Microwave Peanut Butter Fudge
One Word: Yummy
Made With — Chocolate Chips, Peanut Butter, Corn Syrup, and Cream Cheese
Let's get right to the recipe so you can experience how easy it is to make. And how wonderful it is to the taste.
Microwave Peanut Butter Fudge
1 cup semi-sweet or other chocolate chips
1/4 cup white corn syrup
1 ounce softened cream cheese
1/2 cup creamy peanut butter
(Note: The instructions for each microwave fudge recipe at this website are similar. Still, be aware that there are differences.)
You will be mixing the ingredients together in a certain order and with specific lengths of microwaving.
But first, prepare a receiving container for the mixture you will create with the listed ingredients. Prepare by lining a container with wax paper. A small container, perhaps rectangular, can work. The amount of mixture will be close to 2 cups.
To make the mixture that will be transferred into the wax paper-lined container, choose a microwave-safe bowl that can easily contain at least 4 cups of content. Although the mixture volume is slightly less than 2 cups, you will need room to stir.
Put the chocolate chips into the microwave-safe bowl.
Microwave the chips for 30 seconds. Only 30 seconds. Then stir.
Microwave for 30 seconds more and stir. We're doing short bursts to avoid hot spots, which could spoil the fudge and, if too hot, eject a nasty smell into the kitchen.
After that second 30-second microwaving, add the white corn syrup and stir it in.
Do another 30 seconds of heating. Stir the mixture.
Now, do one more 30 seconds of heating and stir.
Depending on the microwave power, this should result in a hot mixture. There even may be a little bit of bubbling.
As well as melting the chocolate, the heat seems to condition the sugar in the corn syrup.
If the chocolate is not thoroughly melted, microwave another 30 seconds.
Now, you are ready for the softened cream cheese. Stir it in well enough so all the cream cheese is melted and there are no white streaks. If you must, in order to get all the creme cheese melted, microwave another 15-30 seconds.
Once the cream cheese has been stirred in, add the peanut butter. Stir it in until the entire mixture is one consistent color, no streaks of peanut butter colors.
Don't microwave again. Do not microwave the mixture after the peanut butter has been added.
Spoon the mixture into the wax paper-lined container. If the mixture is hot enough so it is likely to melt the wax of the wax paper, it would be prudent to wait some minutes for the excess heat to dissipate. The mixture may be stirred to help it release the extra heat.
When the mixture is in the wax paper-lined container, cooling will be necessary. Cooling settles the fudge mixture into a solid.
Put the wax paper-lined container with the candy mixture into the refrigerator for at least 2 hours. After that, let the container sit in room temperature for a couple hours before cutting the fudge.
(Instead of using a refrigerator, the wax paper-lined container can cool overnight in a cool area, which may be in a not overly warm room. This would be the Amish way, which is my upbringing, because they don't have convenient access to refrigerators.)
When the mixture has settled into a solid and the fudge is about room temperature, it is ready to be cut into pieces.
Depending on the texture, which depends on the ingredients and the temperature of the microwave when the candy was made, the candy may break when cut or it may be somewhat soft.
The cut candy may be placed on a plate and covered with plastic-wrap, or, the cut pieces may be individually wrapped with wax-paper.
The candy can remain at comfortable room temperature. If it becomes too soft, it may be refrigerated again.
For future recipes, the amount of cream cheese may be adjusted. More cream cheese makes a softer fudge. Conversely, less makes a firmer fudge. It may be prudent to adjust in no more than 1/2 ounce increments because the fudge is quite sensitive to the amount of cream cheese.