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Easy Creamy Peanut Butter Fudge Delight Recipe finished recipe

Easy Creamy Peanut Butter Fudge Delight Recipe

This easy creamy peanut butter fudge is a rich, sweet candy with smooth peanut butter, white chocolate, and a little vanilla. It comes together on the stovetop, then chills in an 8-inch square pan until firm enough to slice, so you don't need a candy thermometer.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 36 fudge squares
Ingredients Method Notes

Ingredients
  

  • 1 can (396 g) sweetened condensed milk
  • 1/2 cup creamy conventional peanut butter well stirred
  • 12 ounces white chocolate chips or finely chopped white chocolate
  • 3/4 cup roasted unsalted peanuts chopped
  • 1 teaspoon pure vanilla extract

Method
 

Method
  1. Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper, leaving enough overhang to lift out the finished fudge. Set the pan aside at room temperature while you prepare the mixture.
  2. Place the sweetened condensed milk and creamy peanut butter in a 3-quart (2.8 L) heavy-bottomed saucepan. Cook over medium-low heat for 2 to 3 minutes, stirring constantly, until the mixture is hot, smooth, and just beginning to bubble around the edges; don't let it scorch.
  3. Remove the saucepan from the heat and immediately add the white chocolate. Stir for 1 to 2 minutes until completely melted and smooth, with no visible pieces remaining.
  4. Stir the chopped peanuts and vanilla into the warm fudge mixture for about 30 seconds, until the peanuts are evenly distributed. The mixture should look thick, glossy, and uniform.
  5. Immediately scrape the fudge into the prepared pan and spread it evenly to the corners with the spatula. Smooth the surface before the mixture begins to firm.
  6. Refrigerate the fudge at 40°F (4°C) or colder for at least 2 hours, until the center feels firm when gently pressed and the surface no longer looks soft.
  7. Lift the chilled fudge from the pan using the parchment overhang. Cut it into 6 rows by 6 rows to make 36 squares, wiping the knife between cuts if needed for cleaner edges.

Notes

Refrigerator: Store the cut fudge in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between layers so the pieces don't stick together, and let them sit at room temperature for 10 to 15 minutes if you'd like a softer bite. Freezer: Freeze the fudge in an airtight freezer-safe container for up to 2 months, with parchment between the layers. Thaw it overnight in the refrigerator before serving so condensation is less likely to form on the surface.

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