Thursday, October 6, 2011


I found this recipe on one of my favorite recipe pages: The Domestic Mama and; The Village Cook. I have found some great recipes over there, and I highly recommend their recipe blog.

This quick and easy microwave fudge is totally addicting. I made it the other day and our company went nuts for it (I have to admit that Picky-Picky Hubby and I ate our share as well). The unlikely maple-peanut butter combo is fantastic; not quite peanut butter, not quite maple, hint of butterscotch maybe?

8 ounces salted butter
1 cup creamy peanut butter
1 pound of powdered sugar  (see note)
1/4 teaspoon salt
1 1/2 teaspoons maple extract
1 teaspoon vanilla extract

Line an 8" x 8" buttered pan with parchment paper so that the parchment overhangs enough to fold over, once the pan is filled (I didn't butter the pan).

Place the butter and peanut butter in a large (microwave safe) bowl; cover with plastic wrap. Microwave on high for 2 minutes (cut the butter into cubes and mix it into the peanut butter so that it all melts evenly).

Remove the bowl from the microwave (carefully, it is hot), and stir. Re-cover and microwave for (an additional) 2 minutes. Remove from microwave (careful, it is really hot) (watch for hot steam when you remove plastic).

Add the extracts and powdered sugar and stir with wooden spoon (I used my stand mixer). Press into prepared pan and press down until flat and compact. Cover the top of the fudge with extra parchment paper. Place in fridge for 2 to 4 hours.  Bring to room temperature before you try to slice this fudge. I didn't butter the pan, so I had to run a thin knife around the edges before I lifted the fudge out of the pan by using the parchment paper "handles".

Store in air tight container at room temperature. I didn't put mine in an air tight container, I just left it in a bowl with loose fitting lid.

NOTE: Recipe calls for one pound of powdered sugar. I recommend that you actually use your kitchen scale to weigh it, because powdered sugar measures differently if its sifted or not sifted. If you don't have a kitchen scale, the rule of thumb is: 3 1/2 to 4 cups of UNsifted powdered sugar is one pound...... 4 1/2 cups of SIFTED powdered sugar is one pound.

NOTE: If the fudge seems "crumbly" while it is still hot, don't worry about it. Just press it tightly into the prepared pan and when it chills, it will look just like the photo. Eight ounces of butter seems like a lot, but I can guarantee you the fudge does NOT taste greasy at all, it is excellent.


Susan At Glen Oaks Primitives said...

Hi, Coleen, nice to meet you. I see I'm not the only one still up!
See, this is what I get for not being asleep, I am going to eat this whole batch after we make this fudge.
Thank you (my dentist thanks you).
Warm Regards,

Lynn said...

This sounds great and I actually do have maple extract-thanks:@)

Julie said...

Sounds scrumptious, I'm sure I'd be addicted too!

Lisa said...

Ooohh, that'll satisfy a sweet tooth for sure.

Michelle said...

YAY! How awesome! Thanks so much for making this and posting it! That picture is awesome!!! Great job!

Peggy Clyde said...

I grew up with peanut butter fudge. This recipe seems to be a lot easier than what I make. Can't wait to try it. Thanks.

teresa said...

what a perfect fall treat!

Shelby said...

Looks like perfection...I love fudge but don't have the best luck with it. I should try again though!