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This super easy salted toffee peanut butter fudge is a real crowd pleaser; perfect for parties!
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Guuuuuyyyyssss…this is the best fudge. I’m not kidding. I made it because I’m not a fan of the super chocolatey fudge. It’s so sugary and rich I have never really liked it. But I LOVE peanut butter.
So I made this fudge. I wasn’t sure what to expect. Honestly, I didn’t really have high hopes.
Boy was I surprised. This salted toffee peanut butter fudge is awesome. Totally awesome. One of the best sweets I’ve ever made.
And easy, so totally easy.
Related Recipe: Salted Pretzel Peanut Butter Bars
I include an option to drizzle or dip this fudge in chocolate.
Personally, I like mine without the chocolate, but if you’re a chocolate lover, dip away! The boyfriend has a mild obsession with chocolate. Ok, it’s not mild. It’s pretty serious. He has told me on more than one occasion that he only likes desserts with chocolate.
So he likes the chocolate dipped salted toffee peanut butter fudge. Many times, when I dip something in chocolate, I like to use this dipping chocolate. It’s a quick and easy way to get a chocolate coating. Of course, you can always make it from scratch if you want to use high grade chocolate. I think this stuff tastes great myself.
Anyways, you should try this fudge. You’ve got nothing to lose really. The effort is minimal – It literally takes 5 minutes to make the fudge. Let it cool for an hour, cut it up and it’s a done deal. It really doesn’t get much easier.
Check out the step-by-step below. See…you literally put the ingredients in a pan, bring them to a “boil”, and stir in the peanut butter and toffee.
I’ve made it what feels like a million times. Everyone always loves it.
And it’s yummy. So yummy.
Did you make this? If you did, take a moment and leave a comment and rate the recipe – I appreciate it! If you’re short on time, just rate the recipe – thanks guys!
Don’t forget to check out these other super awesome easy desserts:
The Best Peanut Butter Fudge
- Line an 8x8 baking dish with parchment or wax paper.
- Add the cream, cream of tartar, corn syrup, sugar and brown sugar to a 2 quart saucepan and heat over medium-low heat until the sugar dissolves.
- Increase heat to medium, bring to a simmer and cook for 1 minute.
- Remove from heat and stir in the vanilla, peanut butter and toffee chips.
- Continue beating your mixture until it is very thick and difficult to mix.
- Pour mixture into the pan and sprinkle with the sea salt.
- Let set for about 1 hour, or until mostly cooled.
- Cut the fudge into 1" pieces with a warmed knife.
- Store the fudge in an airtight container in the refrigerator.
- Be sure the sugar fully dissolves before bringing it to a simmer - if it's not dissolved your fudge could come out grainy;
- After it's removed from the heat, make sure the fudge is beaten long enough to become very thick before pouring it into the pan;
- Let it set fully before trying to slice it. You can cool it more quickly in the fridge. Using a warm knife helps to slice the fudge cleanly.
- To save fudge that hasn't set, pour it back into a saucepan with about 1 cup of water. Heat over low heat, stirring until dissolved. Increase the heat to medium and bring to a simmer - cook for 1-2 minutes. Remove from heat and stir in another 1/4 cup of peanut butter and beat until it has thickened. Pour back into the pan and let it set.
- It will last in an airtight container at room temperature for about 2 weeks or it can be stored in the fridge for up to 4 weeks.
- Individually wrap your pieces of fudge in parchment paper or plastic wrap. Place in layers inside a freezer bag and store for up to 3 months. Thaw at room temperature and enjoy!