Small Batch Peanut Butter Fudge (2024)

Absolutely! This 5 minute peanut butter fudge recipe can be conveniently adapted for either microwave or stovetop preparation. Here’s how to make microwave peanut butter fudge:
Combine Ingredients: In a large microwave-safe bowl, add peanut butter and butter. Slicing the butter first aids in more uniform melting.

Microwave Mixture: Heat the peanut butter and butter in the microwave, pausing to stir every 30 seconds. Continue this process until the mixture is completely melted and smooth.

Add Vanilla and Sugar: Remove the bowl from the microwave and stir in the vanilla using a rubber spatula or wooden spoon. Gradually add the sifted powdered sugar, mixing until fully combined.

Pour and Chill: Transfer the fudge mixture into your chosen dish or pan and spread evenly. Place it in the refrigerator to chill and set.

By following these simple steps, you can enjoy homemade peanut butter fudge made right in your microwave. It’s a quick and efficient method that doesn’t compromise on taste or texture!

For this small batch peanut butter fudge recipe, we use a 4×6-inch baking dish that has a base area of 24 square inches.

Other alternative baking dishes:
5×5-inch dish
6×6-inch dish (this will yield thinner fudge)
6-inch round dish

These baking dishes can be viewed on ourStore page.

Yes, you can effortlessly double this peanut butter fudge recipe. Just multiply all the ingredients by two, and a larger saucepan like a 3-quart size would be the perfect fit.

When you double the recipe, it’s best to press the fudge into either an 8×1 1/2-inch round pan or a 9×5-inch loaf pan, depending on your preference or availability. This adjustment ensures that the fudge sets properly and retains its delicious texture.

By: Joanie Zisk

Prep: 5 minutes mins

Cook: 5 minutes mins

Chill: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Servings: 20 squares

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• ▢ 8 tablespoons butter (1 stick)
• ▢ ½ cup creamy peanut butter
• ▢ ½ teaspoon vanilla extract
• ▢ 2 cups sifted powdered sugar

• Line a small 4×6-inch or 5×5-inch dish with foil leaving an overhang on the sides to lift the fudge out of the pan easily.

  Pro Tip:You can use a sheet of wax paper instead of foil but I prefer using foil because it conforms to the shape of the dish better than wax paper. The foil allows the fudge to be lifted out of the pan in one piece. It is also easier to cut the fudge outside the pan which allows for more evenly cut pieces.

• Melt butter in a2-quart saucepanover medium-low heat.

• Stir in the peanut butter and continue stirring until smooth.

• Remove the pan from the heat and stir in the vanilla extract.

• Add the sifted powdered sugar and stir until smooth.

  Pro Tip:To sift powdered sugar, place the sugar in a fine-mesh strainer or sifter placed over a bowl. Hold the strainer in one hand and gently tap its side with the palm or a finger from the opposite hand. Sifting powdered sugar is an important step because there are often hard, round nuggets in powdered sugar and if not sifted, the nuggets will cause the fudge to be gritty or you'll end up with pockets of sugar in your fudge.

• Pour the fudge into the baking dish and smooth the top with the back of a spoon or rubber spatula.

• Cover tightly and refrigerate for at least 4 hours or until firm.

• Remove the fudge from the refrigerator and cut into pieces.

• Store this fudge in an airtight container. The fudge keeps well for up to a week at room temperature or for 2 weeks if refrigerated.

  To freeze, wrap the fudge in plastic wrap and transfer it to a freezer storage bag. Freeze for up to 1 month and thaw in the refrigerator.

Expert Tips

• Peanut Butter:Choose smooth, regular commercial brands of peanut butter like Jiff, Peter Pan, or Skippy for the best consistency. Natural peanut butter with no sugar added (such as Smucker’s) also works well. If you prefer some texture, crunchy peanut butter is an acceptable option.
• Powdered Sugar:Always sift your powdered sugar before measuring. This ensures that any clumps are removed, leading to a smoother mixture.
• Line the Pan:Prepare your pan by lining it in advance. Having it ready ensures you can quickly transfer the fudge mixture without delay, helping maintain the desired texture.
• Slicing the Fudge:Allow the fudge to rest at room temperature for a few minutes before slicing. This makes cutting easier and results in more uniform pieces. Always use a sharp knife for the cleanest cuts.

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