12 Weeks of Christmas Candy Week 10-Easy 4 Ingredient Peanut Butter Fudge🎄🎅🏻 Comment LINK and I’ll send the full recipe along with my favorite Christmas Candy packaging. The full recipe is below and on my blog www.edwardsfarmstead.com. This is one of the easiest fudge recipes you will ever make and if you’ve tried my peanut butter balls, you know how good it is! Hope you love this easy, no fail fudge! 1 1/4 cups unsalted butter 1 1/4 cups creamy peanut butter 1 1/2 teaspoons vanilla extract pinch of salt 4 cups powdered sugar 🎄Prepare a 8×8 or 9×9 square baking pan by lining with parchment or butter pan. 🎄For Stove Top Fudge: In a heavy sauce pan, add 1 1/4 cups butter and 1 1/4 cups creamy peanut butter. Heat on medium-low heat and bring to a boil. Remove from heat once the mixture comes to a boil. (Follow the rest of the instructions below) 🎄For Microwave Fudge: In a large microwave safe bowl, add 1 1/4 cups butter and 1 1/4 cups peanut butter. Microwave on high for one minute and stir. Microwave again for one minute. Stir until smooth. (Follow the rest of the instructions below) 🎄Stir in a pinch of salt and 1 1/2 teaspoon vanilla. 🎄Slowly incorporate 4 cups of powdered sugar, mix until smooth using a wooden spoon. * Note: You can use a hand mixer if it’s hard for you to mix with spoon. 🎄Add fudge to the prepared baking pan and press in using a flat spatula or press down with hand using wax paper or parchment. 🎄Cover with plastic wrap and allow to sit on counter until cooled completely or you can put in refrigerator to cool quicker. 🎄Cut into 1 inch or 2 inch squares and store in a covered candy tin or airtight container. Fudge is good on the counter for up to a week or two or refrigerate for longer shelf life. 🎄Enjoy edwardsfarmstead christmascandy holidaybaking peanutbutterfudge