Creamy Peanut Butter Fudge: Microwave Method

This creamy peanut butter fudge uses the microwave to melt butter and peanut butter, followed by vanilla, salt, and powdered sugar. Allow at least two hours for chilling before cutting.

Ingredients

• 1 cup unsalted butter
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar

Use powdered sugar for this version. It does not call for evaporated milk, marshmallow creme, or granulated sugar.

How to Make It

Line an 8×8-inch pan, leaving parchment overhang. In a microwave-safe bowl, melt the butter and peanut butter, stirring halfway through the approximately two-minute heating time. Microwave power varies; stop once the mixture is melted and smooth. Carefully stir in the vanilla and salt, then gradually incorporate the powdered sugar.

Spread in the pan and refrigerate for at least two hours until firm. Lift out and cut into squares. No saucepan boiling or oven is required.

Serving and Storage

Keep the fudge in an airtight container in the refrigerator. The printable card gives storage guidance and the complete method. This recipe contains peanuts and milk.

Creamy Peanut Butter Fudge

A rich, melt-in-your-mouth creamy peanut butter fudge that comes together quickly with just a few pantry staples. Follow these 7 simple steps for the perfect sweet treat.

Prep: 5 minutes minutes Cook: 2 minutes minutes Total: 2 hours hours 7 minutes minutes

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Ingredients

  

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Main Ingredients

• 1 cup unsalted butter
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 3 cups powdered sugar

Instructions

 

Preparation Steps

• Line an 8x8-inch baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal.
• In a medium microwave-safe bowl, combine the unsalted butter and creamy peanut butter.
• Microwave the butter and peanut butter mixture on high for 2 minutes, stirring halfway through, until completely melted and smooth.
• Stir the vanilla extract and salt into the melted peanut butter mixture until well combined.
• Gradually add the powdered sugar, one cup at a time, stirring vigorously until the fudge is completely smooth and no lumps remain.
• Pour the fudge mixture into the prepared baking pan and spread it out evenly using a rubber spatula.
• Refrigerate for at least 2 hours until firm, then use the parchment overhang to lift the fudge out and cut into squares.

Notes

Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.