PEANUT BUTTER FUDGE RECIPES
EASY PEANUT BUTTER FUDGE RECIPE | ALTON BROWN | FOOD NET…
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Provided by Alton Brown
Categories dessert
Total Time 2 hours 14 minutes
Prep Time 10 minutes
Cook Time 4 minutes
Yield 64 (1-inch) pieces
Number Of Ingredients 4
Steps:
- 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.
EASY PEANUT BUTTER FUDGE RECIPE: HOW TO MAKE IT
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. —Mary Jane Rummel, Linglestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 67 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 28mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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This 2-ingredient peanut butter fudge is a favorite never-fail quickie recipe. —Eleanore Peterson, Fort Atkinson, Wisconsin
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- Melt coating in a saucepan over medium-low heat, stirring constantly until smooth. Remove from the heat; stir in peanut butter and, if desired, walnuts. Spread into a greased 8-in. square pan. Chill until firm. Cut into 1-in. squares.
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- Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.
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Fudge doesn’t have to be hard! Case in point: this super easy peanut butter fudge recipe. You don’t need an oven or stove. All you need is a microwave, three ingredients and a little bit of patience while your fudge sets. It’s really that easy! Plus, the sweet and salty combo in this peanut butter fudge makes it the perfect sweet for any time of year, whether you’re prepping for the holidays or need a no-bake treat during the hottest days of summer.
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- Spread immediately in pan. Let stand at least 2 hours to set before cutting, or refrigerate to speed up setting process. For 36 squares, cut into 6 rows by 6 rows. Store in airtight container, and use within 5 days.
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Fudge doesn’t have to be hard! Case in point: this super easy peanut butter fudge recipe. You don’t need an oven or stove. All you need is a microwave, three ingredients and a little bit of patience while your fudge sets. It’s really that easy! Plus, the sweet and salty combo in this peanut butter fudge makes it the perfect sweet for any time of year, whether you’re prepping for the holidays or need a no-bake treat during the hottest days of summer.
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- Spread immediately in pan. Let stand at least 2 hours to set before cutting, or refrigerate to speed up setting process. For 36 squares, cut into 6 rows by 6 rows. Store in airtight container, and use within 5 days.
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- Pour into prepared dish and refrigerate until firm.
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