Overheating the mixture in the microwave is a fast track to disaster. White chocolate is very delicate and can burn or “seize” (turn into a grainy, clumpy mass) if heated too aggressively. If this happens, there’s no fixing it. Low and slow, with frequent stirring, is the only way. If you see it starting to look oily or grainy, you’ve gone too far.
Not lining the pan is a regret you’ll have with every sticky, difficult-to-remove piece. Even a well-greased pan isn’t enough for this sticky confection. The parchment paper sling isn’t a suggestion—it’s your ticket to perfect, presentable fudge squares. Trust me, do not skip this step.
Rushing the chill time is the ultimate test of willpower. I’ve been tempted after just two hours, but the center will still be too soft to slice cleanly. The full 4-hour, or better yet, overnight chill allows the fats to fully crystallize, giving you that classic, firm-yet-creamy fudge texture. Impatience leads to smeared, soft squares.
Serving Suggestions
I love presenting this fudge on a festive platter, cut into small, bite-sized squares. It’s incredibly rich, so small pieces are perfect. For the holidays, I’ll stack them in a clear cellophane bag tied with a ribbon—it makes a beautiful, heartfelt homemade gift that everyone appreciates.
For a simple dessert, I’ll place a square or two on a plate with a cup of strong black coffee or a glass of cold milk. The bitterness of the coffee or the creaminess of the milk cuts through the sweetness perfectly, making for a wonderfully satisfying treat.
It also makes a fantastic addition to a cookie tray or dessert charcuterie board. Its creamy texture and flavor are a great contrast to crunchy cookies, tart fruits, and salty nuts.
Variations & Customizations
For a “Swirled” version, reserve about 1/3 cup of the melted fudge mixture and stir in 2 tablespoons of cocoa powder. Pour the plain peanut butter fudge into the pan, then dollop the chocolate mixture on top and swirl with a knife for a marbled peanut butter cup effect.
You can easily add mix-ins. After pouring the fudge into the pan, press whole peanuts, chopped Reese’s cups, or even crumbled pretzel pieces onto the surface for added crunch and flavor. Just be sure to press them in gently so they adhere as the fudge sets.
For a different flavor profile, try using semi-sweet or dark chocolate chips instead of white chocolate. It creates a deeper, more intense chocolate peanut butter fudge that’s equally delicious and just as easy to make.
How to Store, Freeze & Reheat
Once set and cut, store the fudge in an airtight container in the refrigerator. It will keep beautifully for up to two weeks. I separate layers with parchment paper to prevent sticking. The cool temperature helps it maintain its perfect, firm-yet-creamy texture.
This fudge freezes exceptionally well. Place the squares in a single layer in a freezer-safe container, separated by parchment paper. It will keep for up to 3 months. This is perfect for making holiday gifts far in advance.
Thaw frozen fudge overnight in the refrigerator. I do not recommend reheating it, as fudge is meant to be enjoyed cool or at room temperature. Let it sit out for 10-15 minutes before serving to take the sharp chill off and allow the flavors to bloom.
Conclusion
This 3-Ingredient Peanut Butter Fudge is a little miracle of simplicity. It’s proof that the most impressive, crowd-pleasing treats don’t have to be complicated. It has saved me countless times and brought so much sweet joy to friends and family. I hope this recipe brings the same easy delight to your kitchen and becomes your go-to for a quick, delicious, and always-appreciated homemade candy. Happy fudge-making!