Peanut Butter Fudge
Rich and creamy Peanut Butter Fudge made with sweetened condensed milk, white chocolate, and creamy peanut butter, topped with a chocolate layer and beautiful peanut butter swirl. This easy microwave fudge requires no baking, stovetop cooking, or candy thermometer.
Servings 24 pieces
Calories 250kcal
Ingredients
Peanut Butter Fudge
- 1 14 oz can sweetened condensed milk 396g
- 2 cups real white chocolate, finely chopped 340 g
- ½ cup creamy peanut butter 130 g
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
Chocolate Layer
- ¾ cup semi-sweet or dark chocolate, finely chopped or chocolate chips 128 g
- 2 tbsp creamy peanut butter
Peanut Butter Swirl
- 2 tbsp creamy peanut butter
- 1 tbsp white chocolate
Optional
- flaky sea salt
Instructions
- Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides so the fudge can be easily lifted from the pan later.
- Place the sweetened condensed milk and white chocolate in a large microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring very well after each interval, until the chocolate is almost completely melted.
- Add the peanut butter, vanilla, and salt. Stir until completely smooth. If needed, microwave for another 10 to 15 seconds, but avoid overheating the mixture.
- Spread the peanut butter fudge evenly into the bottom of the prepared pan.
- To make the chocolate layer, place the semi-sweet or dark chocolate and peanut butter in a separate microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
- Pour the chocolate layer over the peanut butter fudge and spread it evenly over the surface.
- To make the peanut butter swirl, place the white chocolate and peanut butter in a small microwave-safe bowl. Microwave for about 15 to 20 seconds, then stir until smooth.
- While the chocolate layer is still wet, drizzle the peanut butter swirl over the top in straight lines.
- Run a butter knife through the lines in an up-and-down motion along the length of the pan, alternating directions with each pass, to create the swirled pattern.
- If desired, sprinkle lightly with flaky sea salt.
- Place the fudge in the refrigerator and chill until completely set before lifting it from the pan and slicing.
- Let the fudge sit at room temperature for about 15 to 20 minutes, then refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- Lift the fudge from the pan using the parchment paper and slice into squares. For the cleanest slices, use a sharp knife and wipe the blade between cuts.
Storage
- Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months.
Notes
White chocolate: Use real white chocolate containing cocoa butter. Many white chocolate chips are made primarily with palm oil or other fats and may not melt or set as smoothly. Baking bars, couverture chocolate, or good-quality white chocolate callets work best.
Peanut butter: For the most reliable texture, use conventional creamy peanut butter such as Jif or Skippy rather than natural peanut butter that separates. Natural peanut butter can make the fudge softer or oily. Crunchy peanut butter can be used in the fudge layer if you prefer additional texture, but creamy peanut butter works best for the swirls.
Chocolate: Semi-sweet or dark chocolate works best because its bitterness balances the sweetness of the white chocolate and condensed milk. Milk chocolate can also be used, but the finished fudge will be noticeably sweeter.
Swirling: Use only a few passes with the knife or skewer. Overmixing will muddy the chocolate and peanut butter layers rather than creating defined swirls.
Freezing: Slice the fudge and arrange the pieces in a single layer on a parchment-lined baking sheet. Freeze for about 2 hours, then transfer to an airtight container or freezer bag. Place parchment between layers if stacking. Thaw in the refrigerator for a few hours before serving.
Nutrition
Serving: 1piece | Calories: 250kcal