Chocolate Peanut Butter Fudge

The snow was falling sideways outside my kitchen window, the kind of winter afternoon that practically demands something sweet and comforting. I'd been craving that magical combination of chocolate and peanut butter since breakfast, when I'd caught myself staring at an empty jar of peanut butter like it held all the answers. My grandmother used to say some days just call for fudge, and today felt exactly like one of those days.

Last Christmas, my sister-in-law walked into my kitchen while I was pouring the chocolate layer and literally gasped at how glossy and perfect it looked. We ended up eating half the pan straight from the refrigerator while standing around the island, talking and laughing with chocolate on our fingers. Now every time she visits, she gives me that knowing look that means she's hoping for fudge.

Ingredients

• 1 cup creamy peanut butter: Use a brand that lists only peanuts and salt as ingredients the flavor payoff is remarkable and makes such a difference in the final taste
• 1/2 cup unsalted butter: Room temperature butter incorporates more smoothly into the peanut butter, creating that luxurious melt in your mouth texture
• 1 teaspoon pure vanilla extract: Never skip this vanilla bridges the gap between the salty peanut butter and sweet chocolate like magic
• 1/4 teaspoon fine sea salt: This tiny amount amplifies all the other flavors and prevents the fudge from tasting cloyingly sweet
• 2 cups powdered sugar sifted: Sifting is nonnegotiable here lumps will ruin that impossibly smooth texture we are after
• 1 1/2 cups semisweet chocolate chips: These get stirred into the peanut butter layer for pockets of melted chocolate throughout every bite
• 1/2 cup heavy cream: Room temperature cream blends more easily with the chocolate creating that silky ganache topping
• 1 cup semisweet chocolate chips: High quality chips make better melted chocolate spring for the good stuff here

Instructions

Prepare your pan like you mean it:

Line your 8 inch square pan with parchment paper leaving overhang on all sides then butter the paper generously this insurance policy ensures your fudge will lift out perfectly every single time

Melt the base together:

Combine peanut butter and butter in a medium saucepan over the lowest heat setting your stove has, stirring constantly until the mixture is silky smooth and completely unified then pull it off the heat immediately

Add the flavor builders:

Stir in vanilla and salt until they disappear, then gradually sprinkle in the sifted powdered sugar while stirring to prevent any cloud of sugar dust, mixing until the fudge pulls away from the sides of the pan

Create the foundation:

Spread the peanut butter mixture into your prepared pan using an offset spatula or the back of a spoon, working methodically to create a perfectly level surface that will support that gorgeous chocolate topping

Make the chocolate magic:

Heat the cream in a small saucepan until tiny bubbles form around the edges and steam rises, then remove from heat and dump in the chocolate chips, letting them sit for thirty seconds before stirring until the mixture transforms into glossy liquid silk

Add the crowning glory:

Pour the chocolate ganache over the peanut butter layer and tilt the pan gently to help it spread evenly, resisting the urge to touch it with your spatula which would mar that beautiful mirror like surface

Exercise patience:

Refrigerate the pan for at least two hours though I confess to checking it after ninety minutes, giving it a gentle press to see if it has set into that perfect fudge consistency

The moment of truth:

Use the parchment overhang to lift the entire slab of fudge from the pan, then cut into small squares with a sharp knife warmed under hot water, wiping the blade clean between cuts for those professional looking pieces

Save

My daughter now requests this fudge for every school bake sale and birthday, and her friends actually cheer when they see me walking in with that familiar parchment lined container. Something about handing someone a piece of homemade fudge feels like giving them a tiny edible hug.

Getting The Texture Just Right

The difference between good fudge and great fudge comes down to how you incorporate the powdered sugar. I learned to add it in three separate additions, stirring completely between each one, which prevents those dreaded sugar lumps that can ruin the otherwise perfect creamy consistency.

Temperature Secrets

Room temperature fudge cuts cleaner than cold fudge straight from the refrigerator, so I let it sit on the counter for about fifteen minutes before slicing. The knife should glide through like butter instead of cracking the surface, which gives you those picture perfect edges.

Making It Your Own

Once you have mastered the basic recipe, the variations are practically endless and each one feels like discovering a new favorite. I keep a small notebook in the pantry where I jot down successful combinations my family has loved over the years.

• Swirl salted caramel into the peanut butter layer before adding the chocolate topping for an incredibly decadent twist
• Sprinkle flaky sea salt over the chocolate layer immediately after pouring for that sophisticated sweet salty finish
• Press whole roasted peanuts into the surface of the chocolate while it is still soft for extra crunch and visual appeal

Save

There is something profoundly satisfying about making candy from scratch that feels like magic every single time. I hope this recipe becomes part of your own kitchen traditions, creating sweet moments for years to come.

Recipe FAQs

→ How long does it take to make this fudge?

The active preparation takes about 20 minutes, but you'll need to refrigerate the fudge for at least 2 hours until fully set before cutting and serving. The total time including chilling is approximately 2 hours and 20 minutes.

→ Can I use natural peanut butter instead of creamy?

Creamy peanut butter works best as it creates a smoother texture. Natural peanut butter with oil separation may affect the consistency, though it can still work. If using natural varieties, stir thoroughly and expect a slightly softer final result.

→ How should I store the finished squares?

Keep the fudge refrigerated in an airtight container for up to one week. The cool temperature helps maintain the firm texture and prevents the chocolate layer from becoming too soft at room temperature.

→ Can I freeze this fudge for later?

Yes, place cut squares in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving for best results.

→ What can I substitute for semisweet chocolate chips?

You can use milk chocolate for a sweeter profile, dark chocolate for more intensity, or even white chocolate for a variation. Just ensure you're using high-quality baking chocolate for the best melting consistency.

→ Why did my mixture turn out grainy?

Grainy texture usually results from undissolved sugar. Make sure your powdered sugar is sifted before adding, and mix thoroughly until completely smooth. Working with warm ingredients also helps achieve a silky consistency.