Peanut Butter Fudge {Easy Recipe}
This really simple 4-ingredient Peanut Butter Fudge recipe is so quick and easy and totally delicious. It works every time and is made in a few minutes with condensed milk and chocolate. The perfect easy treat for peanut butter lovers!
Servings: 36 Pieces
Ingredients
- 397 g Can of condensed Milk
- 400 g White chocolate Broken into chunks
- 350 g Smooth peanut butter
- 200 g Salted whole peanuts
Instructions
- Put the condensed milk and chocolate into a large bowl.
- Microwave for 30 seconds at a time, stirring very well between each blast. This should only take 3 or 4 sessions of 30 seconds if you stir very well in between.
- Remove from the microwave and stir in the peanut butter. Beat until totally combined.
- Pour into a small dish lined with baking paper. Flatten down and sprinkle the peanuts on top, pressing in slightly.
- Refridgerate overnight, and the following day, cut into small pieces.
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Notes
Chocolate: I used my favourite Callebaut chocolate for this recipe. It melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg/2.2lb bags at a time) from Amazon it works out to about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference
To gift: I pack the pieces of fudge, fresh from the fridge, into little bags like these cellophane bags (from Amazon). It adds a special something to make them feel like a real gift
Baking paper: Make sure that you do use baking paper (or parchment as it’s sometimes called) to line the tin. (I like this one, available on Amazon)
Baking tin: Use a fairly small dish to get a nice, deep fudge. (I like this Masterclass 23cm tin)
Cutting into portions: If the slab is too hard to cut straight out of the fridge, allow it to come to room temperature for 30 minutes. Be careful when cutting as it may be very hard!
Storing in the fridge: They will go quite sticky at room temperature so keep them in the fridge. There doesn’t seem to be any hard and fast rules on this, but I’ve kept it in the fridge 1-2 weeks and it’s been absolutely fine. It will go really quite firm, so just let it soften a little before eating.
Storing in the freezer: You can also freeze your Peanut Butter Fudge in baking paper and then foil before freezing. You can keep it like this for 2-3 months
Nutrition
Calories: 178kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 100mg | Potassium: 180mg | Fiber: 1g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 0.4mg