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Peanut Butter Fudge Recipe: an easy, no-bake treat that yields creamy, sweet homemade dessert squares in under an hour.
This luscious peanut butter fudge recipe combines smooth peanut butter, sweetened condensed milk, and powdered sugar for a decadent no-bake dessert. With just six pantry staples and zero oven time, it’s the kind of homemade fudge that steals the show at holiday parties, birthday gatherings, or a cozy movie night. You know what? Google Trends shows that searches for “peanut butter fudge recipe” spike by nearly 60% each December—proof that this creamy confection is a seasonal superstar.
Full Recipe Introduction
If you’ve ever wished you could turn your favorite peanut butter sandwich into a melt-in-your-mouth candy, this recipe delivers. I first tinkered with it back in my daughter’s elementary school bake sale days—juggling PTA meetings, carpools, and the constant quest for something sweet but simple. By swapping out complicated steps for an easy, no-fuss method, I landed on this foolproof fudge. What makes it special? Besides the rich, nutty aroma that fills your kitchen, it’s naturally gluten-free and can even be adapted for a vegan twist. According to a Taste of Home survey, 78% of home bakers name fudge as their favorite homemade treat—so you’re in good company. Plus, at about 150 calories per square, it’s a little sweet treat you can savor without feeling completely guilty. Pair it with black coffee or a cold glass of milk for maximum comfort-food vibes.
Why You’ll Love This Peanut Butter Fudge Recipe
- No oven needed—this easy fudge is entirely no-bake.
- Ready in under an hour—15 minutes prep plus chilling.
- Uses just six pantry staples you likely already have.
- Creamy, sweet dessert that’s a total crowd-pleaser.
- Gluten-free and easily turned vegan with simple swaps.
- Perfect for homemade gifts—teacher treats, party favors, you name it.
- Kid-friendly: let little hands help press the mixture into the pan.
- Customizable with mix-ins like chocolate chips, sea salt, or nuts.
Ingredients for Peanut Butter Fudge Recipe
• 1 cup (240 g) creamy peanut butter (I love Skippy Natural or Justin’s Classic)
• 2 cups (240 g) powdered sugar, sifted (ensures a silky texture)
• 14 oz (397 g) sweetened condensed milk (Eagle Brand works great)
• 2 Tbsp unsalted butter, softened (swap coconut oil for dairy-free)
• 1 tsp pure vanilla extract (non-negotiable for depth of flavor)
• Pinch of fine sea salt (optional, for contrast)
• Optional toppings: ½ cup mini chocolate chips or chopped roasted peanuts
Substitutions & Tips:
– For a vegan version, use coconut condensed milk and coconut oil.
– If your peanut butter is ultra-thick, microwave it 10 seconds to loosen.
– Always sift powdered sugar to dodge lumps—nobody likes grainy fudge.
Directions for Peanut Butter Fudge Recipe
- Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides—this makes lifting the fudge out a breeze.
- Warm the peanut butter, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly until the mixture is smooth and just begins to steam (about 2–3 minutes)—don’t wander off!
- Remove from heat and whisk in the vanilla extract and salt. Then, gradually fold in the sifted powdered sugar using a rubber spatula—scrape the sides to avoid hidden sugar pockets.
- Pour the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. For a playful twist, drop melted dark chocolate by spoonfuls and create marbled swirls.
- Sprinkle your chosen toppings (chocolate chips, chopped peanuts, or sea salt) and gently press them into the surface so they stick.
- Chill the pan in the refrigerator for at least 1 hour until the fudge is firm to the touch. If you’re impatient (we’ve all been there), pop it in the freezer for 20 minutes for quicker slicing.
- Lift the fudge out by the parchment overhang, then use a sharp knife (wipe it clean between cuts) to slice into 16–20 squares.
Servings & Timing
Makes: 16–20 squares
Prep Time: 15 minutes
Chill Time: 1 hour (or 20 minutes in the freezer)
Total Time: 1 hour 15 minutes
Variations
• Sea Salt Kiss: sprinkle flaky sea salt over the top before chilling for sweet-salty magic.
• Double Chocolate: swirl in 2 oz melted dark chocolate for a peanut-butter-chocolate mashup.
• Coconut Dream: fold in ¼ cup shredded coconut and top with slivered almonds.
• Protein Punch: stir in a scoop of unflavored whey or plant-based protein powder.
• Maple Magic: replace vanilla with 2 Tbsp pure maple syrup for autumn vibes.
• Allergy-Friendly: swap in sunflower seed butter for a nut-free version.
Storage & Reheating
Store leftover fudge in an airtight container in the fridge for up to 2 weeks—if it lasts that long! For longer treats, freeze layers separated by parchment up to 3 months. To serve, simply thaw in the fridge for 30 minutes; no reheating required. Make-ahead tip: prepare up to 3 days in advance to ease holiday hosting stress.
Notes
– Be vigilant when sifting sugar; even a few lumps can lead to an unpleasant grainy mouthfeel.
– Warming thick peanut butter slightly makes everything blend more smoothly—trust me on this.
– I found that skipping vanilla left the fudge tasting flat; it really brightens the nutty notes.
– For neat slices, chill until the fudge is just firm, then score the top with a knife before full slicing.
FAQs
Q: Can I use crunchy peanut butter?
A: Absolutely—your fudge will have delightful nutty bits; just stir thoroughly so they distribute evenly.
Q: Why did my fudge turn out crumbly?
A: Too much powdered sugar or not pressing it firmly can cause crumbliness; next time, reduce the sugar by ¼ cup and pack it tighter.
Q: How do I make this vegan?
A: Swap condensed milk for coconut condensed milk and butter for coconut oil—same creamy texture, plant-based.
Q: Can I skip chilling?
A: Chilling is crucial for setting the sugars; aim for at least 30 minutes in the fridge or 20 minutes in the freezer.
Q: What’s the best peanut butter to use?
A: Natural smooth peanut butter with just peanuts (and salt) gives the cleanest flavor—try Justin’s or Smucker’s Natural.
Q: Any tips for extra-silky fudge?
A: Stir continuously on low heat, sift your sugar, and press the mixture firmly into the pan—patience pays off.
Q: Can I add mix-ins?
A: Sure—fold in chopped cookies, toffee bits, or M&Ms for a fun twist.
Conclusion
This Peanut Butter Fudge Recipe is the ultimate no-bake, creamy dessert you’ll return to again and again—whether you’re gifting it, sharing at a potluck, or sneaking a square after dinner. Give it a whirl, then come back and let me know how yours turned out! Don’t forget to explore my Easy No-Bake Desserts and Homemade Chocolate Truffles for more sweet inspirations. Happy indulging!
Peanut Butter Fudge
Ingredients
- 1 cup creamy peanut butter creamy peanut butter (I love Skippy Natural or Justin’s Classic)
- 2 cups powdered sugar, sifted powdered sugar, sifted (ensures a silky texture)
- 14 oz sweetened condensed milk sweetened condensed milk (Eagle Brand works great)
- 2 Tbsp unsalted butter, softened unsalted butter, softened (swap coconut oil for dairy-free)
- 1 tsp pure vanilla extract pure vanilla extract (non-negotiable for depth of flavor)
- Pinch fine sea salt fine sea salt (optional, for contrast)
- 1/2 cup toppings Optional toppings: ½ cup mini chocolate chips or chopped roasted peanuts
Instructions
- Line an 8x8-inch pan with parchment paper. Warm peanut butter, sweetened condensed milk, and butter in a saucepan until smooth.
- Whisk in vanilla extract and salt, then fold in sifted powdered sugar. Pour mixture into pan and smooth the top.
- Add optional toppings and press them into the fudge. Chill in the refrigerator until firm.
- Remove fudge from pan and slice into squares. Enjoy!
