Save This luscious dessert combines semisweet chocolate, creamy peanut butter, and smooth butter layers for a decadent treat. Begin by melting chocolate chips with sweetened condensed milk and butter, then pour half the mixture into a lined pan to chill. Next, spread the peanut butter blend mixed with powdered sugar and softened butter atop the chocolate. Finish by topping with remaining chocolate and refrigerate until firm. Once set, cut into squares and enjoy the perfect balance of sweet and nutty flavors, ideal for sharing or a personal indulgence.
The first time I made this fudge was for a coworkers birthday when I forgot to pick up something from the bakery. With only 25 minutes before I had to leave, I threw together ingredients from my pantry and hoped for the best. When I brought it into the office, people kept asking where Id ordered it from.
My grandmother kept a stash of fudge in her freezer for unexpected visitors, wrapped in little squares of wax paper. Now I understand why she never let her supply run low, especially during holidays when neighbors would drop by unexpectedly. Theres something about offering someone fudge that makes them feel like family.
Ingredients
- Semisweet chocolate chips: The sweetness balances perfectly with peanut butter, but milk chocolate makes it even more decadent if you have a sweet tooth
- Sweetened condensed milk: This is the secret ingredient that makes restaurant style fudge without any candy thermometers or complicated techniques
- Creamy peanut butter: Use the regular kind not natural, the stabilizers keep the layer smooth and prevent separation
- Powdered sugar: Essential for thickening the peanut butter layer so it holds its shape when you cut through it
- Unsalted butter: Room temperature butter incorporates smoothly into the peanut butter without leaving greasy pockets
Instructions
- Prep your pan:
- Line an 8 inch square pan with parchment paper, letting the paper hang over two opposite sides like handles, this makes lifting the fudge out later completely effortless
- Melt the chocolate base:
- Combine chocolate chips, sweetened condensed milk, and 2 tablespoons butter in a saucepan over the lowest heat your stove can manage, stirring constantly until everything melts into a glossy pool
- Add vanilla and divide:
- Remove from heat, stir in 1 teaspoon vanilla, then pour exactly half of this mixture into your prepared pan and spread it into an even layer
- Chill briefly:
- Pop the pan in the refrigerator for just 10 minutes, this sets the first layer enough that the peanut butter wont sink through it
- Make the peanut butter layer:
- Beat together peanut butter, powdered sugar, softened butter, vanilla, and salt until completely smooth and no sugar lumps remain
- Layer it up:
- Spread the peanut butter mixture gently over the chilled chocolate, then pour the remaining chocolate on top and smooth it out
- Set completely:
- Refrigerate for at least 2 hours until firm, though overnight is even better if you can wait that long
- Cut and serve:
- Use the parchment handles to lift the whole block onto a cutting board, then run your knife under hot water and cut into 24 perfect squares, wiping the blade clean between cuts
Save Last Christmas my sister requested this instead of a traditional dessert, and our extended family spent the whole evening speculating about which bakery made it. When I finally admitted Id made it myself, three different relatives asked for the recipe before they even finished their first square. Now it shows up at every family gathering, and I always keep the ingredients stocked just in case.
Making It Your Own
The beauty of this fudge template is how easily it adapts to whatever youre craving. Swap the peanut butter layer for Nutella, add crushed candy canes in December, or stir in toasted pecans for a turtle fudge variation. Once you understand the basic ratio of chocolate to sweetened condensed milk, you can customize endlessly.
Storage Secrets
This fudge keeps beautifully in the refrigerator for up to a week, though it rarely lasts that long in my house. Layer the squares between pieces of parchment paper in an airtight container to prevent them from sticking together. You can also freeze it for up to three months, just thaw overnight in the refrigerator before serving.
Troubleshooting Common Problems
If your fudge feels too soft to cut, it probably needs more chilling time, especially if your kitchen runs warm. Grainy texture usually means the chocolate was overheated, so stick to that lowest heat setting. Sticky peanut butter layer typically means you skipped the powdered sugar or added too little, its not just for sweetness, it provides structure too.
- Room temperature fudge cuts cleaner than cold fudge, let it sit out 5 minutes before slicing
- Butter a warm knife and wipe between cuts for the most professional looking squares
- Any uneven edges or scraps still taste incredible, save them for ice cream topping
Save Every time I make this fudge, I think about how something so simple can create such genuine joy in people. Sometimes the most impressive gifts are the ones we can make with our own hands.
Recipe FAQs
- → What type of chocolate works best?
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Semisweet chocolate chips offer a balanced sweetness, but milk or dark chocolate can be substituted for varied flavor profiles.
- → How long does chilling take?
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Chilling for at least 2 hours ensures the layers set properly for clean, easy cutting.
- → Can I add texture to the layers?
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Sprinkling chopped roasted peanuts on the peanut butter layer adds a delightful crunch.
- → How should the fudge be stored?
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Store in an airtight container in the refrigerator to maintain freshness for up to one week.
- → Is this suitable for vegetarian diets?
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Yes, all ingredients are vegetarian-friendly, including dairy and peanut butter.
