This easy peanut butter fudge can be made in a couple of variations: chocolate, vanilla, or peanut butter. All made super easy with sweetened condensed milk.
How this one basic recipe makes 3 different types of easy gluten free fudge
These 3 recipes are the very definition of “easy fudge.” They're all 3 made with sweetened condensed milk, and I was actually quite pleased to see that the fudge sets up best when you use our homemade recipe for sweetened condensed milk.
I only made the recipes with both store-bought sweetened condensed milk and with the homemade variety made with evaporated milk. I haven't tried any of them with the dairy-free kind, or the whole milk kind, but I have every confidence that they would work that way, too. If you're dairy-free, try it and let us know how it goes!
How to make chocolate gluten free fudge
We begin with chocolate fudge, since, well, it's a classic. It sets up quick and easy, and tastes as good as the chocolate you use. I've made it with more expensive bittersweet chocolate (usually Scharffen-Berger), and it's amazing.
I've also made it with totally cheapo Baker's semi-sweet chocolate, and you know what? Still delicious. It's fudge, for crying out loud. If you'd like to try making gluten free fudge without sweetened condensed milk, you can try our recipe for marshmallow fudge. If you're vegan, there's also a recipe for vegan fudge here on the blog.
The ingredients for classic chocolate fudge are super simple, of course.
How to make peanut butter fudge
The peanut butter fudge has no chocolate in it, and chocolate really helps fudge set up, so we need an alternative. To keep the gf fudge from being too soft, we add some confectioners' sugar at the end.
Like our classic gluten free peanut butter cookies, this one's for the peanut butter lovers out there. I would not make this with Sunbutter or Nutella, as they're much softer and I suspect you'd have a mess on your hands. Just my 2 cents. :)
How to make vanilla fudge
Ah, vanilla fudge. I am working diligently on a non-white-chocolate version of vanilla fudge, but this recipe is all about how to make the simplest fudge, from sweetened condensed milkโand this is how you do it.
Don't forget to add the pinch of salt, though, or the sweetness can be a bit much. And don't try to melt white chocolate chips! They seize. They really just aren't made to melt.
I used white chocolate baking disks, which are made to melt. To be sure even the disks or chopped white chocolate won't seize on you, you'll need to avoid using the microwave, which tends to zap white chocolate too hard and fast.
Want a truly amazing vanilla fudge? Try using homemade white chocolate. Now that would be amazing…
Peanut Butter Fudge and Variations
Ingredients
For the peanut butter fudge
- 1 cup (256 g) smooth no-stir peanut butter (the kind that doesnโt separate in the jar)
- 12 ounces sweetened condensed milk
- โ teaspoon kosher salt
- ยฝ teaspoon pure vanilla extract
- 1 ยฝ cups (173 g) confectionersโ sugar
For the chocolate fudge
- 11 ounces dark chocolate (or semi-sweet chocolate) chopped
- 12 ounces sweetened condensed milk
- โ teaspoon kosher salt
- ยฝ teaspoon pure vanilla extract
For the vanilla fudge
- 15 ounces white chocolate chopped (or white chocolate disks, but not chips)
- 12 ounces sweetened condensed milk
- โ teaspoon kosher salt
- 1 ยฝ teaspoons pure vanilla extract
Instructions
For all 3 types, how to begin.
- Line an 8-inch square baking pan with two sheets of crisscrossed unbleached parchment paper, each overhanging opposite ends of the pan.
- These will be the handles that you use to remove the fudge from the pan once it is set.
- Set the pan aside.
For the peanut butter fudge.
- Place the peanut butter and sweetened condensed milkย in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesnโt touch the mixing bowl, and cook, stirring occasionally, until the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the mixture is smooth. There is no chocolate that might burn, but the peanut butter will dry out if it is heated too much.)
- Remove the pan from the heat and stir in the salt and vanilla. Add the confectionersโ sugar and mix to combine. The mixture will be thick.
- Scrape into the prepared pan and press into even layer.
- Allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
- This fudge is the softest of the 3 kinds. For a stiffer, more stable fudge, add more confectionersโ sugar by the quarter-cup until you are satisfied with the consistency.
For the chocolate fudge.
- Place the chopped chocolate and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesnโt touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the chocolate is melted and the mixture is smooth.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve. This fudge is the most stable at room temperature.
For the vanilla fudge.
- Place the chopped white chocolate (or chocolate disks) and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesnโt touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (There is no alternative way to melt white chocolate without a very high risk that it will seize.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
Peanut Butter Fudge and Variations
Ingredients
For the peanut butter fudge
- 1 cup (256 g) smooth no-stir peanut butter (the kind that doesnโt separate in the jar)
- 12 ounces sweetened condensed milk
- โ teaspoon kosher salt
- ยฝ teaspoon pure vanilla extract
- 1 ยฝ cups (173 g) confectionersโ sugar
For the chocolate fudge
- 11 ounces dark chocolate (or semi-sweet chocolate) chopped
- 12 ounces sweetened condensed milk
- โ teaspoon kosher salt
- ยฝ teaspoon pure vanilla extract
For the vanilla fudge
- 15 ounces white chocolate chopped (or white chocolate disks, but not chips)
- 12 ounces sweetened condensed milk
- โ teaspoon kosher salt
- 1 ยฝ teaspoons pure vanilla extract
Instructions
For all 3 types, how to begin.
- Line an 8-inch square baking pan with two sheets of crisscrossed unbleached parchment paper, each overhanging opposite ends of the pan.
- These will be the handles that you use to remove the fudge from the pan once it is set.
- Set the pan aside.
For the peanut butter fudge.
- Place the peanut butter and sweetened condensed milkย in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesnโt touch the mixing bowl, and cook, stirring occasionally, until the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the mixture is smooth. There is no chocolate that might burn, but the peanut butter will dry out if it is heated too much.)
- Remove the pan from the heat and stir in the salt and vanilla. Add the confectionersโ sugar and mix to combine. The mixture will be thick.
- Scrape into the prepared pan and press into even layer.
- Allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
- This fudge is the softest of the 3 kinds. For a stiffer, more stable fudge, add more confectionersโ sugar by the quarter-cup until you are satisfied with the consistency.
For the chocolate fudge.
- Place the chopped chocolate and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesnโt touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (Alternatively, place the bowl in the microwave and heat in short, 45-second bursts at 70% power, stirring in between, until the chocolate is melted and the mixture is smooth.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve. This fudge is the most stable at room temperature.
For the vanilla fudge.
- Place the chopped white chocolate (or chocolate disks) and sweetened condensed milk in a medium-size heat-safe bowl.
- Place the bowl over a simmering pot of water, making sure the water doesnโt touch the mixing bowl, and cook, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- (There is no alternative way to melt white chocolate without a very high risk that it will seize.)
- Remove the pan from the heat, stir in the salt and vanilla, and pour into the prepared pan.
- Spread into an even layer and allow to cool for 10 minutes before placing in the refrigerator to chill until set (about 4 hours).
- Remove from the pan, slice into 12 squares and serve.
Thanks for stopping by!
Hi, Iโm Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that arenโt good enough to justify the price. At Gluten Free on a Shoestring, โgood, for gluten freeโ just isnโt good enough! Come visit my bio!