4 Ingredient Peanut Butter Fudge Recipes
EASY TWO-INGREDIENT PEANUT BUTTER FUDGE
This is the easiest and best peanut butter fudge recipe you will ever find. It is only two ingredients! How can you go wrong with that?!?
Provided by Jennifer Johnson
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h6m
Yield 36
Number Of Ingredients 2
Steps:
- Line an 8-inch square baking pan with waxed paper.
- Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
- Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.4 g, Fat 9.4 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 87.8 mg, Sugar 6.4 g
PEANUT BUTTER FUDGE (EASIEST EVER) RECIPE - (4.5/5)
Provided by 19bdr58
Number Of Ingredients 4
Steps:
- In a saucepan slowly bring the milk and sugar mixture to a boil over medium heat. Boil for exactly 2 minutes and 20 seconds, stirring constantly to prevent burning. Remove from heat, stir in the vanilla and peanut butter. Mix until smooth. Press into an 8X8 and let cool before cutting. Enjoy!!!
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- Prepare an 8X8 (or 9X9) square pan with buttered foil. To do this, cut a piece of foil that is slightly larger than the pan and then spread softened butter on the foil with a spatula or by placing your hand in a plastic bag like a glove and using your fingers to spread the butter on the foil. Press the foil into the pan, butter side up. The foil should come at least most of the way up the sides.
- In a medium saucepan, bring the sugar and milk to a boil over medium heat, stirring occasionally. Boil for 2.5 minutes.
- After the 2.5 minutes, remove the mixture from heat and add the peanut butter and vanilla extract, stirring until smooth. Pour into prepared pan and let set for about 1-2 hours before slicing and serving. To slice, just remove the entire foil from the pan and fold the edges down flat. So much easier to slice and serve this way than trying to do it while it's still in the pan!
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- Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
- Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
- Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
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- Grease an 8-inch square pan with butter. Trim a piece of parchment paper to 8 inches wide and line the pan with the parchment sling, leaving enough overhand on two sides to cover the top of the fudge with later.
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap to vent the steam, then microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.
- Spread mixture into prepared pan. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
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