EASIEST 2 Ingredient Peanut Butter Fudge with Condensed Milk

nut butter with a deliciously rich sweetness from sweetened condensed milk. That smooth texture and peanut butteriness will make you fall so much in love, you won’t be able to keep your hands off this fudge. It’s so easy to make too, only 2 ingredients with less than 5 minutes TO MAKE. ▢1⅓ cups or 360 gms peanut butter (smooth) ▢1 can or 14 oz or 397 gms sweetened condensed milk Take an 8×8 inch baking dish/square pan. Line the baking dish with parchment paper. It’s best to have a long enough parchment paper so it slightly hangs outside your baking dish. This will make things super easy once your fudge is ready! You can just pick the parchment paper up and take it out. And if you don’t have parchment paper, you can use maybe plastic wrap, wax paper, aluminum foil or grease your pan with oil or butter. My first suggestion would always be parchment paper though! MAKE THE PEANUT BUTTER FUDGE MIXTURE Take a saucepan and over low heat, add 1⅓ cups or 360 gms peanut butter (smooth) to it. Let it heat over low heat for about 2 to 4 minutes or until it thins out. You can give your peanut butter a gentle stir using a ladle while it heats and spread it around so it thins out faster. And now, pour in 1 can or 14 oz or 397 gms sweetened condensed milk and give the peanut butter mixture a good stir to mix everything really well. You don’t need to mix vigorously here. We don’t want to over mix our fudge mixture. Stirring every couple of seconds, let this mixture heat for about 30 seconds to a minute until it thickens up just a little and has the consistency of very thick caramel. Please make sure you’re doing all of this over low heat and keeping a really close eye on the fudge mixture because it can burn really fast. We don’t want to overheat our peanut butter mixture. Go ahead and pour the peanut butter and condensed milk fudge mixture into our lined baking dish. The fudge mixture is quite thick and sticky so I find using a ladle and rubber spatula together helps quite a bit here. I use the rubber spatula to scrape the fudge mixture from the pan. I then scrape the fudge filled spatula over the ladle to get it into the lined dish. This method helps with cleaning the cooking pan too (no pieces of sticky fudge to struggle with)! Once you’re done, go ahead and smoothen the top of your fudge mixture with your rubber spatula to make it look nice and smooth. Now wait a little until the fudge mixture reaches room temperature. Then pop it in the fridge for about 2 to 2 and a half hours. 2 hours will make your fudge soft and melt in the mouthy (yummm) while 2 and a half hours will make it just a little firmer (love!). It’ll still melt in the mouth though so don’t worry at all ❤. Once the time is up, get your baking dish out of the refrigerator. Your fudge has probably set by now Gently lift the parchment paper out of the baking dish and place it on a surface you’re comfortable cutting your fudge on. Now cut your homemade peanut butter fudge with a warm sharp knife into squares (a size you prefer). A warm knife is super important so you get a clean easy cut. Just run your knife under some warm water for a few seconds or dip it in a bowl of warm water, wipe it with a paper towel and get to cutting. Make sure you keep warming your knife while cutting the fudge. And now take a bite of that buttery, chewy gooey deliciousness. How good is that? Good luck keeping your hands off all of it!