Creamy White Chocolate Peanut Butter Fudge
Who doesn’t love a bite of creamy, decadent fudge? This quick and easy 5 - ingredient white chocolate peanut butter fudge recipe is sure to please. It has the perfect combination of flavors and textures in one little bite.
You will not miss the marshmallows or fluff in this recipe. The flavors and smooth texture of this lovely fudge are hard to beat. Even those that are not usually partial to white chocolate fudge, want the recipe. It’s creamy and delicious and worth a try. A few simple ingredients make this recipe super quick and easy to make. Take a look at how we came up with this recipe by reading more in our blog below.
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CREAMY WHITE CHOCOLATE PEANUT BUTTER FUDGE
Ingredients
Instructions
- Line an non-stick 8x8 silicone baking pan with parchment paper (lightly grease if not using a non-stick pan - glass or metal pan is fine).
- In a double boiler, add sweetened condensed milk, white chocolate chips, and fine salt in the double boiler. Using a silicone spatula, stir frequently to dissolve chips and combine.
- Once combined and shiny, add peanut butter and stir well to thoroughly combine.
- Once fully combined, remove from heat and quickly add vanilla extract. Stir well to combine.
- While still hot, carefully pour into your parchment lined 8x8 pan. Spread out to all corners and swirl top a little. Sprinkle Himalayan salt evenly over top (optional). Let rest on counter for 2-3 hours until fully cooled.
- Remove fudge from pan (lift ends of parchment and place onto cutting board with paper still attached). Slice with a sharp knife that’s been dipped in hot water and wiped clean in between cuts (see notes below).
- Place in airtight container and refrigerate for up to one week.
Notes
· Serving size (for nutritional information):
3 pieces (when fudge block is cut into 48 pieces), or...
2 pieces (when fudge block is cut into 32 pieces)
· There are no marshmallows in this recipe. This is a soft and super sweet, creamy fudge and is decadent and holds it shape. We recommend you sprinkle the course Himalayan pink salt on top of the warm fudge. This helps balance the sweetness and is perfect with the peanut butter flavor. If you are weary of the additional salt, just give it a try by sprinkling onto corner to see if you like it!
· To make clean cuts, fill a heat proof glass with very hot water. Dip your knife into the water and wipe dry with a clean paper towel in between EVERY cut. The warm knife will slide more easily through the fudge. Cut into 32 or 48 pieces.
· This fudge is best when it’s not super cold. When ready to eat, remove from fridge and place on a serving plate and allow to rest on the counter for about 10-20 minutes (this will give it time to come closer to room temp). If you can stand it, it will be worth the wait!
· To make a thicker fudge, use the following measurements (this will yield same number of pieces, but much thicker):
1 can (14 ounces), sweetened condensed milk
3 cups white baking chips (1 ½ packages - 12 ounces per bag)
1/2 cup extra chunky peanut butter
2 teaspoons pure vanilla extract
1/8 teaspoon fine salt
1/8 teaspoon pink Himalayan salt, coarse (optional - for sprinkling).
Nutrition Facts
Calories
119.54Fat (grams)
6.36Sat. Fat (grams)
1.59Carbs (grams)
13.52Fiber (grams)
0.52Net carbs
13.00Sugar (grams)
8.85Protein (grams)
2.84Sodium (milligrams)
109.52Cholesterol (grams)
5.19Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Getting all your ingredients in one place before you begin will shorten your prep time.
Step 1
Line a non-stick 8 x 8 silicone baking pan with parchment paper.
If you don’t have a non-stick pan (metal or glass pan will work just fine), lightly grease bottom and sides of pan and line with parchment paper.
STEP 2a
You can use a double boiler, or use a make-shift double boiler (a metal bowl placed on top of a saucepan), as shown in the example in this photo. Add about 1 inch of water in the bottom of a double boiler and bring to a boil.
STEP 2b
Add 3/4 cup plus 1 tablespoon sweetened condensed milk, 2 cups white chocolate chips, and scant 1/8 teaspoon fine salt into top of the double boiler. Lower heat to a brisk simmer. With a heat proof spatula, stir frequently to dissolve chips and combine, making sure to scrape the sides of the bowl.
Step 3
Once combined and shiny, add ⅓ cup extra chunky peanut butter and stir well to thoroughly combine.
STEP 4
Once fully combined, remove from heat and quickly add vanilla. Stir well to combine.
STEP 5a
While still hot, carefully pour into a parchment lined 8x8 pan. Spread out to all corners and swirl top a little.
STEP 5b (Optional)
Although this step is optional, we highly recommend you add the coarse salt on the top to make this a salty-sweet treat.
Sprinkle 1/8 teaspoon pink Himalayan fine salt (or Pink Himalayan coarse salt) evenly over top.
Let rest on counter in pan for 2-3 hours until fully cooled.
STEP 6a
To remove fudge from pan, lift ends of parchment and place onto cutting board (with paper still attached).
STEP 6b
Slice with a sharp knife that has been dipped in hot water and wiped clean in between cuts (see Notes for details).
Cut into 32 or 48 pieces.
STEP 7
If you like a soft texture to your fudge, you can serve immediately.
To store for later, place in an airtight container and refrigerate for up to one week (see Notes below for details).
Notes:
Serving size (for nutritional information):
3 pieces (when fudge block is cut into 48 pieces), or...
2 pieces (when fudge block is cut into 32 pieces)
There are no marshmallows in this recipe. This is a soft and super sweet, creamy fudge. We recommend you sprinkle the coarse Himalayan pink salt on top of the warm fudge. This helps balance the sweetness and is perfect with the peanut butter flavor. If you are weary of the additional salt, just give it a try by sprinkling onto corner to see if you like it!
To make clean cuts, make sure your fudge is completely cooled (stick it in the fridge for 15 minutes, if needed), and fill a heat proof glass with very hot water. Dip your knife into the water and wipe dry with a clean paper towel in between EVERY cut. The warm knife will slide more easily through the fudge. See serving size details above.
This fudge is best when it’s not super cold. When ready to eat, remove from fridge and place on a serving plate and allow to rest on the counter for about 10-20 minutes (this will give it time to come closer to room temp). If you can stand it, it will be worth the wait!
To make thicker fudge, use following:
1 - 14 ounce can, Sweetened Condensed Milk
3 cups White Baking Chips (Buy two 12 oz packages. You will only use 1 ½ packages.)
1/2 cup Extra Chunky Peanut Butter
2 teaspoons Vanilla
1/8 teaspoon fine salt
1/8 teaspoon Himalayan course salt for sprinkling.
VIDEO
(How to Make this Easy 5 - Ingredient Recipe for Creamy White Chocolate Peanut Butter Fudge!)
Blog Comments & Tips
If you like peanut butter and white chocolate, this is a must try recipe!
A few months ago, my husband brought home two huge jars of Super Chunk Peanut Butter from Costco. I blankly looked at him and said, “Well, how long do you think it’s going to take us to eat all this peanut butter?” With a coy smile, my husband replied, “I don’t know. Why don’t you make something with it?”
I hadn’t made fudge in years, but decided that would be an interesting way to use the peanut butter. After looking through dozens of recipes, virtually every one of the fudge recipes used semi-sweet chocolate chips or peanut butter chips. Now, I am all about using pure ingredients whenever possible, even in my desserts. So the last thing I wanted to buy was another bag of morsels when I had all that peanut butter.
Sticking out from a shelf in the pantry, a bag of white chocolate morsels was calling my name. So I thought, why not combine the two? The idea for white chocolate peanut butter fudge came to me. After eye-balling the quantities and luckily hitting it right (most of the time), I decided to bring the idea to the Pimp My Recipe Test Kitchens where we fully developed the recipe for this glorious, salty-sweet, white chocolate peanut butter fudge.
Using only one 12 ounce bag of white morsels, we added chunky peanut butter, and little sprinkling of pink Himalayan Salt to create this soft, sweet, and creamy fudge.
You will not miss the marshmallows or fluff in this recipe. The flavors and smooth texture of this lovely fudge are hard to beat. Even those that are not usually partial to white chocolate fudge, have asked for the recipe. It’s creamy and delicious and perfect with a cup of coffee for an afternoon treat. Or, better yet, spread some kindness by treating your friends or neighbors to a sweet treat.
Enjoy and let us know what you think!
Mich
Footnote: This recipe was adapted to use only one 12 ounce bag of morsels, as we don’t often have multiple bags in our pantry. This is a quick and easy 5-ingredient recipe, so give it a whirl!
Adapted from the Chocolate Fudge recipe by Eagle Brand Borden. We have recreated this recipe by adding a few extra ingredients to make it extra tasty and salty sweet.
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