Peanut Butter Fudge Recipe
A no-bake, creamy, homemade dessert that’s sweet enough to satisfy any chocolate lover, yet simple enough for a weeknight treat.
Years ago, I first whipped up this Peanut Butter Fudge Recipe when my grandkids begged for something rich yet quick. Over time, it’s become my go-to festive treat, perfect for holiday cookie exchanges or an after-school snack. What makes it stand out? A velvety texture that melts on your tongue and just two main ingredients—peanut butter and sweetened condensed milk—plus a sprinkle of nostalgia from my own childhood kitchen.
Why You’ll Love This Recipe
- No oven needed—ideal for hot summer days or when you’d rather skip bundling up.
- Ready in under 30 minutes, including chilling time.
- Just six pantry-staple ingredients—no specialty stores required.
- Rich, creamy texture that’s sweeter than a candy bar but homemade.
- Perfect for gift boxes, potlucks, or midnight snack cravings.
- Easily doubled or halved to match any crowd size.
- Gluten-free and nutty bliss—great for dessert tables.
- Kiddie-approved and adult-celebrated (everyone loves peanut butter).
Ingredients
• 2 cups smooth peanut butter (natural or commercial; stir well if oil separates)
• 1 can (14 oz) sweetened condensed milk (look for BPA-free lining brands)
• 3 cups powdered sugar, sifted (for extra creaminess)
• 1 teaspoon pure vanilla extract (optional, enhances flavor)
• Pinch of fine sea salt (balances sweetness)
• 1 cup semi-sweet chocolate chips (or dark chocolate for a less sweet twist)
Tips:
– Use a heavy silicone spatula for folding ingredients seamlessly.
– If peanut butter is ultra-thick, microwave 15 seconds for easier mixing.
– Sift powdered sugar to avoid lumps and ensure a smooth, creamy fudge.
Directions
- Line an 8×8-inch pan with parchment, leaving a little overhang—this makes lifting the fudge out a breeze.
- In a medium saucepan over low heat, whisk together peanut butter and sweetened condensed milk until just combined and silky—about 2 minutes. Keep stirring so it doesn’t stick or scorch.
- Remove from heat, stir in vanilla and sea salt. Slowly fold in powdered sugar, one cup at a time, until the mixture is thick but still pliable. A quick test: pinch a bit—if it holds shape, you’re golden.
- Press two-thirds of the fudge base into your prepared pan, smoothing the top with damp fingertips or an offset spatula.
- Melt chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between, until glossy. Drizzle or spread over the peanut butter layer. If you want swirls, use a toothpick to gently ripple the layer.
- Dollop remaining peanut butter mixture on top in small scoops. Lightly swirl again for a marbled look—this step is pure eye candy!
- Chill in the fridge for at least 2 hours (or freezer for 45 minutes) until firm. Slice into 24 bite-sized squares with a sharp knife—wiping the blade between cuts gives cleaner edges.
Servings & Timing
Makes 24 squares
Prep Time: 15 minutes
Chill Time: 2 hours (or 45 minutes in freezer)—perfect for whipping up during a sports game
Total Time: About 2¼ hours (mostly hands-off)
Variations
• Chocolate Moonlight: Swap semi-sweet chips for white chocolate, swirl with dark.
• Nutty Crunch: Fold in ½ cup chopped peanuts or crushed pretzels.
• Keto Twist: Use sugar-free condensed milk and powdered erythritol.
• Nut-Free Swap: Replace peanut butter with sunflower seed butter.
• Espresso Kick: Stir in 1 teaspoon instant espresso powder with the melted chocolate.
• Seasonal Spice: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the base.
Storage & Reheating
Store airtight in the fridge up to 2 weeks (it stays firm but softens at room temperature).
Freeze up to 3 months—layer parchment between pieces to prevent sticking.
Thaw in the fridge overnight or at room temp for 15 minutes before serving.
Make-ahead tip: I often prepare this fudge a week ahead for holiday gatherings—it keeps beautifully.
Notes
• Testing tip: if your kitchen’s warm, chill the mixing bowl for 10 minutes first—keeps the fudge from getting too soft.
• Texture tweak: sift powdered sugar twice for extra smoothness; skip sifting for a rustic, slightly grainier bite.
• Flavor boost: a drop of almond extract can heighten the nutty notes, but go easy—almond’s punchy.
• I learned that using a nonstick pan (plus parchment) ensures these squares pop out without a hitch.
FAQs
Q: Can I halve the recipe?
A: Absolutely—you’ll just need a smaller (6×6) pan and about 12 squares total.
Q: Why is my fudge gritty?
A: Likely sugar lumps—sift your powdered sugar or mix longer to fully dissolve.
Q: Is this dairy-free?
A: Not as written—swap to coconut condensed milk and dairy-free chocolate chips for a vegan spin.
Q: Can I use crunchy peanut butter?
A: Yes! The little peanut bits add fun texture—just know it’ll be less silky.
Q: What’s the best knife for clean cuts?
A: A long, sharp chef’s knife warmed under hot water and wiped dry yields smooth edges.
Q: How do I prevent the chocolate layer from cracking?
A: Don’t overheat the chips—stop when 80% melted, then stir off-heat until glossy.
Q: Can I skip the chocolate layer?
A: Sure—press all the fudge base in the pan and chill for a pure peanut butter fudge bar.
Q: Why didn’t my fudge set?
A: Either too much liquid (check your peanut butter consistency) or not enough chill time.
Conclusion
This Peanut Butter Fudge Recipe is a keeper—rich, creamy, and oh-so-easy. Whether you’re packing gift boxes, serving up at a party, or sneaking a square after dinner, it never disappoints. Give it a whirl, leave a comment below, and don’t forget to tag your sweet creations on Instagram with #HomemadeFudgeJoy—happy nibbling!
Peanut Butter Fudge
Ingredients
- 2 cups smooth peanut butter natural or commercial; stir well if oil separates
- 1 can sweetened condensed milk look for BPA-free lining brands
- 3 cups powdered sugar sifted for extra creaminess
- 1 teaspoon pure vanilla extract optional, enhances flavor
- Pinch of fine sea salt balances sweetness
- 1 cup semi-sweet chocolate chips or dark chocolate for a less sweet twist
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal. Heat peanut butter and sweetened condensed milk over low heat until smooth.
- Stir in vanilla and sea salt. Slowly add powdered sugar, one cup at a time, until mixture is thick but pliable.
- Press two-thirds of the fudge base into the pan. Melt chocolate chips and drizzle over the peanut butter layer. Chill for at least 2 hours until firm.
- Slice into 24 squares and enjoy this rich and creamy Peanut Butter Fudge as a sweet treat.
