Peanut butter fudge is a perfect treat for any occasion and great for gifting during the holidays. This instant pot peanut butter fudge is very easy with just 3 ingredients and that too just in 10 minutes!
You can make it ahead of time and store it in the fridge or freeze it for later use.
Ingredients
This peanut butter fudge needs only 3 ingredients to make it in the instant pot. You will need condensed milk, white chocolate chips, and natural peanut butter.
Just ensure that you are using the sweetened condensed milk. Any brand will work, I have used the Eagle brand condensed milk to make this peanut butter fudge recipe.
If you don't prefer white chocolate, you can use semi-sweet chocolate chips. You can use chunky peanut butter if you like some crunchiness of peanuts in the fudge.
Instructions
Making peanut butter fudge in instant pot is very simple, easy, and quick. All you need is a glass bowl or a stainless steel bowl that can sit well on top of the instant pot liner.
Add all the ingredients - peanut butter, white chocolate chips, and condensed milk in the bowl.
Start the instant pot on the saute mode on the normal setting and pour 2 cups of water in the liner. Place the bowl with all the ingredients on top of the pot.
Place all the ingredients in a bowl.
Place the bowl on the instant pot with water and continue mixing.
As the water will boil and create steam, the chocolate chips in the bowl will start melting. Mix all the ingredients intermittently until the mixture becomes smooth and glossy.
If the steam comes out from the sides of the bowl then press cancel and if needed later turn on the saute mode again after a few minutes.
Transfer it into an 8 by 8 inch tray lined with parchment paper or wax paper. Spread it evenly with the help of a spatula or cake knife and allow it to cool down completely.
Mix until smooth and glossy.
Transfer to a tray and set until cooled.
To speed up the cooling process, you can put the fudge in the refrigerator after 30 minutes. Take it out after about an hour once it is well set and firmed up.
Depending on your liking, cut the peanut butter fudge into squares of desired size with a knife.
Substitutions
This gluten-free peanut butter fudge recipe is easy, quick, and simple to make. You can also substitute a few ingredients to make it as per your liking.
- Crunchy - instead of creamy peanut butter you can use the chunky one which has crushed peanuts. You can also mix some roasted peanuts as well while making the fudge.
- Chocolate - if you don't like white chocolate, you can use semi-sweet chocolate chips instead.
Variations
There are a few ways you can make this gluten-free dessert as per your liking.
- Salty - sprinkle a little bit of sea salt on the top of peanut butter fudge after pouring it into the tray, this will make it extra flavorful.
- Vanilla flavor - if you like some vanilla flavor, add about a teaspoon of vanilla extract to the recipe.
- Double layer - melt some semi-sweet or dark chocolate and pour it over the peanut butter fudge once it cools down a little. Once it cools down completely, cut them into squares to get double layered chocolate peanut butter fudge.
See this instant pot chocolate fudge on my site.
Equipment
This peanut butter fudge is very easy to make in the instant pot using it as a double boiler. I have used a 6 qt. instant pot and a stainless steel bowl or a glass bowl that sits well on the top of the liner.
Just ensure that the stainless steel or glass bowl sits on the instant pot liner and does not go inside it, else it can get stuck and be difficult to remove.
Other ways to make this peanut butter fudge are to melt it in a microwave or use a double boiler on the stovetop.
Storage
Peanut butter fudge can be stored at room temperature in an air-tight container for about a week. There is no need to refrigerate peanut butter fudge.
If you want to store it longer for 2-3 weeks, you can store it in an air-tight container and put it in the fridge.
To store peanut butter fudge for a longer period, you can freeze it for 3 months. It is best to cut it into portions and individually wrap them in parchment paper and then freeze it in ziplock bags or air-tight containers.
When you want to eat some, just take what you need from the freezer and allow it to that it at room temperature.
Top tip
- It is best to allow the peanut butter fudge to cool down and set it at room temperature. However, if you want to speed up the process, allow it to cool at room temperature for about 30 minutes and then put it in the fridge for about an hour to firm up.
- If the water starts bubbling and steam comes out from the sides of the bowl then turn off the instant pot for a few minutes. Continue mixing and if needed, turn the instant pot back on low saute mode.
If you enjoyed this recipe, you may also like
- Chocolate fudge
- Chocolate dipped cookies
- Chocolate-covered orange peels
- Cake pops
- Instant pot Indian desserts
- No egg cookies
📖 Recipe
Instant Pot Peanut Butter Fudge
Equipment
Ingredients
- 11 oz White chocolate chips
- 14 oz Sweetened condensed milk (1 can)
- ½ cup Peanut butter (natural)
- 2 cup Water
Instructions
- Line an 8x8 inch pan with wax paper or parchment paper.
- Pour 2 cups of water in the instant pot liner.
- Turn the saute mode on the normal setting.
- In a large stainless steel or glass bowl, put the white chocolate chips, peanut butter, and condensed milk.
- Place the bowl on the instant pot to make it work as a double boiler.
- Mix with a spatula until all the chocolate chips have melted.
- The mixture should not have any lumps and should be glossy.
- Transfer the fudge mixture onto the pan lined with wax paper or parchment paper.
- Allow the fudge to cool down completely for 2-3 hours before cutting.
Watch Video
Notes
- If the water starts bubbling and steam comes out from the sides of the bowl then turn off the instant pot for a few minutes. Continue mixing and if needed, turn the instant pot back on low saute mode.
- You can also allow it to cool down for 30 minutes and then refrigerate for about 1 hour before cutting.
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