This is the perfect treat for the holidays. It’s always welcome on dessert trays and makes great gifts. As well, it freezes great.
It only takes four simple ingredients to make this fudge. As well, you can mix it up in one bowl in the microwave. That’s right, there’s no stovetop cooking or dirtying pots and pans.
TIPS AND SUBS
Don’t try to cut the fudge until it is cool and set up completely. Use a sharp knife like a chef’s knife, not a serrated (bread) knife.
HOW TO FREEZE PEANUT
As I mentioned above this fudge freezes nicely. You can freeze it for up to two months so if you want to make this recipe for Christmas gifts, you can start making and storing them now. How to freeze fudge.
- First, let the fudge cool completely.
- I light to cut the fudge in large squares. This simplifies wrapping.
- Next, wrap your fudge square in plastic wrap then place it in a ziptop freezer bag. Get as much air as you can out of the bag before sealing it.
- You may want to place the bag on a baking sheet or another flat surface so the fudge doesn’t freeze in a distorted shape.
- Freeze. You can freeze it for two months without sacrifices flavor or texture.
- Finally, to thaw, remove a wrapped section and let it thaw on your countertop until it reaches room temperature.
TIPS AND MORE
Freezing Instructions. You can freeze this fudge for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.
MORE TO MAKE AND LOVE
- Chocolate Chip Cookie Dough Truffles
- KitKat Truffles
- Buckeye Chocolate Peanut Butter Truffle Spoons
- Peppermint Truffles
- Kentucky Bourbon Balls
- Martha Washington Candy
- 2 Ingredient Nutella Fudge
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Best Peanut Butter Fudge
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- Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper. Leave an overhang on the sides to lift the finished fudge out.
- In a large bowl, melt the peanut butter and butter in the microwave at 30 second increments. Stop the microwave and stir the mixture every 30 seconds until completely melted and smooth.
- Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
- Press the fudge into the prepared baking pan and smooth the top with the back of a spatula or spoon. The top will be shiny/oily. Cover the baking dish tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
You can also find great recipes here or at Weekend Potluck.