Easy Peanut Butter Fudge
Creamy, sweet, and rich, this easy Peanut Butter Fudge comes together in just a few minutes with simple pantry ingredients and no candy thermometer.
Equipment
- Microwave-safe mixing bowl
- 8x8-inch baking pan
- Spatula
Ingredients
Peanut Butter Fudge Ingredients
- 12 ounces white chocolate chips
- 1.5 cups creamy peanut butter do not use natural peanut butter
- 14 ounces sweetened condensed milk one standard can
- 1 teaspoon vanilla extract optional
- 1 pinch fine salt optional, to balance sweetness
Instructions
- Lightly grease an 8x8-inch baking pan, then line it with parchment paper, leaving an overhang on two sides for easy lifting.
- Add the white chocolate chips and creamy peanut butter to a large microwave-safe mixing bowl.
- Microwave in 30-second intervals, stirring well after each burst, until the mixture is mostly smooth and the chips are fully melted.
- Pour in the sweetened condensed milk and stir until the mixture is thick, glossy, and completely combined. Stir in vanilla and a pinch of salt if using.
- Scrape the Peanut Butter Fudge mixture into the prepared pan and smooth the top with a spatula.
- Refrigerate for 2 to 3 hours, or until the fudge is firm enough to cut.
- Use the parchment overhang to lift the slab from the pan, then cut into small squares and serve.
Notes
For neat slices, warm a sharp knife briefly under hot water, dry it, and wipe the blade clean between cuts. The fudge is rich, so smaller squares go a long way.