Ingredients
Equipment
Method
- Line an 8x8 glass baking dish with parchment paper, leaving a little overhang on the sides. Lightly spray with cooking oil.
- Add chocolate chips, sweetened condensed milk, peanut butter, and butter to a medium saucepan.
- Cook over low to medium heat, stirring often until the mixture is smooth and glossy.
- Pour the fudge into the prepared pan and spread evenly with a spatula.
- Cool completely at room temperature, then cover with plastic wrap.
- Refrigerate for 8 hours or overnight until firm.
- Lift the fudge out using the parchment paper and cut into cubes.
Notes
This fudge is very forgiving. You can mix in crushed peanuts or swirl in a little white chocolate for a twist. Just keep the base ratio of condensed milk to chocolate the same.
Storage
- Keep refrigerated in an airtight container for up to a week.
- You can also freeze it for up to two months.
- Thaw overnight in the fridge before serving.
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Nutrition information is automatically calculated, so should only be used as an approximation.