This legendary no-cook fudge is a timeless treat that delivers deep chocolate flavor with a creamy peanut butter undertone. Unlike traditional fudge that requires careful temperature monitoring, this version is mixed by hand, making it perfect for beginners and busy bakers. The combination of cocoa and 10-X sugar creates a texture that is initially firm but softens to a luxurious, melt-in-your-mouth consistency at room temperature. It’s the ultimate crowd-pleaser for holiday cookie exchanges, potlucks, or simply satisfying a sudden sweet tooth. The rich, dense flavor profile holds up beautifully, and the simplicity of the ingredients allows the quality of the chocolate and butter to shine through. Serve these squares at room temperature for the best experience, as the cold chill from the fridge can mask the nuanced flavors.
World’s Greatest Fudge
Description
This legendary no-cook fudge is a timeless treat that delivers deep chocolate flavor with a creamy peanut butter undertone. Unlike traditional fudge that requires careful temperature monitoring, this version is mixed by hand, making it perfect for beginners and busy bakers. The combination of cocoa and 10-X sugar creates a texture that is initially firm but softens to a luxurious, melt-in-your-mouth consistency at room temperature. It’s the ultimate crowd-pleaser for holiday cookie exchanges, potlucks, or simply satisfying a sudden sweet tooth. The rich, dense flavor profile holds up beautifully, and the simplicity of the ingredients allows the quality of the chocolate and butter to shine through. Serve these squares at room temperature for the best experience, as the cold chill from the fridge can mask the nuanced flavors.Ingredients
Directions
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In a large bowl, mix the cocoa and 10-X sugar together thoroughly until the mixture is uniform in color and consistency.
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In a double boiler (or a heatproof bowl set over a saucepan of simmering water), melt the butter and peanut butter together until smooth and fully combined.
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Pour the hot melted butter and peanut butter mixture into the bowl containing the sugar and cocoa mixture.
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Stir vigorously with a wooden spoon or your hands until all ingredients are completely incorporated and the mixture resembles wet sand or coarse paste. Do not use an electric mixer.
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Grease a 9x9 inch pan (or similar size) with butter or cooking spray. Transfer the fudge mixture into the pan.
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Press the mixture down firmly and evenly into the pan to create a flat, compact layer.
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Cut the fudge into squares or desired shapes while it is still soft. This is crucial, as it becomes very hard to cut after chilling.
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Place the pan in the refrigerator until the fudge is firm and set, approximately 2-4 hours.
Note
For the best flavor and texture, allow the fudge to sit at room temperature for 15-30 minutes before eating. Eating it straight from the fridge results in a harder, less flavorful experience.
You can substitute regular butter for margarine for a richer taste.
Store leftovers in an airtight container in the refrigerator for up to two weeks.
