Nearly Effortless Homemade Creamy Peanut Butter Fudge

As I was planning my holiday cooking menu I wondered why it is I only prepare fudge during the holiday season. It’s not like we stop loving sweets on Jan 1st and then resume our love for all things sweet on Nov 1st. I believe I’ll make fudge again in the spring and see if my family with the huge sweet-tooth has to say.

You’ll only need 2 ingredients for the creamy peanut butter fudge recipe. However you will need parchment paper or a non-stick liner for your baking sheet to prevent sticking which will help when you’re slicing the peanut butter fudge and then lifting for storage, and this step will make clean up a breeze.

First you will need a large plastic bowl that you can use in the microwave. Place 2 (two) pound of white chocolate in the bowl. Keep in mind when purchasing your chocolate that the better the quality of chocolate the creamier your candy will be in the end.

Place your bowl in the microwave and heat as instructed on the package to completely melt the white chocolate. Remove from the microwave and whisk until completely lump free. At this point, I placed my bowl of white chocolate back in the microwave for another minute to bring the temperature back up.

Once the white chocolate is lump free. Add 36 ounces of quality peanut butter . You can use either smooth or chunky depending upon your family’s preference.

Using a sturdy whisk, combine the two ingredients until smooth and fully combined.

Then pour your peanut butter fudge mixture onto a parchment paper lined baking sheet (the type with a lip works best). Then place you’re baking sheet filled with peanut butter fudge into the refrigerator to cool down and set up. My refrigerator was stuffed to the max during the holidays so I placed mine on the top rack in my deep freezer for 30 minutes. Once the fudge has set up you can then slice your creamy peanut butter fudge into bite-sized golden creamy nuggets of goodness!

Once you’ve created bite-sized candies you can store in an airtight container in the refrigerator, and you can freeze the fudge for up to 3 months.

Ingredients:

2 lbs of white chocolate (white almond bark) A better quality of chocolate will result in a better quality of candy.

36 ounces of quality peanut butter (chunky or smooth).

I really cannot stress enough the importance of using quality ingredients in this recipe. With only two ingredients, you do not have wiggle room for sub-par ingredients.

Enjoy and happy holidays!

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