Homemade Peanut Butter Fudge

This Homemade Peanut Butter Fudge is silky smooth and creamy as well as highly addicting. Rich peanut butter flavor swirls this thick fudge that’s made with only 5 ingredients. Sweetened condensed milk, creamy peanut butter, butter, powdered sugar, and a splash of vanilla for flavor.

Peanut butter and chocolate are a match made in dessert heaven, which is why I love this Chocolate Peanut Butter Fudge as much as this one. Fudge and fudge-like desserts like this Fudge Pie will also send my sweet tooth into overdrive.

Homemade peanut butter fudge in a stack.

Why This Recipe Works

Silky smooth homemade fudge is one of life’s true indulgences. Whether you’re making it for the holidays or just a delicious treat it’s one you won’t be able to say no to.

Silky smooth because this is a peanut butter fudge with condensed milk mixture into the fudge as it heats. This results in the perfect texture that’s not too thick. It’s also an easy fudge recipe to make with only 5 ingredients needed. You don’t even need a candy thermometer.

This fudge also holds its shape well and is a great treat for a cookie exchange or to add to a Christmas tin. Fudge is perfect for the holidays and peanut butter is a nice addition to any spread. Peanut Butter Fudge is always one of my favorite variations and once I found out how easy it is to prepare I make it every time during the holidays.

Ingredients Needed

Homemade peanut butter fudge ingredients.

Ingredient Notes

  • Peanut Butter: For this recipe, you can use either creamy peanut butter or crunchy, but make sure to get the no-stir kind of peanut butter. Unless perfectly mixed the peanut butter brands with the oil that settles on the top don’t work as well for this recipe.
  • Sweetened Condensed Milk: Mixing the condensed milk into the fudge gives it an extra smooth taste and adds the perfect amount of sweetness.
  • Powdered Sugar: You can use powdered sugar or icing sugar. Both will need to be sifted through to remove any clumps. The easiest way to do this is to sift it directly over the peanut butter mixture.

Recipe Variations

  • Add-ins: you can easily mix in some mini marshmallows, chocolate chips, or even crushed peanuts into the fudge mixture before pouring it into the prepared baking pan.
  • Topping: melt some chocolate and spread it on top for delicious chocolate and peanut butter flavor.
  • Flavor: instead of using vanilla try almond extract or rum extract if it’s the holidays. This brings a unique flavor to the fudge.

Step-by-Step Instructions

Preparing this fudge is a quick process and you won’t be able to leave the stove. It takes less than 20 minutes to prepare so it doesn’t require too much standing time.

Homemade peanut butter fudge process steps 1 and 2.
  1. Heat. Place the sweetened condensed milk, peanut butter, vanilla extract, and butter into a non-stick saucepan over medium-low heat. Slowly melt the ingredients together, stirring occasionally until smooth.
  2. Boil. Increase the heat to high and bring the mixture to a soft boil for 2 minutes, stirring continuously to prevent scorching the mixture on the bottom of the pan. The mixture will start to pull away from the sides of the pan as it thickens.
Homemade peanut butter fudge process steps 3 and 4.
  1. Sift in the powdered sugar. Remove the saucepan from the heat and sift the powdered sugar through a sieve into the peanut butter mixture. Mix it in until fully incorporated. You can use a handheld mixer too.
  2. Chill. Pour the mixture into a parchment-lined 9×9 baking pan and smooth the top. Chill in the fridge for 1 hour until set.

Storage Information

  • Storage: Keep the fudge in an air-tight container in the fridge for up to 2 weeks. The fudge will harden while in the fridge so allow it to come to room temperature before serving.
  • Freezing instructions: Prepare the recipe as follows and once chilled slice the fudge into squares. First, wrap the fudge in foil and then place it into a freezer-safe air-tight container or a zip-top bag and keep it in the freezer for up to 2 months. Let it thaw overnight in the fridge and then bring it to room temperature before serving.
Sliced homemade peanut butter fudge on a wire rack.

Recipe Notes and Tips

  • Only use the standard commercial brand of peanut butter for this recipe such as Jif or Skippy. Organic brands have too much oil in them, which will often cause the fudge not to set properly.
  • When mixing the powdered sugar sift the powdered sugar into the peanut butter mixture to make sure there are no clumps. Then to get a silky smooth fudge use a handheld mixer to gently beat it in.
  • Don’t bring the peanut butter mixture to a boil at full heat. You want it to be medium-high and to gently stir it. Time the mixture as it begins to boil so it’s boiling for 2 minutes. Over-cooking and stirring it too much could result in grainy fudge with sugar crystals in it.
  • What to do if your fudge won’t set? Place the fudge mixture back into a non-stick saucepan and bring it to a boil once again. Then return the mixture to a parchment-lined baking pan and set it in the fridge or freezer to chill and set again.
  • To slice the fudge easily coat your knife in cooking spray, which results in a clean slice. Then before making the next slice carefully clean the knife with a wet paper towel and spray it again with cooking spray. Repeat until all the fudge has been sliced.
  • For a thicker fudge use a smaller pan such as an 8×8 baking pan.

FAQs

Is fudge better with condensed milk or evaporated milk?

If you use evaporated milk or regular milk versus condensed milk you won’t end up with the same creamy and rich taste. It can be done, but it will alter the texture and flavor.

Why is my condensed milk fudge grainy?

The fudge mixture was likely overmixed or it was potentially stirred while it was chilling. This caused seed crystals to form in the fudge.

How long should you boil fudge?

This varies depending on the recipe. For this recipe, you will need to boil it for 2 minutes only.

Homemade peanut butter fudge squares stacked on top of each other.

Homemade Peanut Butter Fudge

This Homemade Peanut Butter Fudge is silky smooth and creamy as well as highly addicting. Rich peanut butter flavor swirls this thick fudge that's made with only 5 ingredients. Sweetened condensed milk, creamy peanut butter, butter, powdered sugar, and a splash of vanilla for flavor.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 minutes
Chill Time: 1 hour
Total Time: 1 hour 17 minutes
Servings: 12 Servings
Calories: 179kcal
Author: Aimee Mars

Equipment

  • 9×9 Baking Pan
  • Parchment Paper
  • Non-Stick Pot

Ingredients

  • 1 14 ounce can Sweetened Condensed Milk
  • 2/3 cup Creamy Peanut Butter or crunchy
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Butter
  • cups Powdered Sugar

Instructions

  • Line a 9×9 baking pan with parchment paper and set aside.
  • Place the sweetened condensed milk, peanut butter, vanilla extract, and butter into a non-stick saucepan over medium-low heat. Slowly melt the ingredients together, stirring occasionally until smooth.
  • Increase the heat to high and bring the mixture to a soft boil for 2 minutes, stirring continuously to prevent scorching the mixture on the bottom of the pan. The mixture will start to pull away from the sides of the pan as it thickens.
  • Remove the saucepan from the heat and sift the powdered sugar through a sieve into the peanut butter mixture. Mix it in until fully incorporated. You can use a handheld mixer too.
  • Pour the mixture into the prepared pan and smooth the top. Chill in the fridge for 1 hour until set.

Notes

  • Only use the standard commercial brand of peanut butter for this recipe such as Jif or Skippy. Organic brands have too much oil in them, which will often cause the fudge not to set properly.
  • When mixing the powdered sugar sift the powdered sugar into the peanut butter mixture to make sure there are no clumps. Then to get a silky smooth fudge use a handheld mixer to gently beat it in.
  • Don’t bring the peanut butter mixture to a boil at full heat. You want it to be medium-high and to gently stir it. Time the mixture as it begins to boil so it’s boiling for 2 minutes. Over-cooking and stirring it too much could result in grainy fudge with sugar crystals in it.
  • What to do if your fudge won’t set? Place the fudge mixture back into a non-stick saucepan and bring it to a boil once again. Then return the mixture to a parchment-lined baking pan and set it in the fridge or freezer to chill and set again.
  • To slice the fudge easily coat your knife in cooking spray, which results in a clean slice. Then before making the next slice carefully clean the knife with a wet paper towel and spray it again with cooking spray. Repeat until all the fudge has been sliced.
 

Storage Information

  • Storage: Keep the fudge in an air-tight container in the fridge for up to 2 weeks. The fudge will harden while in the fridge so allow it to come to room temperature before serving.
  • Freezing instructions: Prepare the recipe as follows and once chilled slice the fudge into squares. First, wrap the fudge in foil and then place it into a freezer-safe air-tight container or a zip-top bag and keep it in the freezer for up to 2 months. Let it thaw overnight in the fridge and then bring it to room temperature before serving.

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 92mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g | Vitamin A: 117IU | Vitamin C: 0.003mg | Calcium: 9mg | Iron: 0.3mg
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About The Author

Aimee

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

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