I was so embarrassed after I tasted the final fudge disaster. It was hard, crumbly and pretty much inedible. How can someone with some tiny bit of culinary sense, a relatively competent mind, and a candy thermometer screw up fudge? Well, I did it!
So, you may want to discontinue reading this blog, unless you want to feel better about yourself and laugh at the woman who couldn’t make something yummy using peanut butter and marshmallow fluff. I am ashamed!
I felt the need to redeem myself.
My original inspiration was marshmallow fluff. But now it’s getting serious and I just need a spectacular Peanut Butter Fudge. So, I tried this recipe from Alton Brown. It uses the microwave and doesn’t require a candy thermometer. I was a little skeptical, but the recipe was highly rated, and his recipes have always turned out pretty great when I’ve tried them in the past.
The final product was creamy, sweet, rich and while not seeping with peanut butter flavor, was very good. It was also incredibly easy. If you’re planning to make treats for people this Christmas, or need something to add to a cookie tray, this is an easy and yummy fudge.
Peanut Butter Fudge
(courtesy of Alton Brown)
- 1 cup butter, plus more for greasing pan
- 1 cup peanut butter
- 1 teaspoon vanilla
- 1 pound (about 3 and 3/4 cups) 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.