Description
A rich, creamy peanut butter fudge loaded with M&Ms — sweet, salty, and totally irresistible.
Ingredients
- ½ cup (113 g) unsalted butter
- 1 cup (250 g) creamy peanut butter
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt (about 1⁄8 teaspoon)
- 1 cup (170 g) mini M&Ms, plus extra for topping
Instructions
- Line an 8‑inch (20 cm) square baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan over low heat, melt the butter until fully liquid.
- Remove from heat and stir in the peanut butter until smooth and fully combined with the melted butter.
- Add the vanilla extract and salt, stirring to combine.
- Gradually whisk in the sifted powdered sugar until the mixture becomes thick and fudge‑like.
- Fold in 1 cup of mini M&Ms, then spread the mixture evenly into the prepared pan, pressing gently with a spatula to smooth the top.
- Sprinkle a few extra mini M&Ms on top for decoration and a fun crunch.
- Refrigerate for at least 2 hours (or until firm) before cutting into small squares.
- Once firm, lift the fudge out using the parchment overhang and cut into about 36 squares. Store in an airtight container in the fridge.
Notes
- For a chocolate‑peanut butter twist, you can swirl in ½ cup of melted semi‑sweet chocolate before refrigerating.
- Let fudge sit at room temperature for 5–10 minutes before eating for a softer, creamier texture.
- Because of the powdered sugar and candy, this fudge is quite sweet — adjust sweetness by reducing sugar by ¼ cup if desired.
- Keep stored in the fridge — fudge may soften too much at room temperature.
Nutrition
- Serving Size: 1 square (≈1 oz / 28 g)
- Calories: 180
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
