Ingredients
Method
Step-by-Step
- Line an 8-inch square baking pan with parchment paper or foil, leaving enough overhang on two sides to lift out the chilled fudge.
- Place the butter and creamy peanut butter in a large microwave-safe bowl. Microwave for 2 minutes, then stir well.
- Microwave for another 1 to 2 minutes, stopping when the butter and peanut butter are fully melted and smooth. The mixture should be hot but not boiling.
- Stir in the vanilla extract until evenly distributed.
- Gradually add the powdered sugar, mixing firmly after each addition until the fudge becomes thick and smooth.
- Press the mixture evenly into the lined pan, smoothing the top with a spatula or the back of a spoon.
- Refrigerate for at least 1 hour, or until firm. Lift the fudge from the pan using the parchment or foil, then cut into small squares.
Notes
Use regular creamy peanut butter rather than very oily natural peanut butter. Use 3 1/2 cups powdered sugar for softer fudge or the full 4 cups for firmer, more sliceable pieces. For clean cuts, chill thoroughly and warm a sharp knife under hot water, drying it before each cut.