PB&J in a little chewy square—that’s the inspiration for this peanut butter fudge with sweetened condensed milk. There’s no standing patiently at the stove for this recipe. Instead, it that relies on a few ingredients for a decadent treat. Skip ahead to the recipe for peanut butter fudge with condensed milk or read on to get into the nitty not-so gritty.
Get Your Fruit on with Figs
For the peanut butter condensed milk fudge we definitely went with our Orchard Choice and Sun-Maid California Dried Mission Figs as our fruit in the PB&J taste. One thing our premium dried figs add is no extra moisture—something that benefits fudge, so rather than fresh fruit or jam, dried figs are a superb addition to fudge… and we’re thinking they’d be such a great addition to chocolate fudge too!
We wanted that familiar fig flavor that adds depth to the fudge. Plus, we liked the sparkle and pop of purple color and speckle of seeds as a contrast to the tan shade of the peanut butter. Our Orchard Choice or Sun-Maid Golden Figs would work marvelously too—they would add a slight nuttiness and a bit more of an amber hue that would be pretty too.
Use good white chocolate chips in this fig peanut butter condensed milk fudge recipe and you will be rewarded. We opted for Guittard choc-au-lait because it’s easily available, good quality, and something we would want to eat on its own. Using chocolate chips is important here. They have an emulsifier added to them to help them keep their shape in chip form, so once melted, they are more likely to hold their shape. The other thing we thought about here is how chocolate is a bit particular when it comes to temperature, so the liquids are heated and then the chocolate is stirred in.
You Can Do It
Keep a can of sweetened condensed milk handy and fudge is within easy reach. The milk and sugar in condensed milk are cooked down and concentrated, cooking out some of the water, so while it’s a liquid, it will thicken in the refrigerator—an aspect we capitalize on to make peanut butter fudge with sweetened condensed milk.
Pack in the Peanuts
If you’re a peanut butter fan and then some, check out our note below the recipe to add extra peanut buttery punch. Also, we are all in on salted nuts and think a sprinkling of flaky sea salt makes a nice finish that’s optional.
Fig Peanut Butter Fudge with Sweetened Condensed Milk
- 9-inch square pan
- Parchment paper
- Wooden spoon
- Microwave-safe bowl
- Knife + cutting board
- 5 ounces Orchard Choice or Sun-Maid Mission Dried Figs , stems removed + finely diced
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup unsalted butter
- 1/3 cup no-stir creamy peanut butter
- 1/4 teaspoon fine sea salt
- 12 ounces Guittard white Choc-au-Lait chips
- Flaky sea salt , optional
- Line a 9-inch square pan with parchment paper. Coat with cooking spray. Scatter half of the diced figs onto the parchment, evenly distributing them. Set the pan aside.
- Place butter and sweetened condensed milk into a microwave-safe bowl.
- In three bursts: microwave the mixture for 30 seconds, stirring afterwards for a total time of 1 minute 30 seconds. Microwaving in bursts and stirring helps ensure the right heat level. By the final stirring, the butter should be completely melted.
- Stir in the peanut butter and fine sea salt until almost smooth. Microwave for 30 seconds more and stir until the mixture is smooth.
- At this point, stir the chocolate chips into the bowl until smooth. It will begin to thicken and look glossy, taking on a consistency of taffy.
- Pour the peanut butter fudge over the scattered figs, using an offset spatula to smooth out the top. Scatter on the remaining figs and flaky sea salt if using it.
- Chill the pan in the refrigerator until set, about 2 hours. Slice and serve. Store in a sealed container in the refrigerator.