Sweet and creamy fudge bursting with peanut butter flavor. With only two ingredients, this recipe will get you out of the kitchen and spending time with your family!
I mentioned in a previous post that fudge was a special Christmas time tradition at our house. Growing up, our neighbor would bring us beautiful little Christmas tins filled with two different kinds of fudge – chocolate and peanut butter. Back then, I would have been hard pressed to say which flavor was my favorite, but now I would definitely say peanut butter!
My 2 Ingredient Fudge has been such a popular post, that I knew I needed to have a peanut butter option as well! I giggle a little bit, because really it may be a stretch to even call this a separate recipe! However, several people have been asking for it, so here it is.
All you need is one batch of my 3 Ingredient Sweetened Condensed Milk and 1/2 cup natural peanut butter. Really! How much easier can it get? (Please note that the 3 Ingredient Sweetened Condensed milk is sugar free and low carb.) I understand that this recipe is 2 ingredient ONLY if you already have the condensed milk already made. But really, you should always have a jar of that in your fridge! That sweetened condensed milk recipe has been life changing for me! (Well, . . . that may be a bit of a stretch, but it is REALLY good!)
This fudge is a little more of a soft set than the chocolate variety, but I think it is much more creamy. I would never be ashamed to take this to a party or give it away as a gift! I put the fudge in the freezer (or on my front porch) to harden initially, but I usually store it in the refrigerator. You don’t even want to know how many pieces I ate while I was photographing this post! I even had a piece or two as a dessert to my breakfast this morning! (Is that what you call balance??)
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- 1 Recipe Homemade Low Carb Sugar Free Sweetened Condensed Milk
- 1/2 Cup Natural No Sugar Added Peanut Butter
Combine warm sweetened condensed milk with peanut butter and stir until all is combined.
Refrigerate or freeze until firm.
Cut into pieces (yields 25-36 pieces, depending on how you cut them) then store leftovers in the refrigerator.