Easy Microwave Peanut Butter Fudge
Old-Fashioned Peanut Butter Fudge is an easy homemade candy recipe that you will want to make part of your holiday traditions every year. It's sweet, creamy, nutty, soft, and a bit salty. All you need is 4 ingredients and a microwave to make the best no-bake fudge with powdered sugar & no marshmallow cream.
Equipment
- microwave
- loaf pan
- Parchment Paper
- large microwave-safe bowl glass works best
Ingredients
- 1 stick salted butter (½ cup) softened
- ¾ Cup creamy peanut butter
- 1 teaspoon vanilla
- 2 ½ Cups powdered sugar (confectioners sugar)
Instructions
- Line a loaf pan with parchment paper. Make sure there is ample paper hanging over the edges so you can grab it easily later to lift the fudge out of the pan.See above for a quick hack to hold the parchment in place.
- Add soft butter to the peanut butter in a microwave-safe bowl. Place it in the microwave & cook for 30 seconds – stir. Microwave another 30 seconds – stir. Cook for a final 30 seconds. It will be darker and little bubbles will have formed.
- Add the vanilla to the peanut butter mixture and stir.
- Using a sturdy wooden spoon or spatula, begin adding the sugar. Start by adding half of the powdered sugar and stir to mix well. Next add half of what is left, stir, and add the final amount. The peanut butter fudge batter will be stiff but should combine evenly without any streaks of sugar remaining.
- Spoon the batter into the prepared pan. Using an offset spatula smooth the top and make sure the peanut butter fudge is evenly distributed so that the cubes are similar in size and thickness. Once it is smooth and even, place the fudge into the refrigerator. Place plastic wrap over it but be sure it does not touch the fudge – another way the binder clips come in handy.
- Refrigerate the fudge for 2 hours.
- Place the parchment-lined fudge on a cutting board. Peel back the edges to expose the fudge to begin cutting. The best way to cut homemade peanut butter fudge is to use a sharp chef knife. Cut along the shorter side to make 10 rows. Next, cut each row of peanut butter fudge into 4 pieces. This will give you 40 pieces of homemade peanut butter fudge that are even squares.
- Store in an air-tight container in the refrigerator for a month. It can also be frozen for 2-3 months. For more information on storing homemade fudge or wrapping it up for gifts, see recipe notes.
Notes
STORING & FREEZING:
- Store in the refrigerator for up to 30 days or in the freezer for up to 3 months.
- Wrap tightly to keep the air out & for the freshest taste.
- Defrost frozen fudge in the refrigerator.
- Use parchment paper so it lifts easily out of the pan once set.
- Use a sharp knife to cut fudge squares into bite-size chunks.
- Make ahead of time for holiday gift giving. Wrap individually or add to cookie/candy platters or gift boxes.
Nutrition
Calories: 79kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 6mgSodium: 39mgPotassium: 28mgFiber: 0.2gSugar: 8gVitamin A: 71IUCalcium: 3mgIron: 0.1mg
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