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Peanut Butter Fudge

This recipe for peanut butter fudge is incredibly simple, relying on the microwave to quickly combine butter and peanut butter before incorporating powdered sugar and vanilla. The mixture is then spread into a pan, chilled until firm, and cut into easy-to-eat squares.
Print Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 2 hours 14 minutes
Course Snack
Cuisine American
Servings 64 people
Calories 4126.3 kcal

Equipment

  • 1 Microwave-Safe Bowl Preferably 4-quart capacity
  • 1 8x8 inch Pan For setting the fudge
  • 1 Wooden Spoon For stirring the thick mixture
  • 1 Parchment Paper For lining the pan and covering
  • 1 Knife For cutting cooled fudge into pieces

Ingredients
  

Main

  • 8 ounces unsalted butter plus more for greasing pan
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar

Instructions
 

  • Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. 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 into a buttered 8 by 8-inch pan lined with parchment paper. 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.

Notes

This fudge sets quickly once the powdered sugar is added; work swiftly to spread it into the pan. Be extremely cautious when handling the bowl after microwaving, as the mixture will be very hot. Ensure the fudge is thoroughly chilled for at least 2 hours before attempting to cut it for clean squares. Wiping your knife with a warm damp cloth between cuts can also help achieve cleaner lines.