Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Microwave Peanut Butter Fudge
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- #38594
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2/3 cup butter
2/3 cup peanut butter (chunky or smooth)
6 cups powdered sugar
1/3 cup milk
1 tablespoon vanilla extract
directions
Place butter and peanut butter in a microwave safe bowl. Microwave on high until butter melts, (about 1 1/2 to 2 minutes); stir until well blended.
Add remaining ingredients; stir until lumps of sugar disappear.
Microwave on high until soft but not bubbly (1 to 1-1/2 minutes); stir.
Pour into buttered 9 inch square baking pan. Cover; refrigerate at least 1 hour.
Cut into 1 1/2 inch pieces - store in refrigerator.
Variation: Spread chocolate frosting after fudge is chilled. Great recipe for kids to make!
added by
NanaElane
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
January 2, 2017
I love the simplicity and taste of this recipe; however, while the fudge gets semi-hard after a few hours, even when I put it in the freezer, I can never get it hard enough to cut into small squares and lift it out. I end up "scraping" it out. Any suggestion?
All microwaves heat a little differently so you probably need to play with the cooking time a little. Usually if fudge won't set up it's because it needs to cook more. Either try adjusting the cooking time, or cook it longer at a slightly lower power setting.
October 10, 2010
This recipe was amazing! It was the first peanut butter fudge recipe that I have tried that actually got solid like real fudge rather than melting in your hand! Only thing is: I put in a bit more peanut butter. Maybe an extra 1/4 cup or something. It needs it! Thanks for this recipe!