This delicious Peanut Butter Fudge recipe by Alton Brown is a quick and creamy treat that’s perfect for satisfying your sweet tooth. With just a few simple ingredients, you can whip up this rich and smooth fudge in no time. It’s incredibly versatile, using pantry staples, and makes a delightful homemade gift or indulgent snack!
Recipe Ingredients:
- 16 tablespoons (2 sticks) unsalted butter, plus more for greasing pan
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 3 3/4 cups powdered sugar
How To Make Peanut Butter Fudge?
- Prepare the Pan: Grease an 8-inch (20 cm) square pan with butter. Trim a piece of parchment paper to 8 inches (20 cm) wide and line the pan with a parchment sling, leaving enough overhang on two sides to cover the top of the fudge later.
- Microwave Butter and Peanut Butter: In a 4-quart (3.8 litres) microwave-safe bowl, combine the butter and peanut butter. Cover with plastic wrap, poke a few holes to vent steam, then microwave on high for 2 minutes. Stir and microwave for another 2 minutes. (Caution: The mixture will be very hot!)
- Mix in Vanilla and Sugar: Add the vanilla extract and powdered (icing) sugar to the hot peanut butter mixture. Stir with a wooden spoon until the mixture becomes thick and loses its sheen.
- Set the Fudge: Spread the mixture into the prepared pan. Fold the excess parchment over the top to cover the surface. Refrigerate until cool, about 2 hours.
- Slice and Store: Cut into 1-inch (2.5 cm) pieces. Store in an airtight container at room temperature for up to a week.
Recipe Tips:
- Use Smooth Peanut Butter: For the best texture, avoid natural or chunky peanut butter, as these can make the fudge gritty or cause it to set improperly.
- Sift the Powdered Sugar: To avoid lumps in your fudge, sift the powdered (icing) sugar before mixing it into the hot peanut butter mixture.
- Work Quickly After Microwaving: The mixture will start to harden quickly once you add the powdered sugar, so stir briskly and transfer it to the pan immediately.
- Line the Pan with Parchment Paper: This makes it super easy to lift the fudge out of the pan and ensures a clean, smooth surface for cutting.
- Let It Set Properly: Be patient and refrigerate for at least 2 hours. Cutting too early can make the fudge soft and messy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Peanut Butter Fudge cool to room temperature. Then, store it in an airtight container at room temperature for up to a week or in the refrigerator for up to 2 weeks. Make sure to separate layers with parchment paper to prevent sticking.
- Freeze: To freeze, wrap individual fudge pieces in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Before serving, let the fudge thaw at room temperature for 1-2 hours until soft and ready to enjoy.
Nutrition Facts
- Calories: 99 kcal
- Total Fat: 6 g
- Saturated Fat: 2 g
- Cholesterol: 10 mg
- Sodium: 58 mg
- Potassium: 36 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 0 g
- Sugars: 9 g
- Protein: 1 g
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Alton Brown Peanut Butter Fudge
Description
This delicious Peanut Butter Fudge recipe by Alton Brown is a quick and creamy treat that’s perfect for satisfying your sweet tooth. With just a few simple ingredients, you can whip up this rich and smooth fudge in no time. It’s incredibly versatile, using pantry staples, and makes a delightful homemade gift or indulgent snack!
Ingredients
Instructions
- Prepare the Pan: Grease an 8-inch (20 cm) square pan with butter. Trim a piece of parchment paper to 8 inches (20 cm) wide and line the pan with a parchment sling, leaving enough overhang on two sides to cover the top of the fudge later.
- Microwave Butter and Peanut Butter: In a 4-quart (3.8 litres) microwave-safe bowl, combine the butter and peanut butter. Cover with plastic wrap, poke a few holes to vent steam, then microwave on high for 2 minutes. Stir and microwave for another 2 minutes. (Caution: The mixture will be very hot!)
- Mix in Vanilla and Sugar: Add the vanilla extract and powdered (icing) sugar to the hot peanut butter mixture. Stir with a wooden spoon until the mixture becomes thick and loses its sheen.
- Set the Fudge: Spread the mixture into the prepared pan. Fold the excess parchment over the top to cover the surface. Refrigerate until cool, about 2 hours.
- Slice and Store: Cut into 1-inch (2.5 cm) pieces. Store in an airtight container at room temperature for up to a week.
Notes
- Use Smooth Peanut Butter: For the best texture, avoid natural or chunky peanut butter, as these can make the fudge gritty or cause it to set improperly.
- Sift the Powdered Sugar: To avoid lumps in your fudge, sift the powdered (icing) sugar before mixing it into the hot peanut butter mixture.
- Work Quickly After Microwaving: The mixture will start to harden quickly once you add the powdered sugar, so stir briskly and transfer it to the pan immediately.
- Line the Pan with Parchment Paper: This makes it super easy to lift the fudge out of the pan and ensures a clean, smooth surface for cutting.
- Let It Set Properly: Be patient and refrigerate for at least 2 hours. Cutting too early can make the fudge soft and messy.
Alton Brown Peanut Butter Fudge
