Peanut butter fudge
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A rich, no-cook-stove peanut butter fudge made in the microwave, cut into small squares. It keeps well and freezes nicely, so it suits gifting and making ahead.
Ingredients
- 8 oz unsalted butter
- 1 cup creamy peanut butter
- 1 pound powdered sugar
Equipment
- microwave-safe bowl
- 8-inch round pan
Directions
- Line an 8×8 inch pan with parchment, leaving some hanging over the sides.
- In a microwave-safe bowl, put the butter and peanut butter. Microwave for 1 minute, stir, microwave for another minute, then stir until smooth.
- Stir in the powdered sugar until the mixture is smooth and as thick as paste, and work quickly.
- Spread into the pan, lay parchment over the top, and press evenly with your palms.
- Refrigerate for at least 2 hours, then lift out and cut into 1-inch squares with a sharp knife.
Notes
Keeps 2 weeks at room temperature in a cool, dark spot; up to a month in the refrigerator airtight; up to a year frozen (wrap each square in wax paper, then plastic wrap or foil, in an airtight container or freezer bag). Thaw in the fridge or on the counter. Contains peanuts.
Nutrition
Serving: 15g | Calories: 77kcal | Carbohydrates: 8g | Protein: 0.9g | Fat: 4.9g | Saturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 7.6mg | Sodium: 18mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 7.4g | Vitamin A: 89IU | Vitamin C: 0mg | Calcium: 2.9mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 64 servings; creamy peanut butter counted as smooth peanut butter. Brands and portions vary, so use it only as an approximation.