- 1 cup confectioners' sugar
- 1 tablespoon creamy peanut butter
- 1 tablespoon 2% milk
- 1 tablespoon butter
- 2-1/2 teaspoons baking cocoa
- 1/2 teaspoon vanilla extract
- In a small microwave-safe bowl, combine all ingredients. Microwave, uncovered, on high for 30 seconds. Stir until smooth. Press into six paper-lined miniature muffin cups. Refrigerate until set. Yield: 6 servings.
Reviews for Peanut Butter Fudge Cups
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I came online to look up the measurements for this recipe, because I made it from the cookbook and it didn't turn out...I thought perhaps there had been a misprint. But the recipe here is the same as in the book, and I had the same problem as everyone else did- even after leaving the fudge cups in the fridge for a day, they were still mushy enough that I had to eat them with a spoon. I think the Test Kitchen needs to review this recipe for possible corrections.
Candy has to cook a certain amount of time for it to become firm. I followed the recipe and cooked it in the micro for 30 secs. It never firmed up. There were confectioner
sugar little lumps in it even though I used a whisk. I made them again on the stove but only cooked them about 30 secs. No lumps, took overnight to firm up, but was still a little too soft and still grainy. So, I cooked them 2 minutes on the stovetop and they firmed up perfectly within 5 minutes on the third try. However, they are STILL grainy. Not a very good recipe, and I am a seasoned cany maker. Only average if that.
I couldn't get them to solidify either (even after freezing), but I'm not sure I was completely exact with the recipe... Despite that, I had no trouble eating them like melted chocolate and it was perfect for having no other candy in the house. :)
Mine never set. I even tried freezing them and still nothing. Not sure why this happened, I know my measurements were right.
Made it on the stovetop before I had a microwave. Scrumptious! Gave it out as gifts in mini muffin liners.