Slice and serve: Once fully set, lift the fudge out of the pan using the parchment overhang and place it on a cutting board. Use a long, sharp knife to cut into 1- to 1 1/2-inch squares, wiping the blade clean between cuts for neat edges. Arrange the pieces on a platter, showcasing the peanut butter ribbons on top. Store any leftovers in an airtight container in the refrigerator for up to 1 week, separating layers with parchment to prevent sticking.
Variations & Tips
You can adapt this simple fudge a few ways without losing the three-ingredient spirit. For a sweet-salty twist, sprinkle a light pinch of flaky sea salt over the top right after you finish swirling the peanut butter; it will cling to the still-soft surface and balance the richness. If you prefer a stronger peanut flavor, increase the base peanut butter to a full 1 cup and skip the swirl, then simply smooth the top for a solid peanut butter-white chocolate fudge.
For a crunchier version, use a natural-style crunchy peanut butter for the 3/4 cup in the base and keep the swirling peanut butter creamy so the top still looks smooth and glossy.
To keep the texture right, avoid adding liquid flavorings like vanilla extract directly to the mixture in large amounts, as extra moisture can cause the fudge to seize or set up grainy. If you want a bit of vanilla, 1 teaspoon stirred in at the very end of melting is usually safe. For food safety, always melt the ingredients on LOW heat; high heat can scorch the chocolate and create hot spots. Use a clean, dry spatula for stirring—any stray water can cause the chocolate to seize.
Cut fudge squares arranged on white platter with berries
Once chilled, store the fudge in the refrigerator rather than at warm room temperature, especially in the summer or at crowded gatherings, to minimize the risk of spoilage and keep the texture firm. When transporting to a cookout or potluck, pack the cut pieces in a single layer (or with parchment between layers) in an insulated bag with a cold pack so they arrive looking as polished as when they left your kitchen.
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