Easy Peanut Butter Fudge

Easy Peanut Butter Fudge Easy Peanut Butter FudgeI recently shared a super easy peanut butter fudge recipe for RecipeChatter that you’re doing to love!

Fudge is a great summertime recipe because there’s no oven needed, and it’s easy to make in large batches for parties. This one is ready in no time at all and is easy to customize with your favorite add-ins, like extra peanuts, chocolate chips or Reese’s. I actually really liked adding peanuts because of the extra crunch they have, but you can never ever go wrong with Reese’s!

If you like this, you might also like some of my most popular peanut butter recipes:

Enjoy, peanut butter lovers! Head over to RecipeChatter for the complete recipe. 

In-Post-Club-Crafted

Spiked Eggnog Fudge

Spiked Eggnog Fudge | Revamperate Spiked Eggnog Fudge | RevamperateI’ve always enjoyed eggnog, but I didn’t REALLY know how amazing it was until I was old enough to spike it with rum or bourbon. Eggnog with a little bourbon then became my go-to Christmas dessert/nightcap. And I’ve come to love eggnog everything – cookies, cupcakes, Starbucks drinks and now…FUDGE. So I’m sharing how to make spiked eggnog fudge today! It’s a fun treat for holiday parties, and you can choose to forgo the alcohol if you want something more kid friendly. The small amount of won’t make you feel anything, of course, but you can sub imitation rum flavoring if you want to keep some of the flavor without the real thing, or you can leave it out if you prefer. Leaving it out of the recipe won’t change it’s effectiveness, don’t worry. 

This is the first time I’ve made fudge with marshmallow creme, but it lends a great taste to the fudge. At first, I was worried that the amount of white chocolate and marshmallow would overpower the eggnog, but luckily eggnog is a strong enough taste on its own that you can definitely tell it’s eggnog flavored, and the cinnamon/nutmeg topping makes it even better. Oh, and making this stuff on my stovetop made my entire apartment smell like Christmas. I mean, is there anything better smelling than Christmas? Not in my book! 

Spiked Eggnog Fudge | RevamperateIngredients (makes approx. 50 pieces):

  • 1/2 cup butter
  • 1 cup eggnog (can sub non-dairy if needed)
  • 2 cup granulated sugar
  • 12 oz white chocolate chips
  • 7 oz jar marshmallow creme
  • 1/2 tsp nutmeg + more for topping
  • 1/4 tsp cinnamon + more for topping
  • 1 tsp vanilla extract
  • 1 tbsp rum (or 1/2 tsp imitation rum favoring) 

Line a baking pan with parchment and spray with cooking spray (or spread with butter). In a pan on the stove, heat the butter, eggnog and sugar on medium heat and bring to a boil. As soon as it begins to boil, check the temperature with a candy thermometer and remove from heat as soon as it reaches about 230 degrees (softball stage) to prevent scorching. At this point, the sugar should be completely dissolved and the mixture smooth.

Add the white chocolate chips or chopped chocolate and stir with a whisk until the chocolate has melted into the eggnog mixture. Stir in the marshmallow creme, nutmeg, cinnamon, rum and vanilla until the mixture is smooth. Pour into the greased pan and smooth out the top with a spatula. Sprinkle additional cinnamon and/or nutmeg on top of the fudge and leave it on your countertop to harden for several hours (no need to refrigerate, but you can if you prefer). Pull the fudge out by the parchment and cut into squares with a sharp knife.

I like to serve them inside cute mini cupcake wrappers. Lay them out on a platter and they’ll be gone in no time!

Spiked Eggnog Fudge | Revamperate



White Chocolate Pistachio Fudge

White Chocolate Pistachio Fudge | Revamperate White Chocolate Pistachio Fudge | RevamperateAs a kid, pistachios were pretty much the only nut that I liked. Of all the nuts in the world, I liked pistachios and nothing else, which I’m sure had something to do with the fact that we usually had pistachios in the house because my parents liked them. The one downside: pistachios are surprisingly expensive. Actually, all nuts are pretty expensive (in my opinion). 

I decided to splurge on a package of pistachios to make this white chocolate pistachio fudge, and I’m glad I did because it came out AWESOME. I packed the fudge full of pistachios so you get it in every bite, which I think is important with any kind of fudge add-in. Plus, I love anything that can be made with only four ingredients. It makes it so easy, and using the balance of white chocolate and condensed milk keeps it perfectly soft and smooth. For anyone who loves nuts, white chocolate pistachio fudge is a really easy-to-make treat, and it’s perfect for holiday gifting! 

White Chocolate Pistachio Fudge | RevamperateIngredients:

  • 3 cups white chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1/2 cup unshelled pistachios

Line a 9 x 9 in pan with parchment paper or aluminum foil and spray lightly with cooking spray. 

In a large saucepan on low heat, stir together the condensed milk and white chocolate chips. Stir with a whisk until the chocolate has completely melted into the condensed milk and no chunks remain. Remove from heat and stir in the vanilla and pistachios. Pour fudge into the lined container and sprinkle with additional pistachio chunks if desired. 

Let chill in the fridge for 2-3 hours or overnight to harden and then pull the parchment out of the pan and cut into pieces. Once hardened, the fudge will keep at room temperature, but I still recommend storing it in the fridge for best results. Put pieces into a cute little tin and it makes a great gift for Christmas!
White Chocolate Pistachio Fudge | Revamperate

Kahlua Fudge

Kahlua Fudge | Revamperate Kahlua Fudge | Revamperate
Can we all agree Kahlua is the best for baking? My Kahlua frosting is still a favorite, and now I think this Kahlua fudge is a close second. It adds such a distinct flavor to the chocolate, and I added espresso powder to really bring out the coffee flavor. I hope you like your fudge rich because one piece of this fudge will definitely satisfy your chocolate craving! It has espresso, so does that mean it’s OK to eat for breakfast?…

Anyway, it’s also a bonus that fudge is really easy to make, and you don’t have to dirty very many dishes. If that’s not motivation for you to try this, I don’t know what it. It even has sprinkles on top! 

Kahlua Fudge | Revamperate
Ingredients:

  • 1 14 oz. can of condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup Kahlua coffee liqueur 
  • 1 tsp espresso powder 
  • 2 tbs butter
  • Chocolate sprinkles (optional, topping)

Melt the butter in a saucepan on low-medium heat. Add the chocolate chips and stir until completely melted. Add the condensed milk, stir and remove from heat. Dissolve the espresso powder in the Kahlua before stirring into the mixture. 

Line a pan with parchment paper, and pour the coffee and chocolate fudge mixture into the pan, distributing evenly with a spatula. Sprinkle the top with chocolate sprinkles if you desire, and leave the container in the fridge to cool until solid, which may take at least two hours. I even put mine in the freezer to speed up the process. 

Kahlua Fudge | Revamperate
Once hardened, pull the fudge out of the pan with the parchment and cut into squares. If left out, the fudge will melt, so keep it in the fridge when you’re not planning to eat it. Because of the high amount of liquid in it, I found that it melted a bit faster than my usual fudge recipe. I hope you like it! Enjoy! 

Kahlua Fudge
Serves 20
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 14 oz. can of condensed milk
  2. 2 cups semi-sweet chocolate chips
  3. 1/4 cup Kahlua coffee liqueur
  4. 1 tsp espresso powder
  5. 2 tbs butter
  6. Chocolate sprinkles (optional, topping)
Instructions
  1. Melt the butter in a saucepan on low-medium heat
  2. Add chocolate chips and stir until completely melted
  3. Add condensed milk, stir and remove from heat
  4. Dissolve the espresso powder in Kahlua and stir into chocolate
  5. Line small pan with parchment paper and pour fudge into pan, smoothing top with a spatula
  6. Top with sprinkles if desired and refrigerate until solid
  7. When solid, pull the fudge out by the parchment and cut into squares
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Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge | Revamperate Chocolate Chip Cookie Dough Fudge | Revamperate
Did you know fudge is really easy to make? I was shocked actually. You can literally make fudge with only two ingredients if you want to. I know, MIND BLOWN.

Sometimes thinking of things to make gets really difficult, partially because I want to make everything and just can’t decide. Instead of making decisions myself, sometimes I ask Andrew what he thinks I should make, and he starts throwing ideas out at me. That comes back to bite me sometimes when he throws out more difficult ideas, but this time I asked and he quickly responded with cookie dough fudge. He named it, he got it! So today I’m sharing this easy recipe for cookie dough fudge that uses eggless cookie dough so that you don’t have to worry about getting sick. I wish I could say it was “guiltless cookie dough” so I could eat this all day, every day but I haven’t perfectly that recipe yet, so we’ll just have to settle for eggless.

Eggless cookie dough ingredients:

  • 1/2 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour
  • 1 tsp vanilla
  • 1 tbs milk
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

In one bowl, whisk together the flour, nutmeg, and salt until fine. With your mixer, beat together the butter and sugars until well combined. Then mix in the vanilla. Slowly mix in the dry ingredients until it forms a crumbly mixture. Mix in the milk a little bit at a time, and you’ll quickly see the texture change into the cookie dough you’re used to seeing (and eating for that matter). With a spoon or spatula, fold in the mini chocolate chips (I highly recommend mini chocolate chips because of the size of the dough pieces in the fudge).

If you’re anything like me, you can’t resist having a few very large bites of it first, which is totally OK! I can admit I ate about a fourth of the dough before even starting the fudge because it was so good that I couldn’t stop. Oops…no shame!

Chocolate Chip Cookie Dough Fudge | Revamperate Chocolate Chip Cookie Dough Fudge | Revamperate
Then put the cookie dough in the fridge while you make the fudge.

Chocolate fudge ingredients:

  • 1 can of condensed milk
  • 3 cups of milk chocolate chips (can substitute semi-sweet)

In a saucepan on the stove, heat the condensed milk on medium heat. Once it’s heated, stir in the chocolate chips a little at a time until they are completely melted with the condensed milk. It should be very thick. I prefer using milk chocolate, but you can absolutely substitute semi-sweet or even dark or white chocolate if you want.

Pour a 1/2 inch layer of chocolate into a parchment-lined square pan. Spread with your spatula. Then take your cookie dough out of the fridge and crumble pieces of it all over the fudge layer. This will become the middle of the fudge. Once the top if mostly covered with cookie dough, Pour the rest of the chocolate into the pan and spread it out as flat as you can. Then use the other half of the cookie dough to cover the top. Once done and cooled a little, press down slightly on top of the fudge to press the cookie dough into the chocolate a bit.

Chocolate Chip Cookie Dough Fudge | Revamperate
Move the pan to the fridge to cool completely and harden, which will take at least one hour. When it’s hard and you’re ready to eat it (quickly, of course) pull the fudge out of the pan by the parchment and cut into pieces with a sharp knife. Pretty easy right? Because of the cookie dough, you’ll want to store leftovers it in the fridge. No go and enjoy!

Brb, I’m off to make every kind of fudge imaginable!