This rich and creamy peanut butter fudge will have you hooked from the first bite! It only needs three ingredients and less than 15 minutes preparation time.
Fudge has a long shelf life which makes it the perfect DIY gift for the holiday season. I wrap little squares in cellophane with a cute ribbon. If you wanted to give out a variety of fudges, you can try changing it up with Oreo fudge, Bailey's Irish Cream fudge, or Nutella Fudge.
Of course, you don't actually need a special occasion to make these! I'll whip up a batch just to nibble on throughout the day (especially while working from home!). They're guaranteed to make your day ten times better!
Ingredients in PB Fudge
- White chocolate: for a beautiful creamy texture and flavour, use high quality white chocolate chips and avoid compound chocolate. You can also use chopped blocks of white chocolate.
- Don't substitute white chocolate for milk or dark chocolate, as it will not set properly.
- Smooth peanut butter: smooth peanut butter will easily melt into your white chocolate and give you a rich and creamy fudge. For the best flavour, use a high-quality brand of peanut butter (any brand you would eat a spoonful of straight from the jar!).
- Vanilla essence OR extract: use a clear vanilla essence or extract if you don't want visible vanilla seeds in the fudge.
How to Make PB Fudge
Follow these simple instructions for fudge success.
1. Combine the peanut butter and white chocolate in a large, heat-proof bowl.
2. Melt the peanut butter and white chocolate together. You have two options:
- Microwave: microwave together for 1 minute on high heat (based on an 1100 watt microwave). Stir very well. Microwave for 30 seconds. Stir well again. Microwave in further 10 seconds bursts, stirring well in between, until white chocolate has completely melted.
- Double boiler: fill a large pot about ¼ full with water and bring to a simmer. Place the bowl on top of the saucepan (it should not be touching the water). Stir until the white chocolate has completely melted and the peanut butter is well incorporated.
Once the mixture is ready, stir in the vanilla essence.
3. Have your pan ready to go. Use a 20 x 20 cm (8 x 8 inch) square cake tin or brownie pan. Grease and line with baking paper.
4. Scrape the mixture carefully into the pan. Tap the pan firmly on the bench to remove any air bubbles. Refrigerate for 3 hours (make sure the pan is sitting on a flat surface in the fridge!). For ease of slicing, allow the fudge to return to room temperature before cutting into squares.
Top Tips for making Fudge
Allow the fudge to come to room temperature before slicing. This will allow you to easily cut the fudge into squares.
Heat the knife before slicing. For even easier slices, run the knife under hot water then dry with a tea towel. Cut into squares, repeating the heating process as necessary.
Carefully heat the chocolate and peanut butter - less is more! If you burn or seize the chocolate, the mixture won't come together. Heat with care, either in the microwave or by using a double boiler on the stovetop.
Store at room temperature for the best taste. The fudge may taste overly firm if you keep it stored in the fridge. For the best texture, keep it stored in an air-tight container at room temperature.
- Note: if you live in a very warm environment, then it will be best to store the fudge in the refrigerator so it doesn't melt. Instead, you can just leave a piece of fudge on the bench for 10 minutes before eating.
It's incredibly easy to change up this recipe to suit your tastes!
- Dried fruit
- Chopped roasted nuts
- A drizzle of chocolate
- Chopped cookies such as Oreos
- A swirl of Nutella or Biscoff
- 800 g (24 oz / 4 ½ cups) white chocolate chips
- 1 cup (290 g / 10.2 oz) smooth peanut butter
- ½ teaspoon (3 g) vanilla extract
- Grease and line a 20 x 20 cm (8 x 8 inch) square pan with baking paper, allowing at least 3 cm (1 inch) overhang for easy removal of the fudge.
- In a large microwave-safe bowl, combine chocolate chips and peanut butter. Microwave for 1 minute on high power. Stir well. Microwave for a further 30 seconds. Stir well again. Microwave in further 10 second bursts, stirring in between, until the chocolate chips are completely melted.
- Add the vanilla essence and stir well. Carefully scrape mixture into the prepared pan. Tap the pan firmly on the bench to remove any air bubbles.
- Refrigerate for 3 hours or until set. Allow to come to room temperature before cutting and serving.
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
- You can keep the peanut butter fudge stored in an airtight container at room temperature for up to 2 weeks. Refrigerate if your environment is very warm.
Substitutions & Tips
- It's best to use full-fat peanut butter for a creamy flavour.
- Chocolate: you can also use roughly chopped white chocolate blocks. You may need to microwave for longer to melt completely. Don't substitute white chocolate with other types - the fudge will not set properly.
- Add ½ teaspoon (3 g) of salt if you want to balance out the sweetness of the fudge.
- Add in crushed Oreos, nuts or dried fruit for added flavour.
Nutrition Information:Serving Size: 1 Square
Amount Per Serving: Calories: 362Total Fat: 21.5gSaturated Fat: 11.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 70mgCarbohydrates: 33.7gFiber: 0gSugar: 32.2gProtein: 7.6g