Foolproof Peanut Butter Fudge {2 ingredients!}
This Foolproof Peanut Butter Fudge is super quick and easy to make. And it uses just two ingredients. How awesome is that?!
I’ll admit that I’m a skeptic when it comes to recipes that brag about using just a few ingredients, while promising that the finished product actually tastes good. While I love having easy recipes in my back pocket, with minimum prep and clean up, I also know that many times shortcuts just don’t cut it. Those dishes oftentimes feel a little thin, like they’re missing something. They leave me yearning for just a little more somethin’ somethin’.
But somethin’ about this recipe for Foolproof Peanut Butter Fudge, with just two ingredients, had me curious. And with not much to lose in both time and money, I set out to prove myself wrong!
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This incredibly easy recipe comes from Laura Powell‘s new book, Christmas Desserts. I first met Laura last summer in Chicago, where we were on a kitchen cooking team together. We seemed to laugh at the same things, question the same things. I liked her. So when she asked me recently if I’d like a copy of her new Christmas book of desserts, I told her that I most certainly would.
This book would make the perfect stocking stuffer. With just 20 easy recipes, Laura’s book gives you plenty of variety without being overwhelming. Of particular interest to my own taste buds were recipes for Eggnog Cookies, Chewy Gingerbread Bars, and White Chocolate Cranberry Orange Bars.
And, oh yeh, this peanut butter fudge that uses only two ingredients.
Ask our kids how suspicious I was of this recipe. (Sorry, Laura – just keeping it real around here!)
When I removed the fudge from the pan, holding onto the foil lining, my doubts started to ease up, though. The peanut butter fudge was nice and firm, yet soft. The knife cut through it like thick butter, with smooth, clean lines. My perfectionist self was loving the thought of sharing these beautiful little cubes on a holiday platter.
But the real test, of course, was in the taste and texture of the peanut butter fudge in my mouth. And you know that I wouldn’t share anything with you that wasn’t good…
Yes, this two-ingredient peanut butter fudge was a hit. We all loved its super creamy texture and peanut butter flavor. And when my parents were visiting us a couple weekends ago, I served some fudge to them without revealing anything about the humble ingredient list. After just one bite, Mom asked me for the recipe. She could not believe that yummy concoction was made from a container of peanut butter and a container of vanilla frosting. I know that some will argue the qualities of this being a true fudge, but I really don’t care. It’s quick. It’s easy. It tastes delicious. It proved me wrong.
Foolproof Peanut Butter Fudge {2 Ingredients!}
This Foolproof Peanut Butter Fudge is super quick and easy to make. And it uses just two ingredients. How awesome is that?!
Ingredients
- 1 (16.3-oz.) container creamy peanut butter, or about 1-3/4 cups
- 1 (1-lb.) container vanilla frosting
Instructions
- Line a 9″ x 9″ pan with foil and set aside.
- Add peanut butter and vanilla frosting to a medium sized microwave-safe bowl. Do not stir. Microwave for 1 minute, then stir until combined and completely smooth. Pour into prepared pan and spread evenly. Place in refrigerator until firm. Remove the fudge from the pan using the foil, and then cut fudge into squares.
- This fudge is very creamy, with a texture that is a bit softer than traditional fudge. It’s oh so good! The fudge freezes well, too. Just place it in an airtight container with layers of fudge separated by wax paper.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 14Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 9mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
It turned out pretty good, although, I think I might may a few adjustments to the recipe, uf that’s OK. And the fudge set up real quick. I always had a hard time making fudge the conventional way, although I was very successful w/Brenda’s recipe! Mmm
I made this receipt for Christmas and it turned out so good I made it again tonight. Everybody loved it and it was so easy. Thank you for sharing it.
I made this fudge for the first time tonight. Turned out great! So easy!!
I made this two nights ago and loved it! I was wondering if anyone tried any other recipe other than vanilla frosting? Just wondered if it would be good.
We did chocolate frosting! And taste just like receese YUMMY
Does this fudgebneed to be refrigerated after it set so up and is cut
Can this recipe be doubled?
Can this recipe be doubled and put in a 9X13 pan?
I just made this not even 20 minutes ago. I have been “licking” the bowl! The flavor has me melting! It’s delicious! Thank you for sharing this recipe!
I made this from memory but I was wrong on the amount of Peanut Butter. Can I reheat the already made fudge and put more PB in it then put back in fridge to set up? it’s just to soft for me.
Just made this…it hasn’t set up yet, but it sure tasted good licking it off the spoon! How can something so easy taste so good? Next time, I want to use crunchy peanut butter.
I made this several times, using cream cheese and vanilla frosting. Instead of just stirring I mixed it with my hand mixer the last time and it was a little firmer when cooled. Tonight I am going to use cocoanut pecan frosting and peanut butter.
Just wondering what the nutritional info is? Calories, fat, sodium, carbs per serving. Does anyone know? Thank you
Because nutrition info is different for different brands, and a serving isn’t going to be the same between two people. Take the total nutrition from each package, add them together, then divide by the number of squares you make. If I gave you the info based on my two brands, it may be completely different for yours.
Love this easy to make “fudge”. Does it have to be kept in the refrigerator? Someone else asked, but I didn’t see an answer. Thanks.
I have an allergy to the milk in the frosting. Would it turn out the same substituting it with soy milk? I’ll see how well that works.
Emily Lucille commented that Pillsbury frosting has no milk products in it. Check out the label. It might work for you.
The Duncan Hines Creamy Homestyle Classic Vanilla does not appear to have any milk products in it, as well.
So it’s pretty much close to being equal parts of each.. that’s easy enough
Sorry, some reason this didn’t post in right spot.
I’m going to try this microwave peanut butter fudge and frosting. I haven’t been able to make it cook anything for two years. I’m getting excited
I would like to try this, wondering if it would be ideal for school lunch boxes too. I live in Africa, and I don’t know if we have ready-made vanilla frosting in the shops. Haven’t seen. Any suggestion as an alternative. I was thinking Nestle caramel. I’d like to give that a try today.
This is just meant to be a very quick recipe for fudge. The caramel would create a whole different consistency, not like fudge.
Saw this recipe on Facebook but it says to use a 28 oz jar of peanut butter. Which one would turn out better?
Can you use chocolate pudding also with peanut butter to make fudge
Made this for Christmas, the hardest part was removing frosting and peanut butter from the jars. My family said it was the best I ever made.
Wonderful! So glad you liked this!
Help! My Microwave died on Thanksgiving morning, can I just heat on the stove briefly?
I’m sure that would work just fine – just don’t let it get too hot!
I made this last nite with 1/2 container of cream cheese icing with peanut butter to taste. It is delicious! I wasn’t expecting how good this is! Make it, you will love it! Merry Christmas!
Sounds awesome, thanks!