This easy peanut butter fudge recipe is simple and literally takes a few minutes to prepare and the best part is it is made with just 4 ingredients! You need peanut butter chips, condensed milk, cashews, and vanilla extract to make this delicious homemade fudge. This fudge is easy to make to take to parties or other get-togethers or just enjoy at home.
4 Ingredient Peanut Butter Fudge Recipe
My family loves fudge and this one is one of my favorites. It’s rich but not as rich that you can’t grab a couple more pieces. Moreover, cashews give it a nice crunchiness to it and it’s so easy to make.
How To Prepare and Cook Peanut Butter Fudge
If you want to get started, all you need are ingredients you may already have at home. You’ll need cashews, peanut butter chips, sweetened condensed milk, and vanilla extract. I bought my cashews at Costco and all the other ingredients from a local grocery store.
You’ll also need a 9×13 pan. I used my pyrex baking pan. You can also use an 8×8 baking pan. Using a smaller pan just makes the fudge thicker and you may need to wait longer when it hardens in the refrigerator. I’ve used both pans in the past when making this exact recipe. You’ll also need parchment paper or foil depending on what you have at home already. I usually just use parchment paper to line the pan.
You also need a microwave-safe bowl to cook condensed milk and peanut butter chips. Microwave them for 2 minutes and 30 seconds then stir the mixture. Your peanut butter chips need to be melted. If they are not melted, you can microwave them for another 30 seconds.
Once your mixture is melted, add the vanilla extract and cashews and stir. If you want your fudge to be crunchier, you can add more cashews. I just add a handful of cashews. When everything is mixed together, work quickly and pour the mixture into your prepared pan. Spread it out evenly with a spatula or a spoon. You can cover the pan but it is not necessary. I do usually cover the pan with plastic wrap before placing it in the refrigerator. Let the peanut butter fudge harden in the fridge for an hour or two before cutting it into squares.
This Peanut Butter Fudge Literally Takes a Few Minutes to Make
This peanut butter fudge is so quick to make. You only need to cook it for 2 minutes and 30 seconds and maybe you need another couple of minutes to gather your ingredients and prepare your pan. The only thing that takes time is you have to wait when the fudge is hardened. Otherwise, it’s easy and quick. Here are the instructions and ingredients you need to start making this delicious fudge.
Ingredients:
- 1 package Reese’s peanut butter chips. I have the bag that is 10 oz
- 1 can of condensed milk (14 oz)
- 1 tsp Vanilla extract
- cashews
Instructions:
- Get a 8×8 or 9×13 pan. If you have a 9×9 pan, you can use that too. Line the pan with parchment paper or foil. You don’t need to mist it with baking spray.
- Place the peanut butter chips and sweetened condensed milk in a microwave-safe bowl. I used a regular CorningWare round bowl. You don’t need to cover the bowl.
- Put the bowl in the microwave and cook it for 2 minutes and 30 seconds until the peanut butter chips are melted.
- If the peanut butter chips are not completely melted, you can microwave for another 30 seconds. Also, the peanut butter chips will melt if you start stirring the mixture after you take it out from the microwave.
- Stir in vanilla extract
- Add a handful of cashews or more if you want it crunchier.
- Pour the mixture into the prepared pan and put it in the refrigerator.
- Wait at least for an hour before cutting it into squares.
Can You Use Different Ingredients?
Yes, you can use different chips. I’ve made this exact recipe with chocolate chips and also with butterscotch chips. If you just want to have a really rich fudge, you don’t have to add any cashews. But in my opinion, cashews make it a better taste and it adds a little crunchiness to it. I’ve also experimented with walnuts but I didn’t like how walnuts tasted in the fudge. They ended up tasting like rubber (maybe my walnuts were not as fresh or the walnut skin just ruined it).
I also like the recipe with butterscotch chips. The only difference I’ve noticed when testing it with different chips was that butterscotch chips didn’t melt as quick. I had to microwave it for 4 minutes or so which was not a big deal. I also had to stir it longer to get all the chips evenly melted in the mixture. All the other steps were the same.
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