Peanut Butter Fudge

1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
16 oz powdered sugar

  1. Microwave butter and peanut butter in a covered glass dish for 2 minutes. Stir with a wooden spoon and microwave for 2 more minutes.
  2. Add vanilla and powdered sugar and stir until combined.
  3. Dump into an 8 by 8-inch pan. Cover with plastic wrap and smooth surface of the fudge as needed.  Refrigerate 1 hour (or freeze 30 minutes) until set. Cut into 1-inch pieces.

YIELD 64 small squares
PREP TIME 5 minutes
TOTAL TIME 35 minutes

  • Store in an airtight container for up to a week.
  • Chunky peanut butter is not so great in this fudge.
  • Spray measuring cup with cooking spray before measuring the peanut butter.
  • This fudge will not stick to the surface of the pan, however, for easier removal an cutting, I use a freezer bag cut at the sides to line and cover the fudge.  Before cutting I remove the whole thing and transfer to cutting surface where I use a pizza wheel to slice.   Also, cuts can be made into the corners of the bottom liner to allow for flat, even edges.
  • The surface of the fudge can be smoothed easily with a metal spatula before setting, but to usually smooth it over with my hand over the plastic wrap.  This is quicker and requires one less utensil.

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