Fudge Recipe – This is the best fudge recipe that a chocolate and peanut butter lover is sure to love! So easy and delicious!
A simple, yet delicious fudge recipe is pretty golden around the holidays. One that you can whip up and have chilling in the refrigerator before a party or that friends look forward to as gifts each year is a fudge recipe that you want in your arsenal for sure.
For years, I made the traditional fudge recipe that is credited to Mamie Eisenhower and then one year I didn’t have all of the ingredients to make it and went in a new direction.
That year, my fudge disappeared faster than ever before and I kept hearing that it tasted just like a Reese’s Peanut Butter Cup. Well, needless to say, I make this fudge each year now. I still keep saying I need to make more of Mrs. Eisenhower’s, but when everyone loves this one so much, I think I better stick with it for a while longer.
Easy Fudge Recipe
How to Make the Easiest Fudge Recipe
And you know, this fudge couldn’t be any simpler to make. The microwave really does all the hard part for you in about two minutes. From that point, it’s just stirring and pouring, chilling, slicing, and eating.
Nothing hard about that!
Seriously though, I line my 8×8 baking dish with parchment paper, making sure to leave a bit of an edge around the baking dish so that I can easily lift the fudge out of the baking dish for cutting when it is ready. I lightly spray the parchment paper with nonstick cooking spray so that the fudge easily releases.
Once I have the baking dish all prepped, I add the chocolate, peanut butter, and butter to a microwave-safe bowl and place into the microwave and heat for 1 1/2 minutes at 80% power, until the chocolate has begun to melt. You may need to adjust the power depending on your particular microwave. Remove the bowl from the microwave and stir until smooth.
Pour in the sweetened condensed milk and vanilla extract and stir until smooth. Then, pour the fudge mixture into your prepared baking dish and smooth the top with the back of a spoon.
(For the sweetened condensed milk, you can use my easy homemade version or the store-bought version, if you prefer.
Allow the fudge to rest for about 5 minutes to begin hardening. Then sprinkle with sea salt. Place into the freezer and allow to chill completely for 30 minutes.
Remove from the freezer and lift the edges of the parchment paper out of the baking dish. Place onto a cutting board and cut into 1 inch pieces using a sharp knife.
Store the fudge in an airtight container lined with parchment paper in the refrigerator.
The other fudge I make each year is my Chocolate Fudge Recipe. It’s just pure chocolate without the added peanut butter, making it perfect for adding mix-ins like dried fruit, nuts or crushed candy. I think you’ll love them both!
Here’s the recipe for my favorite fudge recipe – it’s a chocolate and peanut butter lover’s ultimate fudge recipe!
- Line an 8x8 baking pan with parchment paper, including an additional 2-inches of parchment paper to hang over both sides of the baking pan. Lightly spray the parchment paper with nonstick cooking spray. Set the baking pan aside.
- Add chocolate, peanut butter, and butter to a microwave safe bowl. Heat between 1 1/2 - 2 minutes on 80% power, depending on your microwave, until chocolate has begun to melt. Remove from microwave and stir until smooth.
- Add sweetened condensed milk and vanilla to chocolate peanut butter mixture and stir until well-combined. Pour into the prepared pan and smooth the top of the mixture with the back of a spoon.
- Allow the fudge to sit at room temperature for about 3-5 minutes to begin to firm slightly. Sprinkle with sea salt.
- Place baking pan into the freezer for about 30 minutes to harden.
- To cut the fudge, lift the fudge out of the baking pan using the overhanging parchment edges. Cut into 1-inch squares.
- Store fudge in an airtight container lined with parchment paper in the refrigerator.
From the Add a Pinch recipe archives. Originally published 2012.