Peanut Butter Chocolate Fudge Recipe – Easy Indian-Style Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Peanut Butter Chocolate Fudge Recipe – Easy Indian-Style Sweet Treat

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And honestly, is there anything better than the classic combo of peanut butter and chocolate? I stumbled upon this fudge recipe a while back, and it’s been a family favourite ever since. It’s unbelievably easy to make, requires minimal ingredients, and is always a crowd-pleaser. Plus, it has a little Indian sweets twist that makes it extra special!

Why You’ll Love This Recipe

This peanut butter chocolate fudge is seriously addictive. It’s rich, creamy, and perfectly balances the salty peanut butter with the sweet chocolate. It’s also incredibly simple – even if you’re not a seasoned baker, you’ll be able to whip this up in no time. It’s the perfect treat for gifting, potlucks, or just a cozy night in. And, let’s be real, it’s way more satisfying than store-bought fudge!

Ingredients

Here’s what you’ll need to make this dreamy fudge:

• 1 tin (approximately 397g) sweetened condensed milk
• 1.5 tablespoons (22.5g) butter
• 1.5 tablespoons (24g) creamy peanut butter
• 2.25 cups (approximately 280g) grated chocolate

Ingredient Notes

Let’s talk ingredients for a sec! Sweetened condensed milk is a total star in Indian sweets – think barfi and gulab jamun. It gives this fudge that lovely, soft texture and rich sweetness. I prefer using a good quality milk chocolate for this recipe, but feel free to experiment! Using a finely grated chocolate helps it melt smoothly and evenly. Don’t skimp on the peanut butter either – a creamy variety works best for that perfect, melt-in-your-mouth texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the peanut butter layer. In a pan, heat the peanut butter and 3 tablespoons of the sweetened condensed milk until it’s smooth and beautifully combined. Once it’s nice and glossy, take it off the heat and let it cool slightly.
2. Now for the chocolate! Melt the grated chocolate using a double boiler method. This is the safest way to prevent burning. Just make sure the bottom of the bowl doesn’t touch the water. Stir continuously until it’s completely melted and smooth.
3. Grab a square pan (around 8×8 inches is perfect) and grease it well. Line it with parchment paper, leaving some overhang on the sides – this will make it super easy to lift the fudge out later. Spread the cooled peanut butter mixture evenly across the bottom of the pan.
4. Next, melt the butter in a separate pan. Add the remaining sweetened condensed milk and the melted chocolate. Stir everything together for 2-3 minutes until you have a glossy, homogenous mixture.
5. Gently pour the chocolate mixture over the peanut butter layer. Use a spatula to smooth it out evenly.
6. To help it cool quickly, place the pan in a cold water bath (a larger pan filled with ice water). This will set the fudge faster.
7. Once it’s cooled to room temperature, cover the pan and refrigerate for 3-4 hours, or even overnight, until it’s completely set.
8. Finally, lift the fudge out of the pan using the parchment paper overhang. Cut it into squares and store it in an airtight container.

Expert Tips

• Don’t overheat the chocolate! Burnt chocolate is no fun. Low and slow is the way to go.
• Make sure the peanut butter mixture is cooled slightly before pouring the chocolate over it. Otherwise, it might melt the chocolate.
• Patience is key! Let the fudge set completely in the fridge for the best texture.

Variations

Want to get creative? Here are a few ideas:

• Spice Level: My friend Priya loves adding a tiny pinch of cardamom or even chili powder to the chocolate layer for a little kick!
• Festival Adaptations: This fudge is amazing for Diwali! It makes a lovely homemade gift, or you can serve it alongside other festive sweets.
• Vegan Adaptation: You can easily make this vegan by substituting the butter and condensed milk with vegan alternatives. There are some great vegan condensed milk options available now.
• Gluten-Free: Good news! This recipe is naturally gluten-free.

Serving Suggestions

This fudge is delicious on its own, but it’s also lovely served with a glass of cold milk or a cup of hot chai. It’s perfect for an afternoon treat or a sweet ending to a meal.

Storage Instructions

Store the fudge in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well – just wrap it tightly in plastic wrap and then in foil.

FAQs

1. Can I use dark chocolate instead of grated chocolate?

Absolutely! Dark chocolate will give the fudge a richer, more intense flavour.

2. How can I prevent the fudge from becoming too sticky?

Make sure you use enough butter and don’t overcook the chocolate mixture. Also, letting it set completely in the fridge is crucial.

3. What is the best way to melt the chocolate without burning it?

The double boiler method is the safest. If you don’t have a double boiler, you can use a heatproof bowl set over a saucepan of simmering water.

4. Can this fudge be made ahead of time? If so, how long will it keep?

Yes! You can make it a day or two in advance. Just store it in an airtight container in the fridge. It will keep for up to a week.

5. Is it possible to add nuts like pistachios or almonds to this fudge?

Definitely! Sprinkle some chopped pistachios or almonds over the chocolate layer before it sets for a delightful crunch.