Peanut Butter Cocoa Fudge
Indulge in the rich, dreamy decadence of Peanut Butter Cocoa Fudge, a no-fail treat that brings classic flavors together in perfect harmony. This easy homemade fudge recipe combines creamy peanut butter, velvety cocoa, and a touch of vanilla for a melt-in-your-mouth texture that’s irresistibly smooth. With just 20 minutes of prep and cook time, it’s a quick and simple way to satisfy your sweet tooth. The secret lies in sifting the powdered sugar for a silky finish and boiling the cocoa mixture to achieve the ideal consistency. Perfect for holidays, gifting, or an indulgent snack, these chocolatey peanut butter squares are a crowd-pleaser that can be stored for days without losing their magic. Try this small-batch recipe to create 16 luscious pieces of fudge—rich, sweet, and absolutely unforgettable!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 2 cups Granulated sugar
- 0.5 cup Whole milk
- 0.25 cup Cocoa powder
- 0.75 cup Peanut butter (creamy or chunky)
- 2 teaspoons Vanilla extract
- 3 cups Powdered sugar
Instructions
Line an 8x8-inch pan with parchment paper, letting the edges hang over the sides for easy removal. Set aside.
In a medium saucepan, melt the unsalted butter over medium heat.
Once the butter is fully melted, add the granulated sugar, whole milk, and cocoa powder. Stir until well combined.
Bring the mixture to a gentle boil, stirring constantly, and let it boil for 1 minute. Be careful not to overcook it to avoid a gritty texture.
Remove the saucepan from the heat and immediately stir in the peanut butter and vanilla extract. Mix until smooth and fully incorporated.
Sift the powdered sugar into a large mixing bowl to remove any lumps. Gradually pour the hot cocoa-peanut butter mixture into the powdered sugar, stirring with a wooden spoon or spatula until well combined. The mixture will become thick and difficult to stir—this is normal.
Transfer the fudge mixture to the prepared pan. Spread it evenly with a spatula or by pressing it gently with clean hands.
Let the fudge cool at room temperature for about 1 hour, then transfer it to the refrigerator to set completely (about 2 hours).
Once set, lift the fudge out of the pan using the parchment paper, and cut it into 16 squares or pieces of your desired size.
Serve immediately or store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 816.5 g | 297% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 776.0 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 304 mg | 23% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
