This easy peanut butter fudge is made with just three ingredients that you probably already have on hand. It's made in the microwave and is basically foolproof!
12ounceswhite chocolate chips
1 1/2cupscreamy peanut butterdon’t use natural
114-ounce can sweetened condensed milk
Lightly spray an 8-inch square baking pan with cooking spray, then line the bottom with waxed paper or parchment paper. Set aside.
Combine the white chocolate chips and peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate chips and peanut butter are both melted and the mixture is smooth.
Add the sweetened condensed milk and stir until fully combined. Scrape into the prepared baking dish.
Refrigerate until set, about 2 hours. Slice and serve. Uneaten fudge can be stored in an airtight container for up to 1 week or in the freezer for about two months. If you freeze your fudge, you don’t need need to thaw it before serving. It’s actually delicious frozen.
Spray your measuring cups lightly with cooking spray before you measure the peanut butter so it slides out of the cup more easily; you can spray the spatula or spoon you use to scoop the peanut butter as well.
It takes a lot of stirring for the white chocolate chips to melt completely.
If you don’t have a microwave you can make the fudge on the stovetop over low heat. Stir constantly and remove from the heat to stir in the sweetened condensed milk.
Be sure to use sweetened condensed milk, NOT evaporated milk. If you use evaporated milk your fudge will not set.
Substitute regular chocolate chips or even peanut butter chips for the white chocolate; I liked fudge made with white chocolate best.
You can use crunchy peanut butter and/or mix chopped peanuts (salted are best) into the fudge if you like crunch.
Sprinkle some flaky sea salt over the fudge as soon as you scrape it into the pan for an extra salty-sweet treat.