If you like easy holiday recipes, this fudge comes together in minutes. It's rich and creamy with a wonderful peanut butter flavor. You do need time for it to solidify. It's perfect for gift-giving, birthdays, potlucks, a bake sale and tailgating.
2-ingredients fudge recipe
I'm all for quick-to-assemble holiday recipes, and this easy fudge recipe is one of them. It makes a great gift, dessert, or party finger food.
This simple treat is one of the easiest and most delicious candies, and this blog has a growing list of fudge recipes.
It uses peanut butter from a jar or melted chips and store-bought vanilla frosting.
Mix and match different chips with frostings and find unique fudge flavors.
Ingredient list
- Peanut butter chips or spread: you should be able to melt them like Reese's peanut butter chips. Or use the use thicker commercial type with added sugar, like Skippy creamy peanut butter.
- White frosting: from the store, like Duncan Hines Vanilla frosting or Pillsbury supreme white frosting.
See the recipe card towards the end of this post for quantities.
How to make peanut butter fudge
Melt the peanut butter chips (or the room-temperature peanut butter) and warm the frosting until pourable. Use a rubber spatula to mix both until smooth and even colored.
Place the light amber-colored mixture in a parchment-lined pan. Smack lightly to dissolve large air bubbles. Chill to solidify.
Storage
- Keep the fudge in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.
- When fresh out of the fridge or freezer, let the fudge warm up a bit, or it will be a little hard.
- Avoid dryness: once you cut the fudge, don't leave it out long or it will dry up quickly.
Related recipes you might like:
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Peanut Butter Fudge (2-ingredients)
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Ingredients
- 1 can white frosting, 16 ounces, or peanut butter frosting if you find it
- 10 ounces peanut butter chips, like Reese's chips or 16 ounces of creamy peanut butter (see Notes below)
Instructions
- Line an 8x8 pan with parchment paper or wax paper. The edges will overlap a little. Don't use baking or cooking spray; it doesn't work. Reserve.
- Place the peanut butter chips in a medium, microwave-safe mixing bowl and microwave on high for about 2 minutes, pausing every 15 seconds to stir the chips so they don’t burn. After a minute or a minute and a half, maybe do 10-second spurts to avoid scorching. Stir very well between them; sometimes the chips are melted but don't look like they are.
- You need to warm the white frosting to make it pourable. Remove the lid and every tiny piece of foil from the can. Make sure no metal remains. If unsure, transfer to a microwave-safe bowl. Microwave for 1 minute.
- Pour the melted frosting over the melted peanut butter chips.
- Stir well until both ingredients are well combined and the color is even.
- Pour the fudge mixture into the prepared pan and spread evenly, tapping the pan on the counter to flatten rising bubbles.
- Chill for 4 hours or until set.
- Cut into 1-inch pieces with a kitchen knife and serve.
Laura says
I actually used the skippy zero sugar and vanilla sugar free frosting. My husband loves it.