4 Ingredient Peanut Butter Fudge

I love it when someone else makes a dessert that I try and immediately know I need to make myself. It takes the guessing out of whether the final product is going to be good or bad, and if it's not great I can go ahead and save myself the time and money of making it. I have zero shame asking people for recipes, which I'll admit is sometimes awkward since people get very protective over these things. Thankfully my roommate and fellow peanut butter lover Brooke finds recipes in a lot of the same places I do, so getting this one wasn't an issue. Had I tried this fudge and not been able to get the recipe, I would've known forevermore that my peanut butter game was not up to par.

Brooke gave the majority of her batch of fudge away, and yet somehow we still were snacking on it for a week. I made another batch the same day that we finished the last piece of hers. So much for even pretending to eat healthy.

It'd be hard for this fudge to be any easier.  The only part about the recipe that's not ideal is getting to four cups of sifted powdered sugar...and really that's only because my patience with sifting usually goes out the window around two cups. The payoff is amazing, though. I think most people put considerably more effort into making fudge, and all of those other fudge recipes pale in comparison to this one. It's rich, creamy, delicious and the perfect consistency. We both used mini Reese's cups, which I highly recommend, but I plan on making this fudge often enough that I'll try other variations as well. Brooke and I have already decided on M&Ms for next time--maybe even peanut butter M&M's. I honestly might die of food bliss with that combination.

When cutting fudge, I like to use a hot knife so I can get a perfect line. Once the fudge is cold this is not a necessity, but I find it helps. Run a knife under hot water, quickly dry it off and start cutting. Once the knife cools down repeat this process. I suggest cutting small fudge squares, maybe an inch across. Keep the fudge in the refrigerator.


Side Note: If you count the optional ingredients it's six ingredient fudge instead of four ingredient fudge. Since you may or may not be adding the optional ingredients, I've labeled it 4 ingredient fudge anyways. It sounds better, don't you think?


4 Ingredient Fudge
Recipe from Sally's Baking Addiction

Ingredients: 

• 1 cup (250g) creamy peanut butter*
• 1 cup (2 sticks or 230g) unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (optional)
• 4 cups (460g) sifted confectioners' sugar*
• 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese's Peanut Butter Cups (optional)

Directions:

Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.

Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners' sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.

Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.

Store fudge in an airtight container in the refrigerator for up to 1 week. Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.

*Sally also mentions to use store-bought peanut butter. I am a peanut butter purist, so I never mess with the natural or homemade stuff, but for those who do, ditch that for this recipe. You also must, must, must sift the sugar. This is key to the smooth creaminess of the fudge.