Peanut Butter Fudge
I saw this post on Annie’s Eats and knew I had to make it. And boy can I eye a good recipe. It’s easy, extremely fast, AND delicious. It’s creamy and perfect. One thing is to make sure it’s mixed extremely well, even after it’s hard to mix. I didn’t get all the powdered sugar pieces so there is a little white in some of them, but it still tastes delicious!!!!!
MMMM enjoy!
Ingredients
- 8 oz. unsalted butter, plus more for greasing pan
- 1 cup creamy peanut butter
- 1 tsp. vanilla extract
- 16 oz. confectioners’ sugar
DIRECTIONS
- Line an 8 x 8-inch baking dish with parchment paper.
- Lightly grease with butter.
- Combine the butter and peanut butter in a microwave safe bowl and cover with plastic wrap. Leave a little hole for heat to leave.
- Microwave on full power for 2 minutes.
- Remove from the microwave, stir, and microwave on full power for 2 minutes more.
- Carefully remove the bowl from the microwave.
- Add the vanilla and confectioners’ sugar to the bowl.
- Stir with a wooden spoon or spatula until evenly combined.
- The mixture will become difficult to stir and lose its sheen.
- Transfer the mixture to the prepared pan and spread into an even layer.
- Place an additional piece of parchment directly on the surface of the fudge.
- Refrigerate until cool, at least 2 hours.
- Use a large knife to cut into 1-inch pieces.
- Store in an airtight container at room temperature for up to 1 week.
