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Peanut Butter Fudge Cups Recipe
Peanut Butter Fudge Cups Recipe photo by Taste of Home

Peanut Butter Fudge Cups Recipe

Read Reviews (8)
4.4 8
Publisher Photo
“My husband often travels during the week, and this fast-to-fix microwave fudge is perfect for just my 2-year-old and me,” writes Lori Brown from Manhattan, Illinois.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 piece equals 105 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 22 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Directions

  1. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Peanut Butter Fudge Cups in Cooking for 2 Winter 2006, p43

Nutritional Facts

1 piece equals 105 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 22 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Reviews for Peanut Butter Fudge Cups(8)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 26, 2013

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.

MY REVIEW
Reviewed Jun. 13, 2012

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.

MY REVIEW
Reviewed May. 3, 2012

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. :)

MY REVIEW
Reviewed Jul. 7, 2011

Mine never set. I even tried freezing them and still nothing. Not sure why this happened, I know my measurements were right.

MY REVIEW
Reviewed Aug. 8, 2010

Made it on the stovetop before I had a microwave. Scrumptious! Gave it out as gifts in mini muffin liners.

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