Mom's Easy Peanut Butter Chocolate Fudge

This is the easy fudge that needs no candy thermometer, no boiling sugar to a soft-ball stage, no anxiety about crystallization. Just two melted layers spread one on top of the other, then chilled until firm. Peanut butter chips and chopped peanuts on the bottom, semi-sweet chocolate on top. Five ingredients total.

The sweetened condensed milk is the trick that replaces traditional boiled-sugar fudge. The milk’s sugars and milk solids give the fudge its dense, smooth, slightly chewy texture without any candy-making technique. This is the reason “easy” fudge recipes from the 1980s on all rely on this approach.

Melt the bottom layer fully but don’t overheat. Keep the saucepan over low heat, stirring frequently; once the peanut butter chips and condensed milk go smooth, pull from heat immediately. Hot, scorched fudge tastes burnt.

Wait for the bottom layer to set slightly (about 5 minutes) before pouring the chocolate on top. Pouring hot chocolate over still-molten peanut butter mixes the two layers; cool-but-not-firm peanut butter holds the chocolate as a distinct top.

Use waxed paper to line the pan as the recipe directs. Easy lift-out without sticking, clean release for cutting. Plastic wrap also works.

Pro Tips

• Cut into squares with a sharp, warm knife. Run a chef’s knife under hot water, dry it, and slice. Wipe between cuts.
• Use real butter, not margarine. The recipe lists “or margarine” but butter gives a richer, less waxy fudge.
• Don’t skip the chill. Two hours minimum; overnight is better. Fudge that hasn’t fully set crumbles when cut.
• Store in an airtight container at room temperature for a week, or freeze up to 3 months wrapped well.

Variations

• Substitute white chocolate chips for the peanut butter chips for a chocolate-on-white version.
• Roll the peanut layer flat, top with mini marshmallows before adding the chocolate, for a rocky-road style.
• Use butterscotch chips instead of peanut butter for a butterscotch-chocolate fudge.