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This homemade peanut butter fudge recipe is so easy to make and perfect for giving away as holiday gifts. With just 6 simple ingredients you can have homemade fudge in no time at all!

peanut butter fudge scattered on white parchment paper

Peanut Butter Fudge Recipe

It’s been a while since I made fudge. For Valentine’s Day, I made Mexican hot chocolate fudge bites, and let me tell you, those are amazing.

But today is all about peanut butter fudge! This recipe is super easy, almost as easy as my 3-ingredient chocolate fudge. You seriously can’t mess it up!!

Fudge is such a classic and an all-time favorite among many. And if you are a peanut butter lover, this fudge is probably an irresistible treat.

The great thing about fudge is it stores well. You can keep it in an airtight container in the refrigerator for up to 1 week.

It can also be frozen for up to 3 months. Just put a few pieces in the refrigerator for a couple of hours to thaw.

My version of peanut butter fudge is unique because it uses both brown sugar and confectioners sugar. I love the depth of flavor and color the brown sugar offers.

If you like this recipe, try my praline pecans! They’re similar to fudge with bits of pecans throughout.

Why this recipe works

  • You don’t need a candy thermometer for this recipe. You just need a timer so you can time the boiling process.
  • Butter and milk are added to this fudge to prevent sugar crystals. This makes the fudge supremely creamy.
  • The fudge syrup is mixed with confectioners’ sugar so it sets properly.

If you’re looking for a no-fuss peanut butter candy recipe, give my buckeye balls a try!

a stack of peanut butter fudge with a bite taken out of one piece

Peanut butter fudge ingredients

There are so many different ways to make an easy peanut butter fudge. My method uses just 6 ingredients and it comes together fairly easily. Let’s go over what you’ll need to get started.

  • Brown sugar – I love the color and flavor brown sugar offers.
  • Butter – The fat in butter helps to prevent sugar crystals from forming, resulting in a creamier texture.
  • Milk – Whole milk also works with the butter to create a creamy fudge.
  • Vanilla extract – A good quality extract is key.
  • Peanut butter – I prefer creamy peanut butter but crunchy would be great if you’re looking for added texture. Be sure to avoid natural peanut butter for the best results.

To make this fudge you’ll need:

  • 8-inch pan: I like thinner fudge pieces so I use this 8×8 pan.
    • You can also use a 9×5 loaf pan if you want the fudge pieces to be thicker.
  • Mixing bowl: A large mixing bowl is needed for mixing the fudge syrup with confectioners’ sugar.
  • Kitchen timer: A timer is needed to time how long the syrup boils.
creamy peanut butter fudge being sliced into squares on white cutting board

How to make peanut butter fudge?

This peanut butter fudge is truly the easiest candy you can make. It only takes about 10-20 minutes to make the fudge. The longest part of the process is the time it takes for the fudge to set.

Step 1: Prep the ingredients and tools needed

Fudge requires you to work fast so it’s important to have everything prepped and ready to go.

Line an 8×8 pan with parchment paper or aluminum foil. I also like to spray the paper or foil with a little nonstick spray. This is just an extra precaution to prevent the fudge from sticking.

Measure out all the ingredients and set them on your work station. And sift the confectioners’ sugar into a large mixing bowl.

Step 2: Make the peanut butter fudge

Add the butter, milk, brown sugar, and vanilla to a medium saucepan with a heavy bottom. Make sure the saucepan is deep because the syrup will bubble up quite a bit.

Stir constantly with a wooden spoon over low heat until the butter is completely melted and the sugar is dissolved.

Turn the heat up to medium and stir occasionally until the mixture begins to boil. Once boiling set a timer and let the syrup boil for 3 minutes as you continue to stir.

process shots for boiling syrup

At 3 minutes, turn the burner off and stir in the peanut butter until it’s completely melted and smooth.

Pour the hot peanut butter fudge over the confectioners’ sugar. Use a whisk to beat until well combined and the fudge is beginning to cool. This takes about 3-4 minutes.

If you are having a difficult time getting the mixture smooth, you can use a handheld electric mixer on low speed.

process shots for making peanut butter fudge

Once the fudge begins to set around the edges of the bowl, move quickly to pour it into the prepared pan. Use a spatula to spread it evenly to the edges of the pan.

Let the fudge sit a room temperature for about 2 hours. You can refrigerate the fudge to speed up the cooling process but I find the texture becomes too soft this way.

peanut butter fudge in pan

Once the fudge has set, remove it from the pan and slice it into small squares.


How to store peanut butter fudge?

To keep peanut butter fudge fresh, store it in an airtight container and keep it in the refrigerator for up to 1 week. Allow fudge to come to room temperature before serving.

You can also freeze fudge for up to 2 months. When ready to serve, thaw in the refrigerator for 2-4 hours.

*Fudge can be kept at room temperature for up to 2 weeks, but it will soften so I don’t recommend this storage method.

overhead of sliced peanut butter fudge on a white cutting board

Tips for making homemade peanut butter fudge recipe?

  • As the butter, milk, and sugar is coming to a boil, keep stirring! This will help the sugar dissolve leaving you with a grit-free fudge.
  • Whole milk is absolutely necessary for this recipe. Don’t try to use a low-fat or dairy-free substitute.
  • You can use crunchy peanut butter or stir in chopped nuts of your choice to give your fudge texture.

If you like this easy peanut butter fudge recipe, you’ll also enjoy these other peanut butter recipes.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

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peanut butter fudge scattered on white parchment paper

Easy Peanut Butter Fudge

Yield: 64 pieces
Prep Time: 20 minutes
Cook Time: 3 minutes
Additional Time: 2 hours
Total Time: 2 hours 23 minutes

This peanut butter fudge recipe is so easy to make and perfect for giving away as holiday gifts. With just 6 simple ingredients you can have homemade fudge in no time at all!

Ingredients

  • 2 ½ cups (300 g) confectioners' sugar, sifted
  • ½ cup (113 g) unsalted butter
  • ¾ cup (180 ml) whole milk
  • 2 ¼ cups (473 g) light brown sugar, packed
  • 1 tsp vanilla extract
  • ¾ cup (270 g) creamy peanut butter

Instructions

  1. Line an 8x8 square pan with parchment paper and set aside. Add the confectioners' sugar to a large heatproof bowl and set it aside.
  2. Add the butter, milk, brown sugar, and vanilla to a medium saucepan with high sides. Stir over low heat until the butter is melted and the sugar is dissolved.
  3. Turn the heat up to medium and stir occasionally until the mixture begins to boil.
  4. Once boiling, continue to stir and let the mixture boil for 3 minutes.
  5. Turn the burner off and add the peanut butter. Stir until completely smooth.
  6. Pour the hot peanut butter mixture over the confectioners' sugar. Use a whisk or handheld electric mixer and beat for 3-4 minutes until well combined and the fudge is beginning to cool. (It will start to set around the edges.)
  7. Pour the fudge into the prepared pan and let sit at room temperature for about 2 hours, until set.
  8. Remove the fudge from the pan and slice into 1-inch squares.

Notes

You can put the fudge in the refrigerator to speed up the cooling process but I find that it collects condensation which makes it too soft. I prefer to let it set at room temperature, then store in the refrigerator after it has cooled.

Store fudge in an airtight container and layer with parchment paper. It will keep for up to 1 week at room temperature or 2 weeks in the refrigerator.

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Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 18Saturated Fat: 0gTrans Fat: 0gSodium: 3mgCarbohydrates: 4gSugar: 4g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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37 Comments

  1. HI, Can i use soya milk ?

    1. Whole milk is necessary for this recipe. Low-fat or dairy-free substitutes will not work.

  2. Do you have to use vanilla extract. I have a friend that loves peanut butter fudge but is allergic to vanilla.

  3. Tiffany klemp says:

    Can you use cream instead?

  4. Could I brown the butter first or would this throw off the texture?

  5. Nancy Farber says:

    I’m making the fudge this morning, but I’m worried about the excess of oil floating at the edges of the fudge in the pan. It’s either from the butter or peanut butter or pan spray. Waiting for it to set to see if it incorporates to make a firm fudge. Anyone else experience this?

  6. Nice and easy recipe. Found it a bit soft but my guests loved it and one asked for the recipe!

  7. I made the fudge according to the recipe and the fudge didn’t set properly. It’s really gooey. I cooked it for 3 minutes & 45 seconds so I didn’t overcook it but I wonder if I should’ve cooked longer. Also, if needed to cook longer at what point do you know it’s done?

    1. You shouldn’t need to cook it longer. 3-4 minutes is plenty enough time as long as the mixture is boiling. You don’t start the timer until it’s boiling. Also, this is a simple fudge recipe where the confectioners’ sugar is what “sets” the fudge. Make sure you are continuing to mix the confectioners’ sugar in until it starts to set around the edges in the bowl. This is when it’s ready to be poured into the pan. If it’s taking too long to set at room temperature, you can put it in the refrigerator.

  8. Sharita Hayes says:

    Great recipe turned out excellent I actually thought I had whole milk in fridge but opened and it was expired ?so I used Almond Milk that I had and still was delicious thank you for sharing this recipe

  9. Charmaine Walbrugh says:

    Love all ur recipes