Super Easy 2-Ingredient Fudge

If you find yourself looking for a quick gift, a last-minute contribution to a pot luck, or a need to satisfy your sweet tooth, this super easy 2 ingredient fudge is the answer!

This quick, easy, one-bowl candy is created from two simple ingredients found in nearly every grocery and convenience store: a jar of peanut butter and a tub of ready-to-use frosting!

Although this candy has “fudge” in its name, true fudge is made by cooking sugar, butter and milk/cream to the soft-ball stage at 240F degrees then working the mixture while it cools so that it acquires a smooth, creamy consistency. This recipe, like many modern “fudge” recipes, makes a tasty and luscious fudge-like candy without the traditional muss and fuss.

This recipe has been one I made for years, but it seems internet surfers have become enamored with it. (This is NOT the recipe that uses baking chips.)

Many of the web versions call for heating the frosting and peanut butter in the tubs and jars you buy them in, but I don’t. #1, the plastic tubs and jars are not labeled as “microwave safe”. Once heated, the plastics may leach chemicals into the food. #2, the frosting, peanut butter and their containers can get HOT making handling them a little difficult and #3, Mr. Coalcracker has extensive experience in science and chemistry and tells me, “I wouldn’t do that!” which is good enough for me.

Since this recipe requires a bowl for mixing the ingredients in anyway, I start by scooping the frosting and peanut butter from the jars right into a microwave safe bowl scraping out as much of both as I can using a jar scraper. NOTE: make sure to use a blended-type peanut butter (I like using any of the famous name brands), not a “natural” peanut butter — that is the kind where you need to stir before serving because the oil floats on the top. Also, use a traditional-style tub frosting, not “whipped”.

Stir the two together slightly so they heat more consistently in the microwave than if left individually in the bowl.

Microwave the mixture in the bowl for 1 minute, remove, stir, heat another 30 seconds and stir well again.

Pour the mixture into a pan lined with two strips of overlapping parchment paper. This makes removal from the pan clean and easy. HINT: to secure the lining material of your choice while pouring the candy, I use large binder clips or bag clips to hold the edges of the lining material. If your clips come down into the sides of the pan like mine do, pour half the candy, spread it to the edges of the pan to hold the paper, remove the clips, then pour in the remaining candy. Make sure to leave some lining material over-lapping the sides of the pan to act as “handles” to make removing the block of fudge from the pan quick and easy.

Refined or rustic

I smooth the top of the candy using a small off-set spatula, but you can use the back of a spoon, tap the pan lightly on the table, or leave the surface “rough and rustic”. You can even get creative and top with sprinkles in festive or holiday colors. chopped peanuts or nuts, mini candy-coated chocolate pieces…anything your heart desires.

Storing and serving

Refrigerate the candy for a minimum of 3 hours, but longer is even better. Once thoroughly chilled and set, use the paper or plastic you lined the pan with to lift the candy from the pan onto a board and, using a sharp knife or dough scraper, cut into pieces as desired. You can even use cookie cutters to make fun and festive shapes.

This fudge has a softer consistency that a cooked fudge, but does hold up at room temperature. It is best stored in the refrigerator for long term storage.

Gussied up for gifting

Dress the pieces up for gift giving. Paper candy cups, mini cupcake liners, and candy boxes are available in the cake decorating section of craft stores and other outlets that carry candy/cake making items.

Mmmmm…choices!

This recipe is easy to make in a Peanut Butter version: use Vanilla Frosting and Peanut Butter. For a Chocolate/Peanut Butter version: use Milk Chocolate Frosting and Peanut Butter.

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