Salted Peanut Butter Cup Fudge
Chocolate. Peanut Butter. Fudge.
If you enjoy peanut butter cups, you will love this fudge! A rich, smooth layer of peanut butter fudge, topped with salted chocolate ganache will make this decadent treat a favourite. This type of fudge uses sweetened condensed milk, so it is incredibly creamy and no-fail!
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Ingredients explained:
Sweetened condensed milk - Do not mistake for evaporated milk! Sweetened condensed milk is thick and sweet, it provides so much flavour and structure to the fudge. I do prefer Eagle brand over others, but use what you like, just make sure it’s sweetened condensed.
White chocolate chips - I am the first person to always recommend using real chocolate over chocolate chips, but in the case of fudge, I do recommend using chips. Regular white chocolate has more fat in it and when it pairs with the peanut butter, it can become a greasy mess. Trust me, I’ve tried. The white chocolate chips are perfect for consistency and stabilizing the fudge. I’ve noticed that sometimes there are less white chocolate chips (approx 200g) in a bag than semi-sweet chocolate chips (approx 270g). If that’s the case, you’ll need to buy two bags as the recipe calls for 2 cups. I like Hershey’s.
Peanut butter - It’s up to you if you want crunchy or smooth, personally, I like smooth since I like a smooth and creamy fudge. I like Kraft, it’s what I grew up with and love so much. I wouldn’t use natural peanut butter, since this has the potential to get greasy, but go ahead and try and let me know what happens.
Chocolate - You are going to make a ganache to spread on the top of this fudge, so use whatever chocolate you love to enjoy with peanut butter. I like to offset the sweetness of the white chocolate by using semi sweet chocolate. You can use chips or bars, whatever you have on hand.
Heavy cream - This may be called whipping cream but half and half does work too in a pinch. This is what will loosen up the chocolate to make a smooth, spreadable chocolate. Without it, the chocolate would just harden back up on top of the fudge.
Sea salt - I love flaky sea salt for this type of treat. It melts in your mouth and isn’t too crunchy. The salt just pairs so well with chocolate and peanut butter.
Tools required:
8 x 8 baking pan lined with parchment paper or tin foil
Medium microwave safe bowl (or double boiler)
Small microwave safe bowl (or double boiler)
2 spatulas or wooden spoons
Long knife or bench scraper
The recipe
Salted Peanut Butter Cup Fudge
Ingredients
1 14 oz can sweetened condensed milk
2 cups white chocolate chips (1 270 gram bag)
1 cup peanut butter (I prefer smooth)
1 cup chocolate (chips or bar, I prefer semi-sweet)
4 Tbsp heavy cream
Sea salt
Directions
Prepare an 8x8 baking pan by lining it with either parchment paper or tin foil. Leave long ends sticking out of the pan so that you can easily pull the fudge out of the pan once it’s set.
Make the peanut butter fudge. In a medium microwave safe bowl, pour the sweetened condensed milk in first (it helps to melt the chocolate), then the white chocolate chips. Microwave for 30 seconds on high, then stir. It won’t be totally melted by now, but add the peanut butter and stir. Put back in the microwave for 20 seconds, then stir. If the chocolate hasn’t melted yet, then microwave for 10 second increments until smooth. Spread into the pan.
Let the white chocolate chips melt a bit and then add in the peanut butter. It will further melt as you stir.
3. Make the chocolate ganache. In a small microwave safe bowl, put the heavy cream in first, then the chocolate. Microwave on high for 30 seconds. Mix, then put back into the microwave for 15 second increments until the chocolate has melted and is shiny and smooth. Spread on top of the peanut butter layer. Sprinkle with salt.
4. Put in the fridge for at least three hours to set. Cut into pieces with a long knife or bench scraper for clean lines.
Makes 24 squares. Keeps for several weeks in an air tight container at room temperature or will last longer stored in the fridge. Freezes well, ensure the fudge is wrapped and in an air tight bag/container.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
