Homemade Peanut Butter Fudge

5 from 1 vote

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.

Prep Time10

Cook Time7

Chill Time1

Total Time1 17

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 179kcal

Author: Aimee Mars

Equipment

9x9 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
1½ cups Powdered Sugar

Instructions

Line a 9x9 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.

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