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Peanut butter and white chocolate fudge

Peanut butter and white chocolate fudge from eatgood4life.com

I know I know, this peanut butter and white chocolate fudge is not your typical healthier dessert, but you know what? What the heck, is not like a bake or cook like this every day right? A little goes a long way. Just don’t eat 3 or more pieces all at once :-)

Some things to remember that make this peanut butter fudge a little bit better:

1. A little goes a long way
2. This fudge does not have marshmallow cream, which I think it is gross.
3. You don’t need a candy thermometer to make it. Well you actually don’t need one for any of my fudge recipes :-). Makes the job a hell of a lot easier!!

I got the recipe from my famous and fabulous Irish cream and pistachio fudge but of course I did scale it down because that one used 3 bags of chocolate chips.

I think you can add more peanuts if you like or even more peanut butter. Maybe the fudge will become a bit soft though, so just experiment at your own risk :-)

I found this to be super sweet, but which fudge isn’t? I really don’t know any way to healhified fudge, do you?

Like I said before, a little bit goes a long way, just don’t eat more than 1 piece at a time, if you can!!

I hope you find this appealing. Until my next recipe

Enjoy!!

Here you can see the steps of making the fudge. On the first step just place all of the ingredients, except chopped peanuts, in the pot. When the chocolate is melted add the chopped peanuts and stir.

Here you can see the peanuts already incorporated :-) Then, place the mixture in the pan and sprinkle a few extra peanuts over the top.

Organic peanut butter and white chocolate fudge from eatgood4life.com

This is the container I always use to store the fudge. These fudge is good. Sweet though but good :-)

Peanut butter and chocolate fudge from eatgood4life.com

These fudge makes a perfect gift for anyone. Easy peasy :-)

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Peanut butter and white chocolate fudge

Miryam's original recipe

Yield: 30 pieces

Total Time: 20 minutes

Ingredients:

11 oz white chocolate chips, 1 bag, I always use the Ghirardelli brand.
1 14 oz can condense milk
1 cup creamy or crunchy peanut butter, oil drained, I used organic peanut butter.
1/2 cup chopped peanuts, I used raw and unsalted

 

Directions:

Lined a square pan, I used an 8x8 square pan, with foil paper and lightly grease it.

In a sauce pan, at low heat, pour all of the ingredients except chopped peanuts. Stir constantly until chocolate has almost melted.

Turn off heat and continue stirring until chocolate is completely melted. Add peanuts (reserve a couple of tablespoons of chopped peanuts to sprinkle over the top) and pour mixture evenly onto prepared pan.

Sprinkle the reserved peanuts and pad a little bit with your hand. Let fudge cool until set. I actually place the fudge in the refrigerator for about 1 hour to speed up the process.

Remove fudge from pan and peal off the foil paper. Cut fudge into small squares and store in a sealed container at room temperature.

Nutrition facts calculated based on the recipe giving 30 servings.

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26 Responses to “Peanut butter and white chocolate fudge”

  1. #
    1
    Texanerin — May 24, 2012 @ 8:20 am

    YAY! It’s here! I think marshmallow creme is gross too and I hate how it’s spelled. It should be: marshmellow cream. This is much more logical.

    And I know how to healthify fudge! I have two recipes up for healthy fudge and I think they’re just as satisfying as the real stuff, although I think healthifying white chocolate fudge is impossible because there’s no such thing as “white chocolate cocoa powder” that you can add honey and coconut oil to.

    It looks super yummy! Did you use commercial or natural peanut butter?

  2. #
    2
    newestedwards — May 24, 2012 @ 9:05 am

    I bet this just melts in your mouth. Yum! :D

    caroline
    chocolate & carrots
    chocolateandcarrots.com

  3. #
    3
    eatgood4life.blogspot.com — May 24, 2012 @ 12:01 pm

    Texanerin,

    I always use organic peanut butter. Much better :-) Can’t wait for your recipe!! although I remember you did something similar with coconut oil fudge like. I have to check it out!!

  4. #
    4
    Texanerin — May 24, 2012 @ 2:54 pm

    But there’s organic commercial peanut butter (the kind with sugar and oil and junk) and organic natural peanut butter (the kind that’s just peanuts). I’m guessing you used the kind that’s just peanuts, right? That’s the kind I’ve been using for the last few months but the other one is so much tastier. :(

    I only have two “healthy” fudge recipes and they’re already up. :) They’re hazelnut chocolate and peanut butter chocolate fudges.

  5. #
    5
    eatgood4life.blogspot.com — May 24, 2012 @ 4:23 pm

    Texanerin,

    the one that I use has only peanuts, not even salt or anything else :-)

    I will check your fudge recipes now!!

  6. #
    6
    Texanerin — May 24, 2012 @ 4:25 pm

    Good! The fudge looks so creamy so it’s good to know that it’s possible with the peanuts only kind. :) Thanks for the answer!

  7. #
    7
    Jillian — May 24, 2012 @ 6:05 pm

    Hi,

    I have a quick question about your blog, do you think you could email me?

    Jillian

  8. #
    8
    Heidi — May 24, 2012 @ 10:26 pm

    Ooooh, yummy! I can actually see myself making this, especially since it doesn’t have marshmallows or creme(is it just me or do fudges made with those have a weird texture?). I don’t make fudge often, but this looks so worth it :D

  9. #
    9
    MyFudo™ — May 25, 2012 @ 3:36 am

    I love white chocolate and peanut butter is a staple in my grocery list. This combination is really worth a try…I’ll let you know how my family will enjoy this, I am sure it will be a blast. =)

  10. #
    10
    Beth Simpson-Cullor — May 25, 2012 @ 6:25 pm

    Did you use 12 oz. of chocolate or three bags of chocolate? One of my Ghirardelli bags is equal to 11 oz. I tried to refer to your other recipe (because you mentioned you used that and scaled it down), but I am confused because you used the same sized baking pan and the same amount of condensed milk. Can you help? Thanks.

  11. #
    11
    eatgood4life.blogspot.com — May 25, 2012 @ 7:26 pm

    Beth,
    Yeah I used the same size baking pan with the same amount of condensed milk and just 1 bag of the white chocolate Ghirardelli chips. Sorry for the confusion. I will make a note of it!! :-)

  12. #
    12
    Bake-A-Holic — May 26, 2012 @ 10:26 pm

    What an interesting combo! Sounds delicious! Maybe a pinch of salt in the filling would help balance out the sweet flavor.

  13. #
    13
    Honey — May 28, 2012 @ 11:16 pm

    This looks SO delicious… I love vanilla fudge that I eat at the beach, this looks so amazing. PB and white chocolate fudge. I made something with white chocolate this weekend, will post soon. Great RECIPE!

  14. #
    14
    city — July 20, 2012 @ 2:13 am

    nice posting. thanks for sharing

  15. #
    15
    Melissa Goodrum — September 12, 2012 @ 5:41 pm

    Looks yummy, I’ll have to try this one. My daughter is allergic to all brown chocolates but can eat white chocolate. She will be so happy to eat fudge again. Thanks for the recipe.

  16. #
    16
    stef — October 16, 2012 @ 5:15 pm

    what kind of crazy person thinks marshmallow creme is gross??

  17. #
    17
    eatgood4life.blogspot.com — October 16, 2012 @ 8:16 pm

    Stef,

    me and many other people :-) Fake stuff is always gross…

  18. #
    18
    KayT W — December 6, 2012 @ 4:35 am

    I tried making this tonight. It was my first time making fudge and turned out poorly. It was lumpy and the oil separated out. It wasn’t smooth at all. Could you help me troubleshoot?

  19. #
    19
    eatgood4life.blogspot.com — December 6, 2012 @ 1:17 pm

    Kay T,

    wow I really don’t know what to say. The only think I can think of is that maybe you used some type of peanut butter that had added oil or something? I use an organic brand from TJoes but any should be fine. Maybe the chocolate chips where another brand which may have more sugar content and other cheap ingredients?

    If that was not the case and you used exactly what the recipe suggested I wouldn’t be able to tell. Make sure you when you mix the ingredients you do it over low to medium heat.

    I am a bit puzzled about his because this recipe is really full proof, that again unless the peanut butter brand had some added oil :-(

    If you do it again, how about you scale down the recipe to make sure in case in turns out bad again that you don’t have to waste so much of the ingredients? So sorry about this… :-(

  20. #
    20
    www.you-made-that.com — December 15, 2012 @ 6:01 am

    I was thinking of making this but have a couple of questions. Was the milk sweetened condensed? And just to make sure natural peanut is okay because the oil separates from the natural type.

  21. #
    21
    eatgood4life.blogspot.com — December 15, 2012 @ 7:40 pm

    Youmadethat.com,

    I used sweetened but if you find the unsweetened kind use that instead. As far as the peanut butter is concern, I used organic peanut butter from trader joes. If you think your peanut butter will separated use one that doesn’t. I have had another person try this and it separated so I am thinking the peanut butter was the culprit.

    Let me know how it turns out. Thanks for visiting my blog!!

  22. #
    22
    Emily Krajec — December 23, 2012 @ 3:02 am

    I tried this tonight and I don’t think it will turn out.. :( The oil separated.. I used organic PB too.. It was weird because I was cooking it on low and it looked right and the chocolate was starting to melt so I took it off the heat and as I did it started looking all oily.. I went ahead and put it in a pan, used a few paper towels on top to soak up the oil and put some powered sugar on the top too.. But I do not have high hopes for this..

  23. #
    23
    eatgood4life.blogspot.com — December 23, 2012 @ 4:03 am

    Emily,

    oh noooo…some one else had exactly the same problem. I really don’t know why this is happening. Maybe the oil from the peanut butter has to be drained? I remember not draining mine when making the fudge and it was fine.

    I think I am going to put a note on the recipe that the oil must be drained off the peanut butter but I did too used the organic type and I was fine. Shoot, sorry this happened.

  24. #
    24
    Ola mała — February 19, 2013 @ 11:01 pm

    Made this today. I used toasted almonds and it’s super delicious!
    Thanks for the recipe!
    Greetings from Poland
    Ola

  25. #
    25
    Felicia — February 25, 2014 @ 2:05 am

    Unfortunately although I was looking forward to this [look at those pictures!] & feeling it would be simple, it didn’t pan out for me either :( Everything was smooth & steady until the peanut butter suddenly ‘roughened up’ the texture of everything until it was oily & grainy. I used an organic peanut butter as well. I’m going to give another recipe another try & not give up on either of us yet!

    • Miryam@eatgood4life — February 25th, 2014 @ 9:36 am

      Oh no, I am so sorry this didn’t turn out. I really don’t know what the problem could have been :-( Mine has turned out OK. I hope you try some of the other recipes though.

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