By Tracey
4-Ingredient Peanut Butter Fudge
from Alton Brown
(Note: the recipe calls for 1 lb of confectioners’ sugar, which is roughly 4 cups but weigh it if possible for the best result.)
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 lb confectioners’ sugar
Directions:
Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides. Spray the parchment with cooking spray.
Add the butter and peanut butter to a large microwave-safe bowl and cover the bowl with plastic wrap. Microwave for 2 minutes, then remove the bowl and stir the mixture. Re-cover the bowl and microwave for 2 more minutes.
Transfer the bowl to your work surface and add the vanilla and confectioners’ sugar. Use a wooden spoon to stir the mixture until combined. You’ll know it’s ready when it becomes hard to stir and loses its sheen (do not overmix, or the fudge will be crumbly). Transfer the mixture to the prepared pan and spread in an even layer. Fold the parchment “handles” over the top of the fudge to cover. Refrigerate for about 2 hours, or until completely cool. Cut into squares for serving.
Store the fudge in an airtight container at room temperature for one week.
Makes about 64 1-inch pieces.
