Ingredients
- 1 cup sugar (approx. 200g)
- ⅓ cup water (approx. 2.8 oz)
- 1 stick butter sliced, room temperature (113 grams)
- 1 ½ cups creamy peanut butter (approx. 12.7 ounces)
- 2 cups white chocolate chips (12 ounces)
- 1 teaspoon vanilla extract
Instructions
- Add the sugar and water to the instant pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
- Quick-release pressure.
- Add the room temperature butter, peanut butter, white chocolate chips, and vanilla extract to the pot and quickly stir until well combined.
- Pour the mixture into a parchment-lined 8x8 dish and smooth out the top with a spatula.
- Let the fudge cool down on the countertop for 30 minutes.
- Put it in the fridge for a minimum of 4 hours to set (or leave it overnight).
- Lift from the pan using parchment, then cut into squares.
Video
Notes
- Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
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