Peanut Butter Fudge Recipe
Smooth, rich, and irresistibly creamy, this peanut butter fudge delivers indulgent flavor with just six simple ingredients and zero need for marshmallows or condensed milk.
It sets up beautifully every time, with a melt-in-your-mouth texture and a classic peanut butter punch that makes it a go-to treat for holidays, potlucks, or weekday cravings.
The Creamy Core of Peanut Butter Fudge
- Creamy peanut butter – The star of the show, lending body, bold nutty flavor, and a smooth, luxurious texture.
- Granulated sugar – Provides sweetness and structure, creating that classic fudge firmness when cooked to perfection.
- Evaporated milk – A key player in achieving the perfect creamy consistency without needing condensed milk.
- Unsalted butter – Enhances the fudge’s richness and helps it set with a silky finish.
- Vanilla extract – Rounds out the sweetness with warm, aromatic depth.
- Salt – Just a touch to balance the sweetness and amplify the peanut butter’s savory notes.
How to Make This Peanut Butter Fudge: A Quick Peek
Start by prepping your baking dish and having all ingredients measured and ready—this recipe moves fast once it begins.
Heat sugar and evaporated milk in a saucepan until it reaches a rolling boil, brushing down any crystals that form on the sides. Attach your candy thermometer and stir until the mixture hits 234–236°F.
Immediately remove from heat and stir in peanut butter, butter, vanilla, and salt. Mix until smooth, thick, and glossy.
Pour into the prepared dish without scraping the pot’s sides and let it set completely at room temperature or in the fridge. Slice, serve, and enjoy!
Fudge-Making Wisdom: Tips and Tricks
For perfectly smooth fudge, always use a candy thermometer and resist the urge to crank the heat. Medium heat ensures even cooking and prevents the mixture from scorching or seizing.
Keep a wet pastry brush nearby to dissolve sugar crystals early in the process—this small step avoids grainy texture and guarantees that classic creamy finish.
Use good-quality peanut butter (creamy, not natural or separated types), and soften your butter before starting so it blends seamlessly when stirred in at the end.
Want thicker pieces? Use a loaf pan instead of an 8×8 baking dish for taller, chunkier fudge squares.
Saving the Sweetness: How to Store Peanut Butter Fudge
This fudge stores beautifully and actually improves in flavor after a day or two. Keep it in an airtight container at room temperature for up to a week, or refrigerate it for up to two weeks if you prefer a firmer bite.
For longer storage, freeze individual pieces between layers of parchment paper in a sealed container. When ready to eat, let the fudge thaw at room temperature—no need to reheat.
Peanut Butter Fudge
Ingredients
- ½ teaspoon salt
- ¾ cup 210 g creamy peanut butter
- 2 cups 400 g granulated sugar
- 4 tablespoons unsalted butter divided into pieces and softened
- 1 teaspoon vanilla extract
- ⅔ cup 160 ml evaporated milk, shaken before use
Instructions
- Prepare an 8×8-inch baking dish for thinner fudge pieces or a 9×5-inch loaf pan for thicker cuts by lightly greasing it with butter or lining with parchment paper; set aside.
- Have all ingredients measured and ready before starting, particularly the peanut butter, butter, vanilla, and salt, as timing is crucial once cooking begins.
- In a medium saucepan set over medium heat, combine the granulated sugar and evaporated milk. Stir the mixture occasionally to incorporate. Before the mixture reaches a boil, use a damp pastry brush to gently clean the inner sides of the pan, removing any adhering sugar crystals.
- Continue stirring periodically until the sugar fully dissolves and the mixture reaches a rolling boil. At this point, affix a candy thermometer to the pot, ensuring the sensor tip is immersed in the center of the mixture without touching the pan’s bottom.
- Maintain a steady boil, stirring constantly, until the thermometer registers between 234°F and 236°F (112°C to 113°C).
- Immediately remove the saucepan from the heat and add the creamy peanut butter, softened butter, vanilla extract, and salt. Stir briskly but gently until the ingredients are fully melted, the fudge is smooth, and it begins to thicken slightly (approximately 1 to 3 minutes). Avoid scraping the pan’s sides during this process.
- Pour the mixture directly into the prepared pan without disturbing any residue on the pot’s sides. Allow the fudge to set undisturbed at room temperature for several hours, or accelerate the process by refrigerating.
- Once firm, cut the fudge into small squares and serve.