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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!


  • 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


  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.


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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  1. I absolutely love this recipe! Thank you so much for sharing it with all of us. I’ve made it 3 times in the last month. My daughter is turning 7 tomorrow, and this is what she wanted me to make for her birthday.

  2. Jackie White says:

    I want to add pecans to my fudge how much would you say to add?

  3. I made it and is taking a very long time to firm up !

    1. It takes about 2 hours at room temperature but you can speed it up by putting it in the refrigerator.

  4. Elizabeth says:

    Can you double this or is it better to make two separate batches. And does it matter salted or unsalted butter? Thanks.

      1. Elizabeth says:

        Thank you so much for getting back to me. I will be making this today!

  5. Wonderful! Was so creamy and no grit! Do you have a chocolate version of this?

    1. I don’t have a chocolate version but it’s on my long list of recipes to make.

  6. Johnnie R Kuntzman says:

    I made this last night with my dad. His idea of course.
    I followed all of your directions.
    It was late so I left it on the counter all night. It turned out great. Very creamy. I am impressed. I cannot believe … I MADE FUDGE!
    Thank you for the great instructions. I think this is what helped me most. Your great instructions.

  7. Mine is basically peanut butter goop after cooling on the counter for 5 hours.

    1. It sounds like you didn’t cook the fudge mixture long enough. If you are making the fudge on a day when there’s a lot of moisture in the air, you may need to cook it for an additional minute or two. Make sure you set a timer.

      1. I live in FL. there is always a lot of moisture. I didnt know I needed to fo that.

  8. Hi Jen,

    I can’t wait to make this recipe but I was wondering if it’s possible to substitute the confectioners sugar. Thank you.

    1. Not for this recipe. There are other recipes that don’t require you to use confectioners’ sugar but this one needs it or it won’t set properly.

      1. Michael Fengari says:

        I have to say this is by far the absolute best peanut butter fudge I have ever made. Without a doubt. It’s almost better, at least just as good, as the fudge you get at a candy shop they make in-house. I’m talking Pigeon Forge, TN candy shop level fudge!

        It did take a good hour to an hour and a half to set up in the freezer, my family and I couldn’t wait for it. We had to expedite the setting.

        I do have a question:

        Can you make this recipe chocolate fudge if you swap the peanut butter with same amount of chocolate chips? I want a chocolate fudge that is just as smooth and indulgent as this peanut butter fudge is.

        Thanks so much!

      2. I’m glad you enjoyed fudge! I haven’t tested this recipe with chocolate so I’m unsure how it will work.

  9. Holly Brewer says:

    This is my very first fudge recipe. It turned out perfect. Thank you so much. And it is so good. My bf took half of the fudge to his room. He locked the door and wouldn’t come gotta make more.

  10. 5 stars
    You sure can’t beat an easy peanut butter fudge recipe!