Fudge Recipe – This is the best fudge recipe that a chocolate and peanut butter lover is sure to love! So easy and delicious!

fudge-recipe

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!

Fudge Recipe

Fudge Recipe - This is the best fudge recipe that a chocolate and peanut butter lover is sure to love! So easy and delicious!
5 from 2 votes

Review Recipe

Print Recipe

Prep Time8 mins
Cook Time2 mins
Chilling Time30 mins
Total Time10 mins
Servings: 12
Course Dessert, Snack
Calories: 363kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

Instructions

  • 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.

Nutrition Information

Calories: 363kcal | Carbohydrates: 31g | Protein: 9g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 19mg | Sodium: 166mg | Potassium: 364mg | Fiber: 2g | Sugar: 26g | Vitamin A: 180IU | Vitamin C: 0.8mg | Calcium: 112mg | Iron: 1.7mg
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Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2012.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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25 Comments Leave a comment or review

  1. Happy to see a fudge recipe that is easy, and does not have any marshmallows!!!! This looks so good. Thanks for this fantastic recipe. Merry Christmas to you and your family!!

  2. I have never had much of a desire to make fudge, until now! Before I dive into the world of fudge making with this recipe, I have two quick questions. First, is there a particular bittersweet chocolate you recommend? Second, have you ever made the fudge with crunchy peanut butter instead of smooth, for that is all I have on hand? Thanks so much!

    1. Hi Jocelyn, you will become addicted to making it once you start! πŸ™‚ For the bittersweet chocolate, I’ve used everything from Scharfenberger chocolate to a box of Baker’s. Both work just fine. For the second question, I’ve not used crunchy peanut butter instead of smooth, but now that you mention it, I’m wondering why not! If you do, please let me know how it works for you!

  3. Yummy this sounds great. I got a ginger bread recipe from another website and I am definitely giving this a try as well. Dad’s gonna be cooking with the kids πŸ™‚

  4. I love peanut butter and it’s so nice that it will come in bite size fudge. Good for in between meals nimble too. Thanks for sharing. Can this be stored for up to 2 weeks?

  5. Omg! I just made this and it is incredible. So easy to make and absolutely delicious. Sweet salty peanut buttery and chocolate goodness. I would give it two thumbs up except for the fact that one of my hands has a death grip on the fudge πŸ™‚

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