Peanut Butter Fudge
This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
Equipment
- 1 8-inch Square Baking Dish
- 1 Medium Saucepan
- 1 Rubber Spatula For scraping and stirring
- 1 Small Microwave Safe Bowl
- 1 Butter Knife For marbling
Ingredients
Main
- Nonstick cooking spray
- One 14-ounce can sweetened condensed milk
- 2 1/2 cups peanut butter chips from two 10-ounce bags
- 4 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 3 tablespoons crunchy peanut butter
- 3 tablespoons white chocolate chips
- 2 tablespoons chopped roasted salted peanuts
Instructions
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
- Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
- When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
- Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
Notes
1. When melting the peanut butter chips and condensed milk, maintain medium-low heat and stir constantly to prevent scorching the bottom, ensuring a smooth, lump-free fudge. The key is gentle, consistent heat.2. For a cleaner marbling effect, drizzle the white chocolate in distinct lines before dragging the knife through; over-mixing can muddy the pattern.3. Chilling is crucial for proper setting and clean cuts. Ensure the fudge is completely firm, ideally overnight, for the best texture and ease of handling. A sprinkle of flaky sea salt on top before chilling can also enhance the flavor by contrasting the sweetness.