Peanut Butter Fudge

My mother in law, my aunts, and my wonderful neighbors make fantastic, chocolate fudge; it’s silky, chocolately goodness. I on the other hand, make sludge.

If you think fudge is a dessert best served with a spoon, then I make perfect fudge.

Thankfully, Alton Brown never lets me down.

Oh, and this isn’t chocolate fudge. It’s peanut butter.

I decided that since I didn’t really indulge in the tradition of holiday over eating, I should treat myself this week. And I did, because there is nothing healthy about this confection. Not even the beneficial properties of peanut butter can save it.

However, it’s so rich, that one piece will do, and who doesn’t need a little treat here and there?

I thought you learned to share in Kindergarten

If you made a New Year’s resolution to lose weight, you may want to skip this one. If you want a reason to go for a run, keep reading!

Alton Brown’s Peanut Butter Fudge
source & original recipe: Food Network


  • 8 ounces unsalted butter (this equates to 2 sticks)
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • cooking spray for greasing your pan

Directions (via the Food Network)

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

3 thoughts on “Peanut Butter Fudge

  1. Pingback: Peanut Butter Cup Muffins | A Cook's Nook

  2. Pingback: Beet & Carrot Salad | A Cook's Nook

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