Peanut Butter Fudge.

I’ve been dreaming of peanut butter flavored treats for a while…so instead of making a dessert from my list, I decided to make this instead.

I have found the perfect peanut butter fudge recipe. Why is it perfect? It has only 4 ingredients and uses only the microwave. Simple for a lazy cook like myself! I know there are more complicated recipes out there that might taste better, but I don’t care! 

This is good enough!

 

Here is the link for it, I found it on Alton Brown’s food channel website. 

Ingredients

• 8 ounces (225 grams) of unsalted butter, plus more for greasing pan (this can be a little hard to find, at least in SA)
• 1 cup (236 ml) smooth peanut butter
• 1 teaspoon vanilla extract
• 1 pound (.45 kg) powdered sugar (here, they call it “icing sugar”) 

Directions

Combine the butter and peanut butter in a large microwave-safe bowl and cover with plastic wrap. (I didn’t do this and it was just fine.)

Peanut butter and butter.

Microwave for 2 minutes on high.

Stir and microwave on high for 2 more minutes. (Be careful- the bowl is HOT! I used a towel.)

Hot. Hot. Hot.

Add the vanilla and powdered (frosting) sugar to the peanut butter mixture and stir to combine with a wooden spoon. (I was a little unsure of how to measure my powdered sugar because it was in a 1kg package, or 2.2 pounds. So…I “winged it” and poured out a little less than half my package. Brave, I know. My powdered sugar was really lumpy, so I broke it up as much as I could with a fork, and then tried to mix it as well as I could with my spoon.)

The lumps made no difference! Phew!

The mixture will become thicker and (might) lose its sheen. 

Spread into a buttered 8 by 8-inch pan lined with parchment paper.  (I used an oval Corning Ware crock, but if you want all your pieces to be perfectly cut, use a square or rectangle pan.)

Fold the excess parchment paper so it covers the surface of the fudge. (This helps the top of the fudge be flat- so it will be more “square” when you cut it.)

It would be smoother if I'd used a pan with right angles.

Refrigerate until cool, about 2 hours. 

One word. Yum.

Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week. (You can cut it into bigger pieces, however it is pretty rich!)

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Song of the Post: Sweetness by Jimmy Eat World.