![]() Cut the butter into cubes and add to a large microwave-safe bowl.How Do I Make The Four Ingredient Peanut Butter Fudge? What Ingredients Do I Need For The Fudge Mixture?įull printable recipe with measurements and instructions listed at the bottom of the post in the recipe card. Win-win!Īnd, if you don’t want to add vanilla extract, it’s only three ingredients for the creamy and delicious recipe. You also don’t have to heat up the stove top or use a hand mixer. It’s a very rich fudge recipe that everyone will love.įor this recipe, you won’t need a candy thermometer (yay!), marshmallow creme, or sweetened condensed milk. It’s perfect for your sweet tooth and only requires a few ingredients. Microwave fudge is one of the easiest recipes out there. Trust me, your peanut butter lover will love this easy dessert. The basic recipe is so delicious that everyone who tries it can’t believe it was made in the microwave. It is perfect for any time of year, especially around the holidays. In fact, many confectionary experts advise against storing fudge in the refrigerator because you risk the fudge drying out and crumbling.Four ingredient microwave peanut butter fudge is an easy recipe that turns out creamy and decadent. The same should go for when you are at home.įudge doesn’t necessarily last longer in the fridge. When you go to candy stores, the fudge is almost always stored as a large block and cut into fresh pieces only when the customer orders. If you cut the fudge into pieces before storing they will dry out faster. Wrap the block of fudge in wax paper for maximum freshness and only cut off squares of fudge as needed. ![]() You can use milk or dark chocolate chips for the base or you can do one white vanilla fudge recipe and one recipe using dark chocolate chips and make a swirled fudge! How to Store Vanilla FudgeĪfter your fudge sets, you can store it in an airtight container at room temperature for 2-3 weeks. You are also not required to have this fudge be a white fudge. Stir in the toppings or sprinkle them over the top after pouring the fudge in the baking pan. The fudge will cool quickly so do this as fast as you can to avoid weird lines.įor a variety of textures and flavors you can add walnuts, almonds, pecans, crushed cookies, crushed candy bars, or sprinkles to your fudge after melting. For a smooth top, gently shake the pan after pouring the fudge in and quickly smooth with a spatula before it cools at all.That way you won’t get any curved edge pieces. If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges.This will make it so much easier to remove the fudge from the pan. Line your entire baking dish with parchment paper, covering as much as you can.Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge. The hardness of the fudge depends on how many baking chips you use.If you do you will want to use just over a pound (16 ounces) of chocolate that is broken into pieces for melting. ![]() If you are using pure chocolate you may want to add a few ounces more since it won’t set up quite as hard. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.įor this vanilla fudge recipe we use white baking chips, which are not technically made from pure chocolate. Not the cheap, imitation vanilla flavoring.
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