Firm, decadent & super creamy 3-ingredient peanut butter fudge!
I’ve been loving quick and easy recipes these days. Especially since it’s the holidays, we are knee-deep in home renovations, and December is full of family holidays, including hubby and I’s 23rd wedding anniversary!
So today, I want to share another quick and easy fudge recipe! I’m kinda obsessed with these instant fudge recipes because they really take the error out of making fudge.
No candy thermometer is needed here! And the creamy, chewy texture is just so perfect. I can’t tell you how many gritty peanut butter fudges I’ve had. Unfortunately I’ve created a few myself, but not anymore!
Thankfully, this recipe still gives you all of the old-fashioned goodness and nostalgia of enjoying soft and decadent fudge.
If you’re a fan of peanut butter flavor, then this easy peanut butter fudge recipe is about to rock your world! It’s creamy, balanced sweetness and hard to stop at just one piece!
Not to mention, it makes such a great food gift!
I’m creating a holiday fudge platter using this 3-ingredient chocolate fudge, 3-ingredient white fudge, mint fudge, and this 3-ingredient peanut butter fudge recipe.
What I love about this recipe
- Only three simple ingredients needed! The vanilla extract is optional, but yum! I create huge batches of this peanut butter fudge, so it’s great for a crowd or cheap gift-giving treats.
- Quick! This fudge comes together in minutes! And it only needs a few hours to chill. It’s a mix-pour-chill type of deal.
- Versatile! I like to keep it simple, but you can absolutely add in different things like candies, nuts, drizzles etc.
- Kid-Friendly. My boys love that they can make this on their own. They make it throughout the year using all kinds of baking chips to change it up.
- Delicious. The taste and texture are so good! Just loaded with creamy peanut butter flavor.
The best peanut butter to use
For this easy peanut butter fudge recipe, it’s best to use creamy, smooth peanut butter. Avoid using organic or natural peanut butter since they tend to have excess oil.
You can use chunky peanut butter in place of creamy peanut butter if that is your preference. I like to use JIF or Skippy brand.
Here’s what you need
INGREDIENTS
- Peanut Butter Baking Chips: Add additional peanut butter flavor and sweetness to the recipe. Also helps to firm up the fudge.
- Sweetened Condensed Milk (not evaporated milk): Add sweetness and acts as a binding agent. The smooth and creamy consistency gives the fudge a wonderful texture.
- Peanut Butter: The flavor base for this fudge and also lends to a creamy texture.
- Vanilla Extract: Imparts a subtle hint of vanilla.
Here’s how to make it
DIRECTIONS
- Line an 8×8 square baking pan with parchment paper. Set aside.
- In a medium saucepan, over low heat, add sweetened condensed milk and peanut butter baking morsels.
- Stir constantly using a rubber spatula or wooden spoon until morsels have melted. (Do not let the mixture simmer or boil)
- Turn off the heat and stir in peanut butter and vanilla extract if using. Stir until thoroughly combined.
- Pour the mixture into the prepared pan. Use an offset spatula to spread out and smooth into an even layer. (As the fudge cools off a bit, I like to use my hands to pat it into an even layer)
- Cover with aluminum foil and place in the refrigerator for 1-2 hours or until fully set.
- Remove the fudge from the baking dish and cut it into 1-inch squares. Serve cold or at room temperature.
- Store in an airtight container in the fridge for up to 2 weeks.
Dress it up!
Fudge is so easy and fun to jazz up! Here are a few ways to to customize it.
- Add chopped nuts or candy. Throw some chopped salted or honey-roasted peanuts, pretzel pieces, or mini Reese’s Pieces.
- Add some drizzle or sprinkles. Melt some chocolate or white chocolate to drizzle over the top. Or add festive, colorful sprinkles.
- Add chocolate chips. Chocolate and peanut butter are a perfect match!
- Add jam. Yep! Peanut butter and jelly will always be a classic combo.
Tips for making this fudge
1. Use creamy peanut butter for an ultra-smooth peanut butter fudge.
2. Don’t overheat. Keep the heat on low, just enough to gently melt the baking chips.
3. Let it set. This fudge has to chill to achieve the best texture and make cutting easier. 1-2 hours or until fully set.
4. Line your pan. Line your pan with parchment paper or aluminum foil to prevent the fudge from sticking and to make removing the fudge easier.
5. Store correctly. Be sure to store any leftover fudge in an airtight container. Use parchment paper between layers to fudge from sticking. Store in the refrigerator.
6. Use sweetened condensed milk. Make sure that you are using sweetened condensed milk and not evaporated milk. These are usually side by side in the stores, so it’s easy to get mixed up. Sweetened condensed milk is very thick and creamy.
Common questions
Can I freeze this fudge? Yes! Store in an airtight, freezer-safe container for up to 3 months. Thaw in the fridge.
Do I need to add butter? The peanut butter and peanut butter baking chips have plenty of oil in them so no butter is needed.
Do I need to add confectioners’ sugar? No. While some easy peanut butter fudge recipes require powdered sugar, this one does not. The sweetened condensed milk will give this fudge plenty of sweetness.
My fudge is lumpy/gritty? If the fudge is gritty then chances are your heat was to high and you’ve scorched the fudge. If the fudge is lumpy then the peanut butter baking chips did not melt all the way.
How to store peanut butter fudge
Place cut fudge in an airtight container. Use layers of parchment paper between layers to prevent the fudge from sticking. Store in the fridge for up to two weeks.
Get the Recipe:
Easy Peanut Butter Fudge
Creamy & firm peanut butter fudge that comes together quick and easy!
- 10 oz peanut butter baking morsels
- 14 oz sweetened condensed milk
- ¾ cup creamy-style peanut butter
- ½ teaspoon vanilla extract (optional)
Prevent your screen from going dark
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Line an 8×8 square baking pan with parchment paper. Set aside.
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Add sweetened condensed milk and peanut butter baking morsels in a medium saucepan over low heat.
10 oz peanut butter baking morsels, 14 oz sweetened condensed milk
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Stir constantly using a rubber spatula or wooden spoon until morsels have melted. (Do not let the mixture simmer or boil)
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Turn off the heat and stir in peanut butter and vanilla extract if using. Stir until thoroughly combined.
¾ cup creamy-style peanut butter, ½ teaspoon vanilla extract
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Pour the mixture into the prepared pan. Use an offset spatula to spread out and smooth into an even layer. (As the fudge cools off a bit, I like to use my hands to pat it into an even layer)
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Cover with aluminum foil and place in the refrigerator for 1-2 hours or until fully set.
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Remove the fudge from the baking dish and cut it into 1-inch squares. (see note) Serve cold or at room temperature.
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Store in an airtight container in the fridge for up to 2 weeks.
Cutting: Use a warm knife to make cutting easier. You can cut the edges off for a neater cut.
Potassium: 2mg
