave peanut butter fudge?
One that doesn’t require a candy thermometer or slaving away over the stove. I’m all in!
I love that this recipe is so quick and easy to make. Only four ingredients. Yes, please.
My first change was with the butter. I know many use unsalted butter, and that’s fine if you choose to do that…but, here? I love the salted butter that adds a little more salt to offset the sweet.
You may want to switch out a homemade or chunky version for the creamy peanut butter. Now I can’t speak to changing that ingredient. I just love the smooth texture of a great peanut butter fudge.
I’m considering the addition of chocolate chips for coating the tops for the next batch…what do you think?
But, for now? Here’s my version…
Microwave Peanut Butter Fudge
Equipment
- 1 microwave
- 1 set measuring cups/spoons
- 1 microwave safe dish
- 1 8 x 8 inch square baking dish
- 1 offset straight edge spatula
- parchment paper
Ingredients
- 2 sticks butter I use salted -more for greasing the dish
- 1 C creamy peanut butter I love Jiffy
- 3 3/4 C powdered sugar sifted to remove lumps
- 1 t vanilla
Instructions
- Measure all ingredients before beginning.
- Butter an 8" x 8" baking dish.
- Cut a strip of parchment paper that is 8" wide and long enough to fit into the dish and fold over the top of the fudge before chilling. Add to the dish and set aside, leaving the flaps out before filling the dish with the fudge.
- Add butter and peanut butter to a microwave safe dish and cover with plastic wrap for 2 minutes. Add a few holes for steam to vent while microwaving.
- Stir, cover and microwave on high for another 2 minutes.
- Carefully use potholders to remove bowl from the oven, add in the sifted powdered sugar and stir completely as quickly as you can. Then stir in vanilla.
- Pour fudge into the 8" x 8" buttered and parchment paper lined baking dish, smoothing out. An offset straight edge spatula works great if you have one.
- Fold parchment paper over the top of the of the fudge and refrigerate at least two hours before cutting.
- Use a sharp knife to cut the fudge into 64, 1" pieces- cutting into 8 strips both up and down and across.
- Store in a tin lined with parchment paper in the bottom and between layers.
Notes
A great candy recipe that’s quick and easy to gift or enjoy is perfect this year.
Here are a few more favorites that I’ll be adding to the holiday baking days…
- 5 favorite holiday baking recipes
- confections
- molasses cookies
- tiny gingerbread houses
- Scottish shortbread
- French muffins
Just find some great tins or containers to tuck them into for neighbors, friends and guests! Here’s a few things that may help in making this.
Enjoy, friends!
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