2 Ingredient Fudge (No Milk or Butter)
This fudge recipe is easier to make than traditional fudge and tastes just as good. It also doesn’t require milk or dairy butter. It is only 2 ingredients and takes just a few minutes to prepare. The fudge stores well and can be made ahead of time so it is perfect for gifting or bringing to an event.
This fudge is so creamy and rich and easy to make. I love making it this time of year as an easy treat to gift to friends and family.
Ingredients
- Chocolate Chips
- Peanut Butter
Chocolate Chips: You can use semisweet, milk or white chocolate chips. I used milk chocolate chips for the fudge shown in the pictures. If you need your fudge to be dairy free, make sure to use chocolate chips that don’t contain any dairy. I have also successfully made this fudge with sugar-free chocolate (Lily’s brand).
Peanut Butter: Peanut butter is mixed with melted chocolate and keeps the chocolate creamy and smooth. This recipe will also work with natural almond butter. I have only tested this with natural unsweetened peanut butter and almond butter. I think it may work with regular peanut butter, but your fudge may not be as smooth and creamy.
How to Make 2 Ingredient Fudge
The chocolate chips are first melted down until smooth. Then the peanut butter is mixed in. The mixture is poured into a baking pan and placed into the fridge until set. Once set, slice the fudge with a sharp knife.
Chocolate Variations
The type of chocolate you choose will change the sweetness and flavor of the fudge. If you make the fudge with semisweet chocolate, the fudge will taste like dark chocolate and have a strong cocoa flavor. If I am making fudge for myself, I like to use semisweet because I prefer bittersweet chocolate flavored desserts.
If you make the fudge with white chocolate, it won’t have any cocoa flavor. This allows the other flavor to shine through. So if you want your fudge to taste like peanut butter fudge (or almond fudge), white chocolate is a great choice.
I use milk chocolate when I am going to gift the fudge. If you use milk chocolate, the fudge will be sweet (instead of bittersweet) and will have some cocoa flavor but you will also taste the nut butter flavor.
Toppings
I kept my fudge plain, but it’s also easy to decorate. You can add sprinkles, chopped chocolate or chopped nuts to the surface of the batter before it sets. Or you can drizzle melted chocolate or icing on top after it sets.
More Fudgy Dessert Recipes
- 2 Ingredient Chocolate Fudge Cookies
- 2 Ingredient Chocolate Fudge
- 2 Ingredient Fudgy Brownies
- 3 Ingredient Healthy Chocolate Fudge
2 Ingredient Fudge
Ingredients
- 1 1/2 cups (238 g) chocolate chips, I used milk chocolate chips but you can also use semisweet or white chocolate chips
- 3/4 cup (191 g) unsweetened natural peanut butter
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper.
- Add chocolate chips to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Whisk in the peanut butter until it is fully incorporated and the batter is uniform and smooth. You should not see any streaks of peanut butter. Pour batter into prepared pan.
- Place fudge into fridge or freezer until set. The fudge is ready when it feels firm to the touch. It will take less time in the freezer (30-60 min) but it will also set in the fridge (1-3 hours). If freezing, let the fudge soften to room temperature before cutting.
Notes
- If you have questions regarding ingredient substitutions, please see post for potential substitutions.
- The fudge can be stored at room temperature or in the fridge. If storing in the fridge, let it soften for a few minutes at room temperature before eating.
- Recipe can be doubled and poured into an 8 x 8 inch square pan.
- If you need the fudge to be dairy milk free, use chocolate chips that don't contain dairy. There are several brands of semisweet chocolate chips made without milkfat and there are milk chocolate chips and white chocolate chips made with milk alternatives.
- Nutrition estimate is calculated using milk chocolate chips.
- I used Good Cook 8 x 4 inch loaf pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
I use kefir for cakes. I’ll give your recipes a try with kefir
Thks so much for your incredible posts
Mila
You’re welcome!
I love this recipe so much that I have made this twice ? The first time I made it I used the amount of peanut butter that the recipe calls for; it was good but it had too much of peanut butter taste for me. So the second time I used only half a cup, and it was amazing ? It had just the right ratio of peanut butter to chocolate for me. The pan was gone in a day ? Both times I used milk chocolate chips, a brownie pan, and parchment paper. The parchment paper makes it easier to take out and cut. I’m going to try the other fudge recipe soon. Thank you so much for this recipe ?
We’re so glad you love the recipe!
This fudge is excellent. I used semi sweet chocolate chips. Great way to ease off the sweets from the holidays, gently!
We’re glad you enjoyed it!
How do you measure the peanutbutter?
You can use a measuring cup or a scale – the amount details are in the recipe card at the end of the post.
Would this simply not work with dark chocolate?
We haven’t tried it, but it should work fine.
Would love to make this but we have a nut allergies in the family….what can be substituted for the peanut butter???
try this version that uses condensed milk: https://kirbiecravings.com/2-ingredient-chocolate-fudge/
Just prepared the chocolate fudge. My god it was simply superb. I cut the whole fudge into small pieces after removing from fridge. The whole family just loved it. The piece simply melted in th mouth. A heavenly taste. Thank you
I’m so glad your family enjoyed!
Can l put walnut in the mix other then just on top
yes that’s fine
Y’all are great
Thank you!
I use almond bark chocolate. I also sift in a little powdered sugar while it’s hot. It makes it set better, but you have to mix it really well. This recipe tastes like the no bake cookies served at school in the 80s. I got the recipe from the school lunch ladies, but they used a gallon can of chocolate. Great recipe.
Thanks for sharing your adjustments!
Very nice ?
Thanks!
This looks delicious! I can’t wait to try it!
We hope you love it!
This was so easy to make. I used Crunchy Peanut Butter and it was a hit at a party last night. So delicious.
Love that you used crunchy peanut butter – thanks for sharing that!
I LIKE YOUR RECIPES VERY MUCH , I USUALLY FORWARD THEM TO MY FAMILY AND FRIENDS
Oh, thanks so much for sharing them!
Thanks for the recipe are we just supposed to guess how much of each one to put and do you melt it in a pan or do you beat it???
You don’t have to guess – all of the recipe ingredient amounts and instructions are in the recipe card at the end of the post before the comment section.
about the fudge, can you use regular peanutbutter?
I have not tested it with regular peanut butter so I don’t know if it will work
I am going to have to make the fudge it looks so good thanks for sharing this
You’re welcome! We hope you love it.
Wow, this recipe is awesome. Very nice. A repeat for sure.
We’re glad you enjoyed it!
These cookies are amazingly great!!!