What causes fudge to be dry?

This is most likely due to not using enough sweetened condensed milk. This is a tested recipe, so be sure to follow the measurements listed. You also want to make sure to stir it well, so that everything is evenly distributed throughout the mixture.

What makes peanut butter fudge too soft?

Under cooking the sugar can make it so that not enough water evaporated. Using natural peanut butter can also make it too soft.

Why is my fudge still soft?

The obvious reason would be that you haven't left it long enough to set. The not-so-obvious reason comes down to the ingredients used. You want to make sure to use full-fat sweetened condensed milk. Not evaporated milk, coconut milk, or any other type of milk. Fudge needs the perfect amount of fat. For example, using milk chocolate chips rather than semi-sweet chips may result in softer fudge.

Does peanut butter fudge need to be refrigerated?

No you do not need to refrigerate it. It can store at room temperature. You can refrigerate or freeze to extend the shelf life.

Chocolate Peanut Butter Fudge

Easy Chocolate Peanut Butter Fudge

Every year I sit down with my kids and go over all the best holiday desserts they want to see on our family’s Christmas dessert board and every year we include some of our favorite candy and fudge recipes.

This chocolate peanut butter fudge recipe is always a top request as well as peanut butter balls and buckeye candy. Just like my 3-ingredient fudge it’s all done in the microwave, which is perfect for getting the kids involved!

Why This Recipe Works

An easy dessert. No need to boil anything, use a candy thermometer, or even turn on the oven. It’s a simple treat and the hardest thing about it is waiting for it to chill!
Keeps fresh for a long time. Fudge lasts for weeks in the fridge and even longer in the freezer. This recipe makes 32 pieces, so whatever doesn’t get eaten now, you’ll have the rest to snack on for a while!
Great for all occasions. Serve them as a dessert for the holidays including Thanksgiving and Christmas. Whip up a treat for Valentine’s Day or even Easter. They make great gifts and who doesn’t love fudge?!
The ultimate flavor combination. They’re both creamy and the sweet and nutty flavors are a classic pairing. It makes the perfect chocolate peanut butter fudge.

Find the full printable recipe with specific measurements below.

Sweetened condensed milk: A signature ingredient in most easy fudge recipes. It’s what gives it a chewy texture and a lot of sweetness. It’s basically the reason why you can only eat a couple of pieces at a time!
White chocolate melting wafers: We combine this with the nut butter to give it sweetness and to help it set once it chills. On its own, it would be very savory and nutty.
Chocolate melting wafers: You can also use chocolate chips for the top layer.
Creamy peanut butter: Use a commercial brand like Jiff or Skippy. The natural kind separates and is quite runny, making it harder to set.

Variations

These sweet treats are pretty straightforward so there’s not much need for substitution. You can add some vanilla extract into the chocolate for added flavor or decide to use dark chocolate chips instead of semi-sweet. You can also jazz it up with some fun add-ons!

Sprinkle chopped Reese’s peanut butter cups or chopped peanuts over top.
You could also try a different nut like walnuts or pecans like I use in my rocky road fudge recipe.
Top it with mini chocolate chips or peanut butter chips!
Finish it with some coarse sea salt or a drizzle of caramel sauce.

Separate the wafers. Place the white chocolate and chocolate wafers in 2 separate microwave-safe bowls. Pour half the sweetened condensed milk over the white chocolate and the rest of it over the chocolate.
Add the peanut butter & melt. Only add it to the white chocolate bowl. Then place that bowl in the microwave for 1 minute at 50% power. You don’t want to burn the chocolate! Stir for 15 seconds until smooth. If you see chunks in there, microwave for another 15-30 seconds. Stir once again until smooth.
Spread the bottom layer. Pour the peanut butter mixture into a prepared pan. I use an 8 x 8 square pan which is the perfect size for this recipe. Smooth it out with a spatula and move quickly because it will thicken fast. Place it in the fridge to firm.
Spread the top layer. Microwave the other bowl of chocolate. Pour that fudgy chocolate mixture overtop the bottom layer and once again, smooth with a spatula. Place it in the fridge once more to firm up for a couple of hours.

Slice into 36 squares and dig in!

Expert Tips

Line your baking dish or pan with wax paper, parchment paper, or foil and leave a bit hanging over the sides. This will help lift the fudge if you prefer to take it out to slice on a cutting board first.
Use a sharp knife to slice your squares. Wipe it clean between each cut for clean edges.
For clean layers, make sure the creamy peanut butter fudge has set first before adding chocolate on top. Otherwise, the layers will blend into each other.
If the fudge is super solid, try running your knife under hot water, then wiping it dry before slicing.
Learn how to melt chocolate in a variety of ways. Everything from the microwave to the double boiler, so you can decide what works for you. There are even tips on which chocolate responds best to which method.

Storing

Keep fudge stored in an airtight container at room temperature on the counter for 5 days.

For any longer than that, I recommend storing it in the fridge for up to 3 weeks.

Fudge freezes so well. Transfer any squares to a freezer bag and separate the layers with parchment paper so they don’t stick together. To enjoy again, place the pieces on the counter until soft enough to bite into.