Microwave peanut butter fudge
Alton Brown · ♥ 54.4K likes · 1.5M views · 8 min video
Read about caramels, toffee and fudge in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 224 g unsalted butter
- 260 g peanut butter
- 455 g confectioner's sugar, powdered sugar
- 5 ml vanilla extract
Put the butter and peanut butter into a large microwave-safe bowl, cover with plastic wrap and poke a few holes in the top.
Melting in the microwave
- butter
Grease an 8-inch metal pan with butter, up the sides, and line the bottom with parchment long enough to overhang.
Greasing and lining the pan
Stir to combine, cover again and microwave on high another two minutes.
Second heating and the hot fat
Carefully remove the plastic wrap away from you in case of steam; the fat is well over the boiling point of water.
Add all the powdered sugar and work it in as quickly as possible; about halfway in, add the vanilla. Work until a warm, homogenous mass.
Working in the powdered sugar
Press into the pan, smooth with an offset spatula, fold the parchment over the top to smooth it further.
Panning and chilling
If it does not lift out, let it sit a few minutes at room temperature or warm the pan briefly over a candle to release it.
Cut with a long chef's knife, eight cuts in each direction, into 64 pieces.
Pack in a tin between parchment discs, pieces not touching so they do not stick, neatest pieces on top, picked up by the sides to avoid thumbprints.
Packing a gift tin