Peanut Butter Fudge
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This peanut butter fudge recipe makes the creamiest peanut butter fudge, and it couldn’t be easier! No candy thermometer is required and it takes about 10 minutes to mix up!
So fun fact about my life right now….my oven is dead. Broke. Busted. Kapoot. See ya later! And it happened about a week before Thanksgiving.
Amazing time Universe. Well played. So as I waited for another oven to arrive I decided to focus on some wonderful no bake holiday desserts, like these Oreo truffle balls (made with just 3 ingredients!!) and buckeye balls. Because hey, maybe I’m not only one this has happened to? Yes a working oven means I could make up some of my easy drop sugar cookies, or a plate of my Grandma’s Russian Tea Cakes. But this year, it’s going to be all easy no bake desserts that use my stovetop, or microwave. Like this easy peanut butter fudge.
Now some fudge recipes require a candy thermometer, but I prefer fudge recipes that don’t like my Chocolate Fudge Recipe and this easy peanut butter fudge recipe! It’s easily made on your stovetop (thank goodness that’s still working!) and is quick mixed up and then set to firm up. Made with lots of peanut butter, some brown sugar and vanilla for flavor, it’s a quick recipe that is perfect for gifting to family and friends this time of year.
Yes I think this might be the best peanut butter fudge recipe ever. Yes this peanut butter fudge is addicting. Yes we’ve already eaten all of it.
Why You Will Love This Peanut Butter Fudge
- Takes about 10 minutes to mix up
- Made on the stovetop
- Perfect for gifting to family and friends
- No candy thermometer required!
Ingredients Needed
- Peanut Butter – I used smooth peanut butter, not a natural kind of peanut butter (the kind you need to stir). I haven’t tested it with this kind of peanut butter and can’t say if it would work.
- Milk – I used full-fat milk, but I think any type of milk would work.
- Powdered sugar (or confectioners sugar)
- Light brown sugar
- Salt
- Vanilla
- Unsalted butter – Or you can use salted butter
How To Make This Peanut Butter Fudge Recipe
- Melt butter in a medium saucepan set over medium heat.
- Stir in brown sugar, milk and salt. Bring to a boil and boil for 2 minutes, stirring frequently. Remove the saucepan from heat.
- Add in peanut butter and vanilla.
- Stir until smooth.
- Transfer to a large mixing bowl.
- Add in the confectioners sugar.
- Stir until smooth.
- Pour into the prepared pan. Chill in the refrigerator until firm (about 2 hours). You can remove from the fudge from the pan and cut into squares.
Recipe Tips
- Stir frequently. While the mixture is on the stovetop make sure to stir frequently so it doesn’t burn on the bottom of the stovetop.
- Line your pan with parchment or wax paper. I like to line my pan and then leave some overhang in order to easily lift out the fudge and cut it into squares.
- Do not scrape the saucepan when adding it to the mixing bowl. If there is any undissolved sugar on the sides, you don’t want that in your fudge as it will make it grainy.
- Sift the powdered sugar. I found that if I didn’t sift it, then my peanut butter fudge has little clumps of powdered sugar that wouldn’t mix in. So after measuring your 3 cups, sift the sugar so it’s more easily mixed in and lump free.
Storage Instructions
This peanut butter fudge should last for about 2 weeks in an airtight container at room temperature. Or you can keep it in the fridge, well covered, and it should last for several weeks.
You can freeze peanut butter fudge for up to 3 months. Thaw at room temperature. I like to wrap each piece individually in plastic wrap and then pop them into a plastic bag.
Recipe FAQ’s
This could be from not cooking it long enough on the stove and allowing the sugar to dissolve. Or it’s from not stirring it enough, or adding enough milk.
I haven’t tried it and it may be too oily. If you try, let me know in the comment section!
More Recipes To Try
If you’re craving more peanut butter, be sure to try my peanut butter rice krispie treats recipe! If you love marshmallow and peanut butter together you will love these!
And a reader favorite around here is my no bake peanut butter cheesecake! Topped with peanut butter cups and an Oreo cookie crust. You can’t go wrong!
Peanut Butter Fudge
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter
- 2 cups (426 g) packed light brown sugar
- ½ cup (120 ml) milk see note
- ¼ teaspoon salt
- 1 cup (270 g) smooth peanut butter see note
- 1 ½ teaspoons vanilla extract
- 3 cups (339 g) confectioner sugar *sifted
Instructions
- Line an 8×8 inch pan with parchment or tinfoil. I like to line the pan with parchment and leave an overhang, so I can then remove the fudge easily from the pan and cut into squares. Set aside.
- Melt butter in a medium saucepan set over medium heat. ½ cup (1 stick, 113 g) unsalted butter
- Stir in brown sugar, milk and salt. Bring to a boil and boil for 2 minutes, stirring frequently. Remove the saucepan from heat. 2 cups (426 g) packed light brown sugar ½ cup (120 ml) milk ¼ teaspoon salt
- Stir in peanut butter and vanilla until smooth. 1 cup (270 g) smooth peanut butter 1 ½ teaspoons vanilla extract
- Transfer to a large mixing bowl (if there's any undissolved sugar on the sides, do not scrape into the bowl as it will make the fudge grainy), and stir in the confectioners sugar until smooth. 3 cups (339 g) confectioner sugar
- Pour into the prepared pan. Chill in the refrigerator until firm (about 2 hours). You can remove from the fudge from the pan and cut into squares.
Video
Notes
- Storage: This fudge should last for about 2 weeks in an airtight container at room temperature. Or you can keep it in the fridge, well covered, and it should last for several weeks.
- Freezing: You can freeze peanut butter fudge for up to 3 months. Thaw at room temperature. I like to wrap each piece individually in plastic wrap and then pop them into a plastic bag.
- Peanut Butter – I used smooth peanut butter, not a natural kind of peanut butter (the kind you need to stir). I haven’t tested it with this kind of peanut butter and can’t say if it would work.
- Milk – I used full-fat milk, but I think any type of milk would work.
- Confectioners Sugar – Measure your 3 cups of sugar, then sift it after. Sifting will help remove any lumps and make for a smoother fudge.
I made this using natural PB from Costco. Put all the PB/oil into a bowl first, and mixed until fully incorporated. It turned out great!
Thanks for sharing your feedback! I’m so glad the Peanut Butter Fudge turned out great with the natural PB. I love that you made it your own—great tip! 😊
This was a HIT! My family was looking for a peanut butter fudge that tastes similar to a late aunt. Well let me tell you. My husband LOVED it! Said it tastes just like his late aunts. My only substitution was half & half instead of whole milk. Thanks for the recipe ❤️
I’m so happy to hear it brought back those special memories! ❤️ Using half & half sounds like a great touch. Thank you for sharing, and I’m glad your family loved it! 😊
I just tried this old-fashioned peanut butter fudge recipe, and it’s a hit! It’s so simple and delicious, perfect for a quick treat to satisfy a sweet tooth!
Thank you for trying out the recipe and sharing your experience! I’m so glad to hear it was a hit and that you found it simple and delicious!
This fudge was so easy and so good! I’m going to make another batch for gifting.
Thank you for your kind words! I’m thrilled to hear you enjoyed the fudge and are planning to share it as gifts. It’s always a joy to know the recipe is being passed on. Happy cooking!
I always thought fudge was one of those complicated desserts that take forever to make but this was so easy and delish!!!
Thanks for the great feedback! I’m delighted to hear you found the recipe both easy and delicious. It’s always a pleasure to know it’s been a hit. Happy fudge making!
Oh my!! This peanut butter fudge is it!! I love it!! Thank you so much!
Thank you so much for your enthusiastic feedback! I’m thrilled to hear you loved the peanut butter fudge!
I adore peanut butter fudge and have always used my mom’s recipe ~ can’t wait to try this!
Thank you for your kind words! It’s wonderful to hear you’re excited to try this recipe alongside your mom’s cherished version. I hope you enjoy it just as much!
I love this Peanut butter fudge recipe. I make it & it disappears, everyone loves it. Sometimes I add a few chocolate chips on the top. It’s definitely a reliable recipe. It’s a great gift giver as well!
aw thank you so much Kahwana! I’m so glad you love the fudge as much as I do and find it as great gift. I’ll have to add a few chocolate chips on top the next time I make it!
To make a 9 x 13 pan of fudge do I just double the recipe
Yup!
The best peanut butter fudge I ever tasted! Thank you😊
Aw you’re welcome! I’m so glad you loved it!!
Sound. Real. Good. Will try it. Do you have a peanut butter one that takes marcellow. Fluff.
I don’t have a peanut butter marshmallow fudge recipe, but I have a marshmallow cream fudge recipe that’s chocolate!
Sorry, but we thought there was waaay too much powdered sugar in this recipe. It made the finished product crumbly, WAY too sweet, and even had an almost…sour? taste because of the sugar. I’m going to try making it again, start with one c of powdered sugar, taste, and go from there.
Hi Kristina, sorry to hear you had trouble with the recipe as many readers have described how wonderful it is. Let me know if you try again!
Hi Heather. I replaced the powdered sugar with 2 cups of marshmallows, and it made all the difference in both taste and texture! I also stirred in a handful of chocolate chips at the end, and oh my goodness, it was SO good. I made it several times last Christmas.
I’m a bit of a fudge snob. I grew up with my mom making a fantastic recipe for the best fudge I’ve ever tasted, so many other fudges have been ruined for me, lol. I got the idea of the marshmallows from that recipe.
Thank you so much for sharing your twist on the recipe! The marshmallows and chocolate chips sound amazing! 😊 I’m so glad you enjoyed it, especially with your love for fudge!
Just got mine out of the refrigerator it’s wonderful I’m definitely gifting this fudge
oh that’s so great Mike!! It makes a wonderful gift! I’m so glad you loved it 🙂
LOVE the recipe! I melted a few dark chocolate melts and drizzled across the top after they were frigerated and cut. Just Dreamy
aww thank you Billie Sue! Love hearing this 🙂
Making this for cookie trays this year along with your easy no thermometer, chocolate fudge. Is there any way to combine the two to make a pb/chocolate fudge that is layered? Thank you!
Hi Whitney! I believe I answered this in an email but in case I didn’t I would make a half batch of each and then layer them in the pan.
Hi Heather,
I’ve always wanted to try making fudge for the holidays. Do you have a pan recommendation for a beginner?
Hi Jackie- this is the pan I own and use – https://amzn.to/3W3h7Bq
Super easy and rich — perfect for satisfying those PB cravings. Thank you! 🙂
thanks Kris…glad you loved the fudge so much 🙂
This is so easy and delicious. It’s perfect for gifting too, especially if you wrap the fudge squares individually with wax paper.
I love how this is ready in no time and requires just a few ingredients! Perfect for my sweet tooth!
couldn’t agree more 🙂
We love peanut butter everything! This fudge will not last in my house! Luckily it’s very easy to make so we can have it whenever we want.