Peanut Butter Fudge
intro
Rich, velvety no-fail peanut butter fudge with a melt-in-your-mouth texture, made with simple pantry staples for a nostalgic, crowd-pleasing sweet treat.
Ingredients
Steps
Prep baking pan
Line an 8x8 inch (20x20cm) square baking pan with parchment paper, leaving 2-inch (5cm) overhang on two opposite sides to use as handles for lifting fudge later. Lightly coat the exposed parchment with non-stick cooking spray to prevent sticking. Set the pan aside at room temperature.
Melt fudge base
Add 113g unsalted butter, 250g creamy peanut butter, and 397g sweetened condensed milk to a medium heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly with a silicone spatula, for 4-5 minutes until all ingredients are fully melted, smooth, and just starting to bubble gently around the edges of the pan. Do not bring to a rolling boil to avoid burning the dairy.
Stir in flavorings
Remove the saucepan from the heat immediately once the base is smooth and lightly bubbling. Add 5ml (1 tsp) pure vanilla extract and 1g (1/4 tsp) fine sea salt to the melted mixture, stirring vigorously for 30 seconds until the seasonings are fully incorporated and the mixture is uniform in color and texture.
Mix in powdered sugar
Add 360g (3 cups) of pre-sifted powdered sugar to the warm fudge base in 3 equal 120g (1 cup) additions, stirring thoroughly for 1 minute after each addition to eliminate lumps. After the final addition, stir for an extra 60 seconds until the mixture is thick, glossy, and completely smooth with no visible white streaks of sugar.
Press into pan
Pour the thick, warm fudge mixture directly into the prepared parchment-lined 8x8 inch pan. Use an offset spatula or the flat bottom of a lightly greased measuring cup to press the fudge firmly into an even, flat layer across the entire pan, smoothing out the top surface to remove any bumps or trapped air pockets.
Chill to set
Place the uncovered pan of fudge on a level middle shelf in the refrigerator for a minimum of 2 hours, or until the fudge is completely firm to the touch and does not indent when pressed lightly with a fingertip. Do not freeze the fudge during this initial set, as this will cause a grainy, crumbly texture.
Cut and serve
Once fully set, use the parchment paper overhang to lift the entire block of fudge out of the pan and transfer it to a wooden cutting board. Peel the parchment away from the sides, then use a sharp chef’s knife heated under hot water and dried to cut the fudge into 16 equal 2-inch (5cm) squares, wiping the knife blade between cuts for clean, sharp edges.
Tips
2.Sift your powdered sugar before adding it to the warm fudge base; unsifted sugar will create dry, lumpy bits in the finished fudge that cannot be stirred out once the mixture cools and thickens.
3.Store leftover fudge in an airtight container layered between parchment paper sheets in the fridge for up to 2 weeks, or frozen for up to 3 months; let chilled fudge rest 5 minutes at room temperature before serving for ideal texture.
OMG this fudge is SO good! I made it for my kid’s soccer team potluck last weekend and every single piece was gone before the halftime show even started. I used crunchy peanut butter instead of creamy just because that’s what I had in the pantry and it still turned out perfectly chewy and rich. 10/10 will be making this for every holiday from now on!
Game changer! I’ve messed up so many fudge recipes before because they require a candy thermometer and I always overcook the sugar. This no-fuss version came together in like 20 minutes flat, no fancy tools needed. Brought it into the office and my coworkers begged for the recipe.
Wait, has anyone tried adding sea salt on top? I love sweet and salty combos but I don’t want to mess up the texture if I add it too early. Also, can I use natural peanut butter that separates, or do I need the no-stir kind?
So easy even I couldn’t mess this up as a broke college student with only a microwave and a mini fridge! I lined my dorm baking pan with parchment paper and it popped right out no problem. Way cheaper than buying fudge at the campus candy shop.
I’ve been making peanut butter fudge for 40 years and this recipe is easily the most consistent one I’ve ever tried. No grainy texture, no weird separated butter, just smooth, creamy, perfect peanut butter flavor every single time. My grandkids fight over the corner pieces.
Made this for my neighborhood block party and I had three people ask me if I bought it from the fancy candy store downtown! The only thing I changed was adding a handful of mini Reese’s pieces folded in right before pouring, would recommend. Wait — how long does this stay good in the fridge for? I want to make a batch for my meal prep snack stash for the week.
Tried making this with my 7 year old for our weekly father-kid cooking night and it was such a hit! He loved helping stir and sprinkle the little peanut butter chips we added on top. Only tiny issue is mine was a little softer than I expected? Did I not chill it long enough?
Wait, can I make this vegan? I have vegan butter and vegan peanut butter, but I wasn’t sure if the sweetened condensed milk swap would work right. Don’t want to waste ingredients for my sister’s birthday party!
Brought a double batch of this to our Sunday football tailgate and it got demolished faster than the wings. I cut them into 1-inch squares so they were easy to grab between plays, no plates needed. Absolute tailgate staple from now on.
This fudge is INSANE. I have the biggest sweet tooth and I was worried it would be too rich, but it’s perfectly balanced. I will say I lined my pan wrong the first time and half the fudge stuck, so don’t skip the parchment paper overhang like I did, y’all.
I’ve made this three times in the last month for different holiday parties and people keep asking when I’m opening my own fudge shop! Little do they know it’s the easiest recipe I’ve ever used. Quick question — can I add a swirl of jelly to this to make peanut butter and jelly fudge? My niece is obsessed with PB&J and I want to make a special batch for her.
I was skeptical about fudge that only takes 20 minutes of active time, because every fudge I’ve made before required standing over the stove stirring forever. This was so creamy and smooth, zero grainy bits, I couldn’t believe it. Total game changer for last minute dessert needs.
Made this with fresh homemade peanut butter from our local farm stand and it was the best peanut butter fudge I’ve ever tasted. So simple, so few ingredients, you really get to taste the actual peanut butter instead of a bunch of extra fillers. My husband ate three pieces before it was even done chilling.
So excited to find a gluten free fudge recipe that doesn’t have random weird additives! I brought this to my book club potluck and even the people who don’t eat gluten free were raving about it. Wait — does this hold up okay if I mail it to my kid in college? I want to send a care package.
I’ve tried every peanut butter fudge recipe on the internet, I swear. This one is the only one that doesn’t come out either rock hard or so soft it oozes off the plate. The ratio is absolutely perfect. I added a little extra vanilla extract because I love vanilla, and it was chef’s kiss.
I made a batch for our end-of-semester student teacher appreciation lunch and every single person asked for seconds. Even the folks who usually skip sweet treats came back for more, and I got three emails from coworkers asking for the recipe before I even left the lounge.
I forgot I was supposed to bring a dessert to my friend’s girls’ night 3 hours before I had to leave, and this recipe saved my LIFE. It came together in 20 minutes, and after 2 hours of chilling it was ready right as I was walking out the door, and everyone thought I spent hours making it. I did notice mine was a little extra sweet? Maybe I used extra sweet peanut butter? Not a complaint, just an observation!
I ran a small bakery for 25 years and I have to say, this peanut butter fudge recipe is better than the one we sold in the shop! It’s so straightforward, no fancy techniques, and the flavor is exactly that classic old-fashioned fudge everyone remembers from their childhood. I’ll be passing this recipe along to all my grandkids.