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An easy fudge recipe with just 3 ingredients - peanut butter, maple syrup and chocolate! Best to use smooth peanut butter.
24 people made this
- 175g chocolate, chopped
- 250g smooth peanut butter
- 180ml maple syrup
MethodPrep:10min ›Extra time:6hr setting › Ready in:6hr10min
- Melt the chocolate with the peanut butter and maple syrup in a bowl over a pot hot water, stirring continually until smooth. Pour into a dish lined with greasproof paper; refrigerate for 6 hours or overnight before cutting.
Secrets to fudge success
Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.
Reviews & ratingsAverage global rating:(19)
Reviews in English (17)
Very naughty scrummy treat!-19 Mar 2012
I have made this recipe a few times and it is always amazing! Always requests it at family gatherings. It is super quick to make and put together; I always use a 6x9 pan and the pieces come out pretty thick. Make sure that you use real maple syrup, not the Mrs. Butterworth's kind, I could see that giving an off maple flavor. This recipe has never failed for me.-18 Oct 2010
This is not a 'five-star vegan recipe' but a straight five-star recipe.I used:An 8oz unsweetened (bitter) baker's chocolate cocoa bar.Adam's (all natural) creamy p/b.Trader Joe's Grade B Organic Maple Syrup.I got rave reviews from everyone that tried the fudge. I cut it smaller than the listed serving size due to the richness. It has a deeper-darker taste that is best enjoyed in small savory bites.-31 Jan 2011
Peanut Butter–Chocolate Fudge
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This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser.
What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary.
Game plan: The fudge will last up to 10 days when stored covered in the refrigerator.
This recipe was featured as part of our Back-to-School Bake Sale feature and our Chocolate Desserts photo gallery.
Two Ingredient Peanut Butter Chocolate Fudge
This Two Ingredient Peanut Butter Chocolate Fudge is super easy to make, and so delicious. Creamy, peanut buttery, chocolaty, and perfect for making an easy snack at home anytime. But it&rsquos so delicious that it&rsquos a welcome addition to any Christmas cookie plate.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I&rsquove tried to answer some of your questions already in the post. But if I&rsquove missed anything, please feel free to leave a comment and ask.
Perfect for a dessert tray
This super easy recipe will come in handy if you have a last minute invitation to a party and need to bring a dessert or hostess gift. It takes just minutes to make, pop it in the fridge while you get ready to go, then cut it into pieces and you&rsquore ready to go.
Oh, and speaking of super easy treats, you may also be interested in my 2 ingredient coconut macaroon cookies or this brownie in a mug.
What kind of peanut butter should you use?
For this recipe you want to use a nice creamy peanut butter that&rsquos sweetened and won&rsquot separate.
So use something like Jif or Skippy. Save the natural peanut butter for the morning toast, and not for this fudge.
What size dish should I use?
I use an 8×8-inch square baking dish, like you&rsquod make brownies in, and it makes nice thin pieces of fudge that aren&rsquot too big.
If you&rsquod like thicker pieces of fudge, pour the mixture into a loaf pan.
I love fudge
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The ingredients you'll need
You'll only need a few simple ingredients to make this tasty keto fudge. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Dark chocolate: The darker you can go and still enjoy it, the better. I typically use Lindt 90% cacao.
Sweetener: I use stevia glycerite. If you'd rather use a granulated sweetener, it's best to use a powdered version to ensure a smooth texture.
Unsalted butter: I love using creamy European butter, but any butter will be great.
Peanut butter: I use natural creamy peanut butter. The only ingredients are peanuts and salt. If your peanut butter doesn't contain salt, you can add a pinch of salt to the mixture.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. The difference in flavor is quite noticeable, especially in uncooked recipes.
This White Chocolate Peanut Butter Fudge was inspired by my friend Jules. She makes the most amazing Christmas dessert plate on the planet. Trained professionally as a pastry chef, her desserts are to die for.
Actually, everything she makes is exquisite and always turns out to be the most amazing thing you’ve ever had. I’m not sure how many times I’ve said that when it comes to Julie’s cooking. A few years ago she made me this Sweet Potato Focaccia Bread. It’s now our holiday to go to and one of my fall favorites. With leftover turkey it is divine.
Every year, I especially look forward to her peanut butter fudge being on my Christmas plate. The fudge literally melts in my mouth.
I have to cut up the fudge into tiny pieces, so I can savor every second and make it last longer. I’m drooling just thinking about it. I love this plate of deliciousness.
And so I set off to find a recipe that would come close to tasting just as amazing. And while I don’t know that I could ever match hers, this is pretty dang close.
I think the main reason my fudge will never taste as good as Julies is because there is just about someone making something for you. Am I right? My family said that it was just as good, but I beg to differ.
I love peanut butter, my whole family does. We are of course a house divided between chunky and creamy. And while on a sandwich I prefer crunchy, creamy was the way to go with this White Chocolate Peanut Butter Fudge.
My son, Aiden, thinks that it would be better with crunchy – so I will have to give that a try later. And have a taste test off between the crunchy and creamy and see which one wins.
The holiday season is for candies, cookies, and pies. You will want to make this White Chocolate Peanut Butter Fudge and bring on the delicious combination of white chocolate and peanut butter.
Peanut Butter Chocolate Fudge Recipe
- 1. Line 8- or 9-inch (20 or 23 cm) square pan with wax paper.
2. Melt semi-sweet chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat immediately stir in nuts, if using, vanilla and 2/3 cup (150 mL) of the peanut butter chips. Spread evenly into prepared pan.
3. Melt remaining 1 cup (250 mL) peanut butter chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.
4. Refrigerate 2 hours or until firm. Turn fudge onto cutting board peel off paper and cut into squares. Store covered in refrigerator.
- 1 can (14 ounces) sweetened condensed milk, divided
- 4 tablespoons unsalted butter, plus more for brushing
- 3/4 cup packed light-brown sugar
- Coarse salt
- 3/4 cup smooth peanut butter
- 2 1/4 cups confectioners' sugar, divided
- 9 ounces bittersweet chocolate, chopped (2 cups)
Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners' sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners' sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips cut each strip into 8 pieces.
The Best Way to Store Fudge:
(Peppermint Fudge is pictured above) Fudge should be stored in an airtight container. Each layer in the container should be separated by a piece of waxed paper. If you store fudge in the refrigerator in a well-sealed container, it will keep for about 2 weeks. Fudge kept at room temperature will begin to dry out after a few days. You can freeze fudge too. Wrap a few pieces (single layer) in foil and then place the foil in a sealed container or freezer zip bag. Fudge will last in the freezer for a few months when it is wrapped well.
- Melt the butter and peanut butter in the microwave and stir until completely combined and smooth. Then stir in powdered sugar.
- Then pour the half of the mixture into a plastic wrap layered 9x9" baking pan and chill for about 15 minutes in the fridge.
- Add chocolate and butter to the remaining peanut butter mixture and stir until smooth.
- Pour on top of the chilled peanut butter layer and refrigerate.
Note: I recommend using semi-sweet chocolate. It deepens the chocolate flavor and combats the sweetness.
Store it in the fridge in an airtight container. You don’t need to worry that this recipe gets grainy or doesn’t set. It will stay fresh and delicious up to 1 week.
I used a 9x9 pan for this recipe. It is the perfect size for this recipe. The fudge is about 1 inch high. Line the whole pan with plastic wrap with an overhang around the sides.
This makes it super easy to lift it out of the pan when it is ready to cut and eat. You could do half of the recipe in a smaller pan as well.
How do you store Fudge?
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to cut it into pieces and separate the pieces with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with individual pieces is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!