This homemade fudge is rich, sweet, and easy to make. You will love how fast it comes together and how good it tastes.
INTRODUCTION
Best Peanut Butter Fudge is a simple treat you can make at home. It uses white chocolate, peanut butter, and sweetened condensed milk. The result is smooth, creamy, and very peanutty. This recipe does not take many steps. It fits well for holidays, parties, or a quiet night at home. If you like other peanut butter sweets, you might enjoy the espresso peanut butter truffles recipe as another idea.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and forgiving. The ingredients are easy to find. The steps are simple and do not need special skills. The fudge keeps its texture well in the fridge and it is easy to cut into neat squares. It also makes a lovely gift. This dish pairs well with many other snacks and sweets, even warm savory sides like the autumn butternut squash and Italian sausage casserole for a full dessert after a big meal.
HOW TO MAKE Best Peanut Butter Fudge
This recipe is mostly stove-top melting and a short chill. You will heat the sweetened condensed milk, melt the white chocolate and peanut butter into it, add a few mix-ins, and chill. Work on low heat and stir often. If you want a crust or a layered look, you can press half into the pan and swirl more on top. For simple, follow the exact steps in the next section. For an easy side dish to serve with your fudge board, try serving with warm bread like the best cheesy garlic bread recipe.
EQUIPMENT NEEDED
- 8×8 or 9×9 inch baking pan
- Parchment paper
- Scissors to trim parchment (optional)
- Medium saucepan
- Heatproof spatula or wooden spoon
- Measuring cups
- Knife for cutting fudge
- Refrigerator space for chilling
Ingredients You’ll Need :
3 cups white chocolate chips, 1 1/2 cups peanut butter, 1 can (14 oz) sweetened condensed milk, 1 1/2 cups mini or regular peanut butter cups, chopped (or chocolate chips and chopped peanuts will work in a pinch), 1/2 cup Reeses Pieces, chopped
STEP-BY-STEP INSTRUCTIONS :
- Please prepare all of your ingredients.
- Prepare an 8×8 or 9×9 inch pan with cooking spray and parchment paper. Set aside. I trim the edges of the parment with scissors so the pan fits better into my fridge.
- In a saucepan, over medium low heat, pour in sweetened condensed milk and heat until hot but NOT boiling.
- Add white chocolate and peanut butter to the pot, stirring frequently until melted and smooth.
- Let stand for a few minutes to cool a bit, stirring occasionally.
- Stir in 1 cup of chopped peanut butter cups, and only stir once or twice so they do not totally melt.
- Pour immediately into your prepared pan.
- Top with chopped peanut butter cups and chopped Reese’s pieces.
- Refrigerate at least 4 hours, remove from pan using parchment to hold on to.
- Cut into squares, Serve as desired. Enjoy!
HOW TO SERVE Best Peanut Butter Fudge
Serve this fudge cold or at cool room temperature. Cut the fudge into bite-size squares for a party tray. You can place a small square on a paper doily for a pretty look. The fudge is rich, so a small piece is enough for most people. If you want a dessert plate, add a scoop of vanilla ice cream and a few fresh berries. For a cookie and fudge pairing, this goes well with the best homemade chocolate chip cookies for a mix of textures and flavors.
STORAGE & FREEZING : Best Peanut Butter Fudge
Store your fudge in an airtight container in the fridge. It will stay fresh for up to two weeks. For longer storage, freeze the fudge in a freezer-safe box. Place parchment between layers so pieces do not stick. Frozen fudge can last up to three months. To serve from frozen, move to the fridge for a few hours or sit on the counter for 15–30 minutes until it softens slightly.
SERVING SUGGESTIONS
- Serve with coffee or milk. The sweet fudge pairs nicely with a strong drink.
- Add a few salty crackers on the side for contrast.
- Plate with fresh fruit like sliced apples or bananas.
- Serve as part of a dessert board with nuts, pretzels, and other sweets.
- Use small paper cups for bite-sized pieces at parties.
VARIATIONS
- Chocolate swirl: Melt a small amount of dark chocolate and swirl it into the top before chilling.
- Nut swap: Use almond butter instead of peanut butter for a different taste.
- Extra crunch: Fold in chopped toasted peanuts with the peanut butter cups.
- Layered fudge: Press half the fudge into the pan, chill a bit, then add the rest for a layered look.
- Holiday theme: Top with red and green candies or crushed peppermint for the season. If you like festive cookie ideas as well, try making Christmas gooey butter cookies to go with your fudge.
FAQs
Q: Can I use milk chocolate instead of white chocolate?
A: Yes. Milk chocolate will make the fudge darker and richer. Melt it the same way, but watch the heat to avoid burning.
Q: Do I have to use sweetened condensed milk?
A: Sweetened condensed milk helps set the fudge and adds sweetness. If you try another liquid, the texture will change and the fudge may not firm up.
Q: Can I make this without peanut butter cups?
A: Yes. You can add chocolate chips and chopped peanuts instead. The recipe notes this as a good swap.
Q: How do I keep the peanut butter cups from melting too much?
A: Stir them into the fudge only once or twice so they keep some shape. Also do not overheat the mixture before adding them.
Q: Is this recipe safe to leave at room temperature?
A: It is safest to keep the fudge in the fridge. If left at room temperature for a short time, it will be fine for a party, but store leftovers in the fridge.
MAKE-AHEAD TIPS FOR Best Peanut Butter Fudge
You can make this fudge a day or two ahead. Cut the fudge into squares and store in an airtight box with parchment between layers. If you need more lead time, freeze the squares on a tray first, then move them to a sealed bag. Thaw in the fridge before serving. Make sure your pan and utensils are clean and dry to keep the fudge fresh. If you plan to gift the fudge, wrap pieces in wax paper or place them in small boxes lined with parchment.
Best Peanut Butter Fudge
Ingredients
Method
- Prepare all of your ingredients.
- Prepare an 8×8 or 9×9 inch pan with cooking spray and parchment paper.
- In a saucepan, over medium low heat, pour in sweetened condensed milk and heat until hot but NOT boiling.
- Add white chocolate and peanut butter to the pot, stirring frequently until melted and smooth.
- Let stand for a few minutes to cool a bit, stirring occasionally.
- Stir in 1 cup of chopped peanut butter cups, and stir only once or twice so they do not totally melt.
- Pour immediately into your prepared pan.
- Top with chopped peanut butter cups and chopped Reeses pieces.
- Refrigerate for at least 4 hours, then remove from pan using parchment to hold on to.
- Cut into squares and serve as desired.