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This easy, creamy Peanut Butter Fudge recipe is extremely popular during the holiday season and it’s no wonder why – it’s ridiculously good.
With just six staple ingredients and 10 minutes hands on time, this easy fudge recipe makes the perfect holiday treat!
My mom and grandma always worked feverishly in their kitchens around the holidays. They’d whip up batches of their famous peanut brittle that required precise temperatures and even spatulas or it would flop.
Fortunately, Peanut Butter Fudge is foolproof! It has the creamiest texture and can’t-keep-my-hands-off-it quality that keeps you coming back for more!
I love all fudge at the holidays, including this classic chocolate fudge and vanilla fudge, but none can stack up to the sweet and salty creaminess of this fudge!
Two ingredients make this fudge recipe stand above the rest – milk and powdered sugar. It gives it the creamiest, dreamiest crowd-pleasing texture!
This Peanut Butter Fudge recipe is incredibly quick and easy to make. It takes just 10 minutes, six staple ingredients and a little patience to solidify before you enjoy. That’s the most difficult part for me, waiting!
It’s so good that I recommend you have a share plan in mind. It’s seriously addictive.
Even better, this fudge doesn’t require any special tools or candy thermometers. It is made in a baking dish like the same square pan you use to make brownies. Honestly, it’s so SIMPLE! It’s a great no bake dessert!
Table of Contents
Why You’ll Love this Peanut Butter Fudge
- So easy to make
- Stovetop OR microwave directions
- Perfect for gifting
- Gluten Free
- No special tools required
- Keeps very well
★★★★★
5 STAR REVIEW
“This! This PB fudge was ah-mazing! I made four batches of it for a work function…actually National PB Fudge Day – it’s a real thing! They love it! I finally printed the recipe and set it next to the trays of fudge. Thank you for posting some good sweet, love!”
— SHAYNA—
Ingredients and Substitutions
It’s made with staple ingredients you likely already have in your pantry!
- Butter – salted or unsalted, your preference.
- Brown Sugar – this ingredient offers beautiful color and a hint of molasses flavor.
- Whole Milk – or half and half, one reader even mentioned using skim, though I haven’t tested it.
- Peanut Butter – use creamy, but avoid using natural. It has an entirely different consistency that doesn’t play well with fudge and allow it to solidify.
- Vanilla – I like to use Homemade Vanilla Extract, but any vanilla will do!
- Powdered Sugar – also known as confectioner’s sugar, this maintains that smooth, creamy consistency that’s synonymous with peanut butter fudge.
Variations
- Add nuts
- Swirl it into chocolate fudge
- Add marshmallows
- Add chocolate chips
- Cover in melted chocolate to make Buckeye Fudge – seriously, it tastes exactly like Buckeyes!
- Substitute coconut milk for the Whole Milk for a different flavor profile and less dairy.
How to Make this Peanut Butter Fudge
See the step-by-step photos or video in this post to see just how easy it is! You’ll find the printable Peanut Butter Fudge recipe in the card below.
Stovetop
- Over medium heat, melt the butter, add brown sugar and milk, stir and watch as it comes to a boil.
- Bring it to rolling boil – that’s what it should look like when you remove it from heat. Resist the temptation to stir.
- Blend in peanut butter and vanilla. It will become creamy in texture.
- Add powdered sugar to a mixing bowl or stand mixer.
- Pour the combined ingredients from the pan over the powdered sugar in the mixer, and blend.
- Pour into an 8″ prepared pan. Note that the fudge will be solid, not liquid. Cover the fudge with parchment paper just after pouring it and use your hand to smooth it.
- Refrigerate until solid to set, which takes about 40 minutes to an hour. Slice into squares or use a cookie cutter to create fun shapes!
SERIOUSLY! It’s just that easy! It turns out perfectly every time!
Dare I say it’s THE BEST fudge ever? Yes. Nothing else compares. It is so creamy it melts in your mouth! It’s candy store quality, made at home in minutes.
Microwave Directions
If you really want to, you can even make Peanut Butter Fudge in the microwave! It’s a great way for kids to help in the kitchen.
- Simply combine butter and peanut butter in a microwavable bowl covered with a paper towel to prevent spatter.
- Microwave on high for 2 minutes.
- Stir and continue to microwave for 2 more minutes.
- Add the milk, vanilla and powdered sugar to the peanut butter mixture and stir until batter is smooth.
- Pour into greased pan and smooth with parchment paper.
Tips
- Resist the temptation to stir the ingredients in your pan.
- A reviewer notes that she was able to substitute the butter with coconut oil, but has had best results with butter.
- Use a cookie cutter to create fun shapes!
- You can use any pan you have – 9″, multiple loaf pans, etc. Just keep in mind it will change the thickness of the fudge.
- Did you know that you can also make fudge in a slow cooker? Get the easy vanilla fudge recipe here.
Frequently Asked Questions
Why won’t my peanut butter fudge harden?
Often this means that your ingredients need to be cooked down a little longer, or to a higher temperature. If this happens, try reheating your peanut butter fudge by adding a little more milk and bringing it back to a slow boil.
Why is my peanut butter fudge oily on top?
If your fudge shows oil on the top, it could actually be that you are overcooking or simply over-stirring. Use a gentle hand with very minimal stirring and allow the ingredients to come to a slow boil.
How to Store
- Room Temperature – As always, fudge is best enjoyed fresh, but you can store it at room temperature in an airtight container to keep this fudge fresh for up to two weeks.
- Refrigerater – It can also be refrigerated in an airtight container. Bring to room temperature to enjoy.
- Freezer – You can freeze Peanut Butter Fudge wrapped in wax paper and sealed in a ziplock bag inside an airtight container for up to 6 months. This will eliminate any risk of absorbing odor from your freezer.
To thaw, simply remove the fudge from your freezer and bring it to room temperature before opening.
Dietary Considerations
- Gluten Free
- Vegetarian
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Peanut Butter Fudge
10 minute easy fudge is perfect for indulging and gifting! It's made just 6 staple ingredients! It's SO creamy and always a crowd pleaser!
Yield
Ingredients
- ½ cup butter salted
- 2 cup light brown sugar lightly packed
- ½ cup whole milk (you can sub with 2% but whole is best)
- 1 cup creamy peanut butter (not natural)
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Instructions
- In a medium saucepan, melt butter over medium heat.
- Stir in brown sugar and milk. Bring it to a boil. Allow mixture to boil for 2 minutes untouched. Remove from heat and stir in vanilla and peanut butter.
- Add powdered sugar to a mixing bowl/mixer. Pour hot mixture over powdered sugar and beat until smooth.
- Pour into greased 8×8 pan. Smooth with a piece of parchment paper and refrigerate until solid (about 1 hour).
- Cut into 1" squares and share!
Tips
Make Fudge in the Microwave
- Combine butter and peanut butter in a microwavable bowl covered with a paper towel to prevent spatter. Microwave on high for 2 minutes.
- Stir and continue to microwave for 2 more minutes.
- Add remaining ingredients into the peanut butter mixture and stir until batter is smooth.
- Pour into greased pan and smooth with parchment paper.
Tips
- Use a cookie cutter to create fun shapes!
- Use any pan you have – 9″, multiple loaf pans, etc. It will change the thickness of the fudge.
Variations
- Swirl it into chocolate fudge
- Add nuts
- Add marshmallows
- Add chocolate chips
- Cover in melted chocolate to make Buckeye Fudge – seriously, it tastes exactly like Buckeyes!
How to Store Fudge
- Room temperature in an airtight container up to a month.
- Refrigerate in an airtight container. Bring to room temperature to enjoy.
- Freeze wrapped in wax paper and sealed in a ziplock bag inside an airtight container to prevent freezer odor from seeping in. Freeze for up to 6 months. To thaw, simply remove the fudge from your freezer and bring it to room temperature before opening.
Video
Nutrition Information
Calories: 115kcal (6%), Carbohydrates: 18g (6%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 2g (10%), Cholesterol: 5mg (2%), Sodium: 45mg (2%), Potassium: 50mg (1%), Fiber: 1g (4%), Sugar: 17g (19%), Vitamin A: 63IU (1%), Calcium: 13mg (1%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Marisa Franca @ All Our Way says
I so understand when you talk about peanut brittle. It is an art!! My MIL (mother-in-law) who I loved dearly would make about 100+ pounds a year. They would raw peanuts and her hands would almost be raw after all the work of pulling and thinning it out on the counter. Nobody has made it after she was gone. MY FIL (father-in-law) bless his heart would promise to everybody and anybody and she’d end up having to make it. She had the heart and patience of a saint. Your recipe for fudge sound delicious. Thank you for sharing.
Julie says
That is pure passion, Marisa! I don’t have quite the same dedication your mother-in-law had. It sounds like he could hardly help himself he was so proud! Thank you for sharing! I hope you had a great Christmas!
Ardith says
Just when I was trying to figure out what recipe to make to give our neighbors for Christmas, something that might work for everyone…and here it is! Thank you so much, Julie. Cheers, Ardith
Julie says
Enjoy, Ardith! Happy Holidays!
Keila says
Julie, this looks absolutely divine! I bet my husband and stepson are going to love it, thanks for sharing!
Julie says
Happy Holidays, Keila!
Inger Cuthbert says
Its won my heart before I’ve even tried it.
Thanks, some little peanut butter fudge gift labels would be perfect to turn this into a great little gift. I’ll get creative.
Julie says
Thanks, Inger! I hope you love it as much as we do. Thank you for pointing that out, I updated it 😉 Enjoy!
George says
Looks like a simple enough recipe even for me!
Julie says
Oops! Thanks, George! I updated it. It is so easy, enjoy!