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This easy 3 ingredient chocolate peanut butter fudge recipe takes just minutes to make right in the microwave. No candy thermometer or boiling is required!
For more chocolatey peanut butter treats try this no-bake cookie recipe, chocolate cake mix cookies with peanut butter chips and these peanut butter balls with rice krispies.
Who doesn’t love fudge?
It’s quite possibly one of the best candies ever invented.
If you’re the type that drools every time you enter a candy shop that is making fresh fudge, chances are you’ve paid a pretty penny for some delicious fudge.
But, you can make fudge at home.
Of course, watching homemade fudge be made can be intimidating. However, you don’t have to invest as much time or use as many ingredients to get delicious fudge. In fact, you can use only three ingredients.
This three ingredient fudge allows you to enjoy delicious peanut butter fudge without spending a lot of time or money.
All you need to whip this delicious fudge together is dark chocolate chips, peanut butter chips, and sweetened condensed milk. That’s it.
Even better is the fact that it cooks in the microwave for less than one minute! Who doesn’t have one minute to make some yummy fudge?
Once you learn the technique, don’t be afraid to try different flavor combinations. You can mix different kinds of chips to create different flavors. Or you could just use one flavor. For an extra tasty treat you can top the fudge with different toppings. You could do chopped candy bars, nuts, cookies, etc. Just play around with it.
If you’re looking for a quick and easy fudge recipe, it doesn’t get any easier than this. This chocolate peanut butter fudge recipe would make a great weekend treat and it would also make a great gift. If you’re invited somewhere on short notice, whip up a batch of this fudge, package it in a cute container, and you’re ready to go.
Table of Contents
How to Make Microwave Chocolate Peanut Butter Fudge
First, line a square 9×9 pan with parchment paper and set aside.
Then,add all ingredients to a microwave-safe bowl.
Heat for 25 seconds, stir, and reheat for another 25 seconds, then stir again. Repeat heating in 25-second intervals as needed until you get a smooth consistent texture.
Pour the fudge mixture into the prepared loaf pan andsmooth with an offset spatula. Refrigerate at least 4 hours (or overnight) to set. When ready, remove pan from fridge and remove the fudge from the pan, then the parchment paper.
Cut into inch squares for bite-sized servings and your 3 ingredient chocolate peanut butter fudge is ready to serve! Yum!
More Delicious Fudge Recipes
Christmas Fudge
Andes Mint Fudge
Chocolate Peppermint Fudge
Green St. Patrick’s Day Fudge
Red, White, and Blue 4th of July Fudge
Recipe
Recipe
4.60 from 22 votes
Easy Chocolate Peanut Butter Fudge
Author: Jaclyn
Prep: 5 minutesmins
Cook: 4 hourshrs
Total: 4 hourshrs5 minutesmins
Incredibly rich and creamy, this easy chocolate peanut butter fudge recipe can be made right in the microave in under 5 minutes!
Ingredients
1cupdark chocolate chipsor semi-sweet chips
1cuppeanut butter chipsplus extra for topping
6Tablespoonssweetened condensed milk
Instructions
Line a square 9 inch pan (or 8 inch) with parchment paper. Set aside.
In a microwave-safe bowl, combine all ingredients.
Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture.
Pour the fudge mixture into the prepared pan and smooth with an offset spatula. Gently press additional peanut butter chips into the top of the fudge, if desired.
Refrigerate at least 4 hours (or overnight) to set.
Lift the parchment paper to remove the fudge from the pan. Cut it into approximately 1-inch square pieces for bite-sized servings.
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Butter: This peanut butter fudge starts with a stick of butter. Sugars: You'll need brown sugar and confectioners' sugar. Milk: Milk adds moisture and thins the mixture slightly. Vanilla: Vanilla extract enhances the overall flavor of the fudge.
Vanilla is not an essential ingredient in fudge. The essential ingredients are sugar (or an equally calorie-rich sugar substitute like corn syrup), milk and butter. Everything else you might find in a fudge recipe is just added to modify the basic flavor, texture and/or color.
Why do I add vanilla? Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge. Instead, wait to pick up the spoon (our Test Kitchen loves using wooden spoons) until the fudge drops to between 110 and 113°F, about 15 minutes.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.
Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
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