Peanut Butter Fudge Easy Recipe

My fudge recipes are all super easy, unbelievably quick and contain under a handful of ingredients, and this Peanut Butter Fudge recipe is no different. This is not traditional fudge where you boil and caramelise cream – this is my easier version. It’s made with condensed milk and chocolate, smooth peanut butter (I like smooth as I prefer the texture in this, but feel free to try crunchy), and a sprinkle of whole peanuts for a bite. Chill overnight and there you have it. Your finished Peanut Butter Fudge!

Why you’ll love this Peanut Butter Fudge recipe

⭐️ Only 4 simple ingredients ⭐️ Low effort for maximum results ⭐️ Takes less than 10 minutes to make I have fine-tuned it so that these fudge recipes are totally foolproof and work every time – simply melt, mix and set. I love to use fudge as a homemade gift as it looks and tastes impressive but can be whipped up in minutes, and it’s also great for treats and desserts too. It’s ideal for making ahead of time because it needs to be refrigerated overnight. They will go quite sticky at room temperature so keep them in the fridge. There doesn’t seem to be any hard and fast rules on this, but I’ve kept it in the fridge 1-2 weeks and it’s been absolutely fine. It will go really quite firm, so just let it soften a little before eating. In the freezer You can also freeze your Peanut Butter Fudge in baking paper and then foil before freezing. You can keep it like this for 2-3 months.

Baking paper

Baking tin

Use a fairly small dish to get a nice, deep fudge. (I like this Masterclass 23cm tin.)

Cutting into portions

If the slab is too hard to cut straight out of the fridge, allow it to come to room temperature for 30 minutes. Be careful when cutting as it may be very hard!