2-Ingredient Peanut Butter Fudge (Microwave)
This is the easiest version, producing the soft, uniform cubes seen in your image.
-
Ingredients:
-
16 oz Creamy Peanut Butter (regular commercial brands like Jif or Skippy work best).
-
16 oz Vanilla Frosting (standard tub; do not use “whipped” or “cream cheese” varieties).
-
-
Instructions:
-
Prepare: Line an 8×8-inch pan with parchment paper.
-
Melt: Scoop both the peanut butter and frosting into a microwave-safe bowl.
-
Heat: Microwave for 1 minute, then stir. If not fully smooth, heat for another 30–60 seconds.
-
Set: Pour into the pan and refrigerate for at least 3 hours or overnight until firm.
-
2-Ingredient Fudge (Condensed Milk Version)
This version is slightly richer and uses sweetened condensed milk for a dense, professional texture
-
Ingredients:
-
2 cups (approx. 18 oz) creamy peanut butter.
-
1 can (14 oz) sweetened condensed milk.
-
-
Instructions:
-
Melt: Heat the peanut butter in the microwave for about 1 minute until melted and smooth.
-
Combine: Pour in the entire can of condensed milk and whisk vigorously for 1–2 minutes until thick and smooth.
-
Set: Spread into a lined 8×8 pan. Let sit at room temperature for 30 minutes, then refrigerate for 2–3 hours.
-
Tips for Perfect Squares
-
Cutting: For clean edges like the photo, run a sharp knife under hot water, wipe it dry, and slice. Reheat and clean the knife between each cut.
-
Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
-
Avoid Natural PB: Natural peanut butters (where oil separates) can sometimes result in a grainy texture or prevent the fudge from setting properly.