No Cook Fudge

8 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
5.0/5 (1)
No Cook Fudge
Just the perfect fudge for the cook who never seems to be able to reach the perfect soft boil stage. This no-cook chocolate fudge with peanut butter uses pasteurized eggs and comes together in minutes with no candy thermometer needed.

Ingredients

8 servings
  • 2 lbs powdered sugar
  • 1 cup cocoa
  • 2 pasteurized eggs
  • 2 tsp milk
  • 2 tsp vanilla
  • 1/2 cup butter, melted
  • 3 heaping tbsp peanut butter

Step-by-Step Instructions

  1. Mix together the powdered sugar and cocoa in a large bowl. Add the pasteurized eggs, milk, vanilla, melted butter, and peanut butter. Stir until well combined, adding additional milk a teaspoon at a time if needed for desired consistency. The mixture should be thick but spreadable.
  2. Spread the fudge mixture into an 8x8 or 9x9 inch pan that has been well greased with butter or margarine. Refrigerate until set, about 2-3 hours.
  3. Cut into squares. Chopped nuts (1/2 cup) may be added to the mixture before spreading (optional).
  4. Note: The eggs are not cooked in this recipe. Pasteurized eggs are safer and reduce the chances of salmonella. Look for them in the refrigerated egg section of your grocery store.

Common Problems and Solutions

Q: Why is my fudge too soft or won't set?

A: The mixture may have too much liquid. Start with just 2 teaspoons of milk and only add more if absolutely needed. Make sure to refrigerate for at least 2-3 hours before cutting. If it's still soft, pop it in the freezer for 30 minutes.

Q: Can I use regular eggs instead of pasteurized?

A: It's not recommended since the eggs aren't cooked. Pasteurized eggs have been heat-treated to kill bacteria while still raw, making them safer for no-cook recipes. They're available in most grocery stores in the refrigerated egg section.

Q: The mixture is too thick to spread. What do I do?

A: Add milk one teaspoon at a time and mix thoroughly between additions. The melted butter should still be warm when you mix everything, which helps with consistency.

Tips and Techniques

Make sure the butter is freshly melted and still warm when you mix it in for smooth combining. For easier spreading, lightly dampen your hands or use a piece of waxed paper to press the fudge evenly into the pan.

Ingredient Substitutions

  • pasteurized eggs: an additional 1/4 cup of milk
  • peanut butter: almond butter or sunflower seed butter
  • cocoa powder: Dutch-process cocoa

Equipment Needed

  • Large mixing bowl
  • Greased pan (8x8 or 9x9 inch)
  • Mixing spoon or spatula

Historical Context

No-cook fudge recipes became popular in the mid-20th century as a foolproof alternative to traditional candy-making, which requires precise temperature control. This version uses the richness of cocoa and peanut butter for classic flavor without the stress.