Ooooo! It is November 1st, which means I am in FULL ON HOLIDAY mode. I love making recipes for you this time of year because holiday food is the best for sharing with people you love and creating so much merriment and joy. I must be on a peanut butter kick since I gave you Peanut Butter No Bake Cookies on Monday (perfect for gifting!) and today we have this great Peanut Butter Fudge. Fudge is so easy to make, but there are a few tips that make it turn out perfect. So let’s get started!
How to Make Peanut Butter Fudge
Here is a brief overview of how to make this easy fudge in both the microwave and on the stovetop. Either method is fine but you want to make sure that you remove it from the heat source before adding the peanut butter. It is too easy to overheat the peanut butter and then your fudge will be oily and unappealing. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements and steps.
Peanut butter: Creamy peanut butter gives the fudge an extra creamy texture and peanut butter flavor. Sweetened condensed milk: Double (or triple) check your can to make sure you get sweetened condensed milk and not evaporated milk. They are not interchangeable and this recipe won’t work if you don’t use the correct ingredients. Peanut butter chips: Adds to the peanut butter flavor of the fudge. Vanilla extract
Tips and Tricks
Have everything ready before you start. This recipe comes together quickly and with lots of hands on time so it is crucial to have all of your ingredients measured and your pan lined and ready to go before starting the recipe. Stir, stir, stir. To prevent the fudge from burning, you need to stir it hard and often. It will continue to melt and come together as you stir. While this is an easy recipe, it isn’t one to walk away from.
Storing and Freezing Peanut Butter Fudge
This fudge can be stored, covered, on the counter for up to two weeks. It does not need to be in the refrigerator. I have come up with the hypothesis that people are inadvertently buying evaporated milk for some of my recipes that call for sweetened condensed milk. It is an easy mistake to make. The cans are next to each other in the grocery store and look almost identical. Please be sure to buy sweetened condensed milk. Evaporated milk will cause this recipe to fail. Cut two pieces of parchment paper, each three to six inches wide. I love buying parchment paper that has lines on it for easy measurement. Lay the parchment paper one on top of the other, going in opposite directions. After your fudge is set you can easily lift it out and pull off the paper.
When ready to cut, remove the fudge from the parchment paper. Trim off just enough of the edges to make straight smooth edges. Cut the remaining block in half one way and then the other way so you have four large squares. Each square can be cut in thirds one way and then thirds the other way so that each of the squares yields 9 pieces.
You can also freeze this fudge to make it last longer! Once it has fully set, transfer the fudge to a freezer safe bag or container and store in the freezer for up to three months. Allow to thaw before eating. If you make this Easy Peanut Butter Fudge or any of my other recipes please let me know what you think by leaving a comment. I love hearing when you make my recipes.
This Fireball Fudge Recipe is a viral recipe that is amazing. That cinnamon whisky flavor is a favorite! I am a huge fan of this Nutella Fudge recipe. And I love this Candy Cane Fudge for giving out at the holidays.
