5 Minute Microwave Peanut Butter Fudge
This easily hedge is barely 3 ingredients and takes about five minutes to prepare. Everything is made in one bowling ball and cooks in the microwave. 
I had a fortune of playfulness making cookies and cream hedge and Nutella hedge. So I decided to tackle peanut butter fudge.
Before I had a gamble to experiment, I came across a extremely comfortable recipe by Alton Brown. The recipe was alone four ingredients and doesn ’ metric ton practice cocoa unlike most of the other fudges I ’ ve made .
I opted to leave out the vanilla, making this recipe merely 3 ingredients. This recipe takes only five minutes to put together. Super easy ! They store well besides making it big for holiday endow.
other easy fudge recipes :
Keto Peanut Butter Fudge
Nutella hedge
peppermint fudge
Peanut Butter Fudge
Andes Mint Fudge
Microwave Peanut Butter Fudge
This peanut butter fudge takes only five minutes to put together. Super easy! They store well too making it great for holiday gifting.
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Ingredients
- 8
Read more: Microwaved Corn on the Cob
oz unsalted butter
- 1 cup creamy peanut butter ( see note )
- 1 pound powdered boodle
Instructions
- Line an 8 x 8 inch pan with parchment wallpaper ( I recommend making the parchment wallpaper long enough so that it hangs off the edges of the pan on two sides, which will allow you to grip them later to lift out the parchment paper and contents. )
- Combine the butter and peanut butter in a microwave-safe bowling ball. Microwave for 1 minute and stir. Microwave for 1 more moment and bustle again until mix is completely melted and smooth. Add the powder sugar to the peanut butter concoction and touch until buffet is smooth. The clobber should be quite chummy, like a glue .
- spread dinge into the line broil pan. Press another parchment newspaper on the surface and use your palms to apply aristocratic pressure to evenly spread the fudge across the stallion pan. Lift off the acme layer of parchment newspaper and smooth surface of fudge with your hands. Refrigerate for about 2 hours to let set. Lift fudge out of the pan. Cut into one-inch squares with sharp tongue. Keep uneaten portions stored in the electric refrigerator .
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Notes
Avoid using natural insignificant butter as the consistency can vary and affect the texture of the fudge .
recipe very slightly adapted from : Alton Brown The nutrition information provided are only estimates based on an on-line nutritional calculator. I am not a certify dietician. Please consult a professional dietician or doctor of the church for accurate information and any dietary restrictions and concerns you may have .
Did you make this recipe ?
I ‘d love to see it ! Mention @ KirbieCravings and tag # kirbiecravings
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