Easy peanut butter fudge is a soft, rich candy made with butter, creamy peanut butter, sweetened condensed milk, powdered sugar, and vanilla. It sets in the refrigerator and cuts into sixteen squares without a candy thermometer.
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Why This Recipe Works
Powdered sugar helps the mixture form a sliceable candy without a boiled sugar syrup. Butter and peanut butter melt into the base, while condensed milk adds sweetness and a softer texture. Chilling gives the fat time to firm, so the pan needs patience before slicing.
Ingredients
Use a smooth, commercially blended peanut butter rather than a runny natural kind with separated oil. Measure sweetened condensed milk, not evaporated milk, and sift lumpy powdered sugar. The butter is melted for this recipe, so it does not need to be softened first.
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1/2 cup sweetened condensed milk
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How to Make Easy Peanut Butter Fudge
1. Prepare for a quick finish. Line an eight-inch square pan with parchment, leaving handles above two sides. Measure and sift the powdered sugar before turning on the stove. Once it goes into the warm base, the mixture thickens quickly, making advance preparation more useful than trying to measure while stirring.
2. Melt without boiling. Combine the butter and peanut butter in a saucepan over medium-low heat. Stir for roughly three to five minutes until smooth, then blend in the condensed milk. Use gentle heat and keep the spatula moving across the bottom; there is no need to boil the mixture.
3. Work in the sugar off the heat. Remove the pan from the burner and stir in vanilla. Fold in the powdered sugar in several additions, pressing out dry pockets with the spatula. The mixture should become thick and uniform. If the sugar is visibly lumpy before it goes in, sifting is easier than trying to beat those lumps out later.
4. Press and chill. Transfer to the lined pan and level it into the corners. Cover once no longer warm and refrigerate for at least two hours, until firm enough to lift as a slab. For neat pieces, cut four rows in each direction with a sharp knife, wiping away residue between cuts. Keep the squares cool; this is a softer refrigerated fudge.
How to Serve
Serve cool in small paper candy cups, or arrange the squares on a dessert plate shortly before eating. It is rich enough that one square is a substantial sweet bite. For gifts, use a chilled container with parchment between the layers and include storage directions.
Storage
Keep the pieces in an airtight container in the refrigerator and use within one week for best quality. Freeze with parchment between layers for up to two months, then thaw in the refrigerator while covered. Warm rooms soften this fudge, so bring out only the serving portion. See federal cold-storage guidance.
Tips and Variations
- Sift the sugar if it has compacted in the bag.
- Use the back of a spatula to level the thick mixture rather than repeatedly tapping the pan.
- Cut cold and let an individual piece soften briefly before eating if desired.
Frequently Asked Questions
Is this traditional boiled fudge?
No, it uses powdered sugar and chilling rather than cooking a sugar syrup to a candy stage. Its texture is soft and rich.
Can I replace the condensed milk with evaporated milk?
They are different products. Evaporated milk would change both the sweetness and the moisture balance.
Can I use crunchy peanut butter?
It adds small nut pieces and a less uniform texture. A creamy blended variety gives the smoothest base.
Can I speed it up in the freezer?
Freezing can firm the outside before the center sets evenly. Give the refrigerated pan time to become firm throughout.
Can I make smaller pieces?
Yes, cut five rows each way for twenty-five smaller bites. The recipe card uses the larger sixteen-piece cut.
More Recipe Ideas
Easy Peanut Butter Fudge
Ingredients
Fudge
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1/2 cup sweetened condensed milk
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Make the Fudge
- Line an 8-by-8-inch pan with parchment overhanging two sides. Sift the powdered sugar.
- Stir butter and peanut butter over medium-low heat for 3–5 minutes until smooth. Stir in condensed milk without boiling, then remove from the burner.
- Mix in vanilla, then add powdered sugar in batches. Stir until thick and free of dry patches.
- Press evenly into the pan and refrigerate for at least 2 hours until firm. Lift out and cut into a 4-by-4 grid of 16 squares.
Notes
- Refrigerate in a sealed container for up to 1 week.
- Freeze separated squares for up to 2 months; thaw in the refrigerator.
