Friday, December 17, 2010

Peanut Butter Fudge

I have a mental list of dishes that I want to try to make, though I really should write some of these down one of these days. Mostly the list consists of foods that are carbo-licious or a caloric splurge: biscuits and gravy, biscotti, bagels. Apparently, on this list, everything also starts with ‘B’. And then there is candy, like fudge, which I always assumed required a candy thermometer and knowing what the “soft-ball stage” looked like.

This fudge required no such thing. Four ingredients, a microwave, a refrigerator, and it was done. I wish I didn’t know how easy this was. I quickly packaged up the majority of it for gift-giving, but I also snuck a few pieces that happened to crack (or something) while I was cutting them. You will love this. Your friends will love this. How could anything that contains peanut butter, sugar, and butter be wrong?


Peanut Butter Fudge
source: Alton Brown via Erin’s Food Files


1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar


Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.