Microwave Peanut Butter Fudge
Microwave Peanut Butter Fudge
Course: DessertCuisine: AmericanDifficulty: MediumEach year, we would make dozens of batches of this incredibly easy, microwave fudge recipe. An all time holiday favorite, we would spend days making hundreds of pieces of a variety of fudge each year for our clients, wrapping them up carefully in cute little gift bags. They would start hounding Dave around Thanksgiving each year, raving about the different things we brought. This is an all time favorite recipe, which we originally got off the back of a Jet Puffed Marshmallow jar, named Fantasy Fudge. My Grandfather made Peanut Butter Fudge each Christmas and while this is not his exact recipe, it is in his honor! We have two versions, a cooked version done on the stove (works for gas, electric and convection cooktops) and a microwave version. People cannot get over how creamy delicious, sweet and slightly salty, our Peanut Butter Fudge is! We also have a delicious Chocolate Fudge Recipe. We now use all organic ingredients, except for the marshmallow creme (and we decided to NOT read those ingredients!)
Ingredients
3 cups sugar
3/4 cup (1-1/2 sticks) butter
1 small can (5oz) evaporated milk or about 2/3 cup
1-1/2 cup peanut butter (you can choose smooth or crunchy)
1 jar (7 oz) JET-PUFFED marshmallow creme
1/2 tsp. vanilla
Directions
- In the microwave - Place sugar, butter and evaporated milk in a 3 quart MICROWAVE safe pan. Make sure it is a heavy duty pan safe to boil in the microwave, butter and sugar boiling hot are dangerous. Stir and cook for three minutes.
- Stir and cook for two more minutes until bubbling. Stir really well, scrape the sides of the bowl.
- After stirring really well and scraping the sides of the bowl and cook for two more minutes. This mixture is boiling, be very careful as you handle it.
- In a different bowl add the peanut butter and marshmallow creme. Pour boiling mixture into the bowl with peanut butter and marshmallow creme. Mixing until creamy you want to be fast and also be very careful for this mixture is extremely hot.
- Pour immediately into foil-lined 9-inch square pan; spread to evenly cover bottom of pan. Cool at room temperature for at least 4 hours; cut into 81 (1-inch) squares. Store in airtight container at room temperature.
Notes
- Sub out the peanut butter for 1-1/2 cups chocolate chips and you will have a wonderful chocolate fudge.
- Almond – use almond extract along with the vanilla, can use slivered almonds
- Walnut – add walnuts to fudge
- Chocolate Walnut Maple – add walnuts and maple extract (not syrup!)
- The variations are ENDLESS and very fun to come up with something new each time. If you blow it, rename a fudge with some exotic name “Mocha praline dusted with confectioners sugar” or something similar and they LOVE it! Or at least they claim to love it!
