Chocolate Peanut Butter Fudge With Condensed Milk
This is a small batch chocolate peanut butter fudge recipe made with just a few minutes of hands-on time. All you need is creamy peanut butter, chocolate chips, a premium chocolate baking bar like Ghiradelli’s, a can of sweetened condensed milk, and vanilla paste or extract.
One thing I love about this fudge is I can keep the ingredients on hand in my pantry and satisfy my sweet tooth in no time at all.
Chocolate Peanut Butter Fudge is so easy to make and makes a great hostess or holiday gift.
Growing up, Mom would make old fashioned fudge using a rather complicated process involving Hershey’s Cocoa and a glass of cold water. I still love to make the Hershey’s fudge when I’m feeling nostalgic, but mostly I stick with this creamy fudge recipe or my slow cooker fudge recipe.
Why you should make fudge on the stovetop instead of the microwave?
I prefer making fudge on the stovetop in a saucier pan for better control when melting the chocolate. Stir in a circular motion to combine the chocolate and condensed milk. This is actually quicker and less messy than melting in a microwave.
If you have some left over chocolate, give then mini peanut butter cups a try
Ingredients Notes
- Chocolate chips – Regular Nestle chocolate chips are fine, it’s also fine to use any brand you prefer.
- Premium Chocolate Bar – I’m partial to the Ghiradelli semi-sweet chocolate bar, it has a creamy clean chocolate flavor. Good quality baking chocolate is easily found in your local grocery store.
- Creamy Peanut butter – Reese or any other brand is fine.
- Butter – Unsalted, I keep frozen unsalted butter for baking.
- Vanilla Paste – If you don’t have vanilla paste, substitute vanilla extract 1:1.
- Sweetened Condensed Milk – Eagle brand is the most well known but the store brand works just as good.
Instructions
- Lightly coat a small baking dish (5 x7) with cooking spray and line with parchment paper so it hangs over the two long sides.
- In a small microwave bowl heat the peanut butter for about 20-30 seconds and stir in the butter. Stir until butter is thoroughly mixed in.
- In a medium saucepan combine the chocolate chips, chocolate chunks and condensed milk.
- Over medium-low heat stir constantly until the chocolate is melted and smooth, about 3-4 minutes.
- Stir in the vanilla paste.
- Stir in the creamy peanut butter and mix well.
- Pour fudge into the prepared baking dish and let cool until set. Tap down the pan so the fudge spreads out evenly.
- Chill for about 2 hours.
- Lift fudge out of the pan using the edges of the parchment as handles. Cut fudge into 24 small squares.
Utensils you will use.
- Heavy saucepan – My favorite pan is a small 2 quart saucier which is perfect for making small batches.
- Wooden Spoon – A good quality spoon will last forever if taken care of properly.
- Measuring cup and spoons
- Baking Dish – A 5 x7 baking dish is index’s-insole when cooking for one or two people.
- Parchment Paper
How long does fudge last?
Wrapped in plastic wrap or stored in an airtight container, the fudge lasts about one week. To extend the shelf life of your chocolate peanut butter fudge store it in the fridge for up to a month.
More Scrumptious Fudge Recipes
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Easy Chocolate Peanut Butter Fudge
Ingredients
- ¾ cup creamy peanut butter
- 1 tablespoon butter
- ½ cup semi-sweet chocolate chips
- 1- 10 ounce Semi-sweet chocolate bar, broken into small pieces
- 1- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla paste
Instructions
- Lightly coat a small baking dish (5 x7) with cooking spray and line with parchment paper so it hangs over the two long sides.
- In a small microwave bowl heat the peanut butter for about 20-30 seconds and stir in the butter. Stir until butter is mixed well.
- In a medium saucepan combine the chocolate chips, chocolate chunks, and condensed milk.
- Stir constantly over medium-low heat until the chocolate is melted and smooth, about 3-4 minutes..
- Stir in the vanilla paste
- Stir in the creamy peanut butter and mix well.
- Pour fudge into the prepared baking dish and let cool until set. Tap down the pan so the fudge spreads out evenly.
- Chill for about 2 hours.
- Lift fudge out of the pan using the edges of the parchment as handles. Cut fudge into 24 small squares.