Tuesday, December 7, 2010

Peanut Butter Fudge

Someone at work recently shared peanut butter fudge with me.  Perhaps it was because I ate it at the end of a STRESSFUL day, but with that melt-in-your-mouth magic that peanut butter fudge does, it was like all my troubles went away.  Which of course meant I needed to go straight home after work and make some!

I searched through my bookmarked dessert recipes, only to discover that within the 199 recipes, not a single one was for peanut butter fudge.  Whaaaa-?!  After some quick Googling, one of the first recipes that popped up was Alton Brown’s.  Immediately, I knew I could trust that recipe.

Holy-Cow.  Y’all, I’m not super great at math, but if you were do some kind of equation for effort vs taste, this thing would score off the charts.  It literally, does NOT get any easier that this.  You know me, I’m not one for shortcuts, or taking the easy way out of making desserts.  But listen, you can make this in 5 minutes.  FIVE MINUTES!  The only hard part about this is NOT EATING ALL OF IT.

Want more fudge?  Try this Candy Cane Fudge or Pumpkin Pie Fudge!

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Peanut Butter Fudge

Ingredients:

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
approx 1 pound powdered sugar (you may not need the full pound)

Directions:

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar (THE MOST IMPORTANT THING IS TO ONLY ADD AS MUCH POWDERED SUGAR AS YOU NEED! If it begins to look too thick, STOP!) to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

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24 Responses to “Peanut Butter Fudge”

  1. 1
    federica — December 7, 2010 @ 5:43 am

    wow che delizia! complimenti!

  2. 2
    Baked Perfection — December 7, 2010 @ 6:03 am

    I also made peanut butter fudge this past weekend. I know what you mean about the hard part being not eating the entire pan :) looks great!

  3. 3
    Jennifer — December 7, 2010 @ 6:36 am

    I have a peanut butter fudge recipe but it includes chocolate. It tastes more like a Reeses cup.

  4. 4
    Liz @ Blog is the New Black — December 7, 2010 @ 7:38 am

    I love fudge- or anything with peanut butter! YUM! :)

  5. 5
    Jessica — December 7, 2010 @ 10:24 am

    I have everything already to make these, AND they are about 74 calories per piece! I just wish these were considered a cookie :-(

  6. 6
    Sara — December 7, 2010 @ 1:11 pm

    I just made this and have it cooling in the fridge! I have a mini brioche tray that I put part of the fudge in, can’t wait until it cools!

  7. 7
    Kristy Ketterman — December 9, 2010 @ 6:20 am

    Oooo I had no idea that something like this would only take 4 ingredients! And we actually have them all, which is rare.

  8. 8
    Liesl — December 9, 2010 @ 1:00 pm

    It is incredible…and I am about to go snag another piece!

  9. 9
    Daryl Callahan — December 9, 2010 @ 1:15 pm

    This looks so good. i am going to make it for my work holiday party for tomorrow!

  10. 10
    StyleBlueprint — December 9, 2010 @ 9:24 pm

    OK- I had no idea fudge was so easy to make. I’m making this tomorrow with my kids!
    -Liza

  11. 11
    Leigh Ann — December 10, 2010 @ 9:21 am

    I don’t know what I did wrong but I couldn’t “pour” the fudge into the pan. It was like VERY thick and crumbly cookie dough. I got it in the pan but this morning when I tried to cut through the fudge it turned into a bunch of crumbs.

    • Erin replied: — December 10th, 2010 @ 10:05 am

      Hmmm… What kind of peanut butter did you use? I’ve only made it with traditional, NOT natural. And are you sure you used 1lb of powdered sugar? Most bags I buy are 2pm bags.

  12. 12
    Kira — December 10, 2010 @ 9:24 am

    This seems like it is scary easy to make. Like I would make it too frequently because it’s so easy. I’m thinking about making it for my end of finals cookie exchange party!

  13. 13
    Leigh Ann — December 10, 2010 @ 10:43 am

    I used Jiff Creamy. Yep, measured out 3 and a 3/4 cup powdered sugar. Did your peanut butter and butter micture boil? I wondered if it is too hot. I thought about throwing it into my mixer to see if it would act like my buttercream icing after I put in the powdered sugar but I was too lazy :)

    The mixture tastes yummy so I’m willing to try again as my husband LOVES peanut butter!!

    • Erin replied: — December 10th, 2010 @ 12:34 pm

      Mine had some bubbles, but was not a full on boil. Perhaps it did get too hot. You might have a super powerful microwave! Perhaps you should do 2 min + 1 min, so something like that. Like I said, I’ve made this a few times, and it always came out with a perfect consistency. Good luck!

  14. 14
    Lesley — December 10, 2010 @ 1:22 pm

    What a lovely gold plate! Oh and Mr. Eats still has a couple of pieces left. He’s saving them.

  15. 15
    ingrid — December 15, 2010 @ 10:24 am

    I’m all of over your fudge if you promise it will take away all of my stress! :)
    ~ingrid

  16. Pingback: Peanut Butter Fudge | Health for the Whole Self

  17. 16
    Kristen M. — December 19, 2010 @ 5:09 am

    I made this a few days ago and (as another reader) my mixture did not pour into the pan. I did use natural Peanut butter from TJ’s. Also, my peanut butter and butter mixture did boil in the microwave. It still tasted great! I’ll have to remember to microwave less next time.

    • Erin replied: — December 20th, 2010 @ 9:26 am

      I’ve now made 4 or 5 batches (I’ve seriously lost count!), and this did happen to me once. The time it happened was when I used a plastic bowl, instead of my glass bowl, but I’m not sure if that’s what mattered; AND I kinda felt like, while I was adding 1/2 of a 1lb bag of powdered sugar, I felt like I was adding too much. I think you should just use your best judgement on how much powdered sugar you add. If it starts to get too thick, don’t add any more!

  18. 17
    Beth — December 23, 2010 @ 9:46 am

    Just finished making a batch of this, and like a couple of others, my mixture didn’t POUR into the pan. It was super, super, thick, so it just sort of fell out into a big clump and I used the wooden spoon to press it flat. I had already read all of these comments, so I made sure I did everything right- I used regular peanut butter, a glass bowl, only cooked it for 2 mins + 1 min + 1 min (ck’ing to make sure it wasn’t boiling btwn) and an exact 1 lb bag of powdered sugar.

    Mine turned out a little too dry for my liking, so the only thing I can think is that it’s the BRAND of peanut butter? I used Skippy Creamy. What did you use?

  19. 18
    Beth — December 23, 2010 @ 9:52 am

    or maybe if I had read that last comment of yours more thoroughly I would’ve used a little less powdered sugar! darn it. Yours at the party was sooo good. I want mine to be like that!

    • Erin replied: — December 23rd, 2010 @ 10:09 am

      Ack! Sorry! OK, that’s it, I’m ammending the recipe RIGHT NOW, to say to use your best judgement, and only add as much powdered sugar as it needs.

      Oh, and FYI, half the time I’ve made it I used KRAFT peanut butter, a product of Canada, my friend brought me (2x success). And the other times I made it I used JIF (only 1 non success, but at least 1 success.)

      Perhaps I’ll make it again tonight to take to a Christmas gathering, and I’ll try to measure out the peanut butter, rather than eyeball it!

  20. 19
    melissa — December 23, 2010 @ 10:31 pm

    looks amazing…too dangerous for me in our house though since hubby doesn’t like peanut butter. I’d be in big trouble :)

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