Creamy, easy peanut butter fudge is a classic candy recipe that you can make in 15 minutes on the stovetop! This is the best peanut butter fudge I’ve ever tasted, and it’s the recipe I make year after year. It’s the perfect treat for the holidays.
If you love this classic peanut butter fudge, try more no-bake recipes like homemade buckeyes and these crispy, crackly peanut butter balls with rice krispies, next. They’re just as great for gifting and sharing!
The Creamiest, Easiest Peanut Butter Fudge
When it comes to the busy festive season, no dessert is easier than classic fudge. This peanut butter fudge recipe is simple and quick, ready on the stovetop in minutes. I make it every year during the holidays when I need a last-minute treat for a party, potluck, or just because. It’s consistently the best-tasting fudge ever, and it’s all but failproof. If you follow the ingredients and steps exactly as they’re written, you’ll end up with perfectly rich and creamy homemade fudge every time!
3 Reasons I Love This Fudge Recipe
- Six ingredients. It’s really just 4 ingredients, with salt and vanilla added for flavor. Fudge ingredients are super pantry-friendly, too, and easy to find in stores.
- No baking. I love that this peanut butter fudge comes together quickly on the stovetop. It’s great when my oven is otherwise occupied by tray after tray of Christmas cookies during the holidays.
- Irresistibly creamy. If you’re a peanut butter lover, nothing compares to rich, fudgy, delicious peanut butter fudge made from scratch. This creamy fudge melts in your mouth and every bite tastes like sugary, nutty, buttery goodness.
The 6 Ingredients You’ll Need
Homemade peanut butter fudge needs just a few ingredients. I’ve included some notes below, and you’ll find a printable ingredients list along with measurements in the recipe card after the post.
- Sugar – Granulated sugar works best for making fudge.
- Evaporated Milk – Make sure it’s unsweetened evaporated milk and not sweetened condensed milk. They both come in cans and look similar on store shelves!
- Butter & Salt – I love to use salted butter (plus some added salt) to balance the sweetness in this recipe. Unsalted butter will also work, and you can always add additional salt to taste.
- Peanut Butter – You can make this recipe using any shelf-stable creamy peanut butter, like Jif or Skippy. Chunky peanut butter also works. I don’t recommend using all-natural peanut butter as the oils tend to separate and the fudge sets up too soft and greasy.
- Vanilla – For the best flavor, be sure to use real vanilla extract or vanilla paste, and not imitation vanilla.
How to Make Peanut Butter Fudge
I make my peanut butter fudge in a 9×9” square pan. I don’t recommend smaller than that for this recipe, as the fudge will be too thick to set up properly. This fudge takes very little time on the stovetop, but it does take a bit of attention to ensure that it cooks long enough to set. Follow the steps below, and scroll down to the recipe card for the printable recipe details.
- Boil the sugar. First, heat sugar, milk, and butter in a heavy-bottom saucepan over medium heat. Once it comes to a rolling boil, stir constantly while it cooks for 4-5 minutes.
- Add the remaining ingredients. Next, take the pot off the heat and stir in the peanut butter, vanilla, and salt. It’s OK if the combined mixture seems a bit grainy at this stage.
- Finish and cool. Pour the fudge mixture into a greased and lined square pan. The fudge will be hot, so spread it evenly using a spatula. Afterward, let the fudge cool in the pan for at least 2 hours before you slice it into squares.
Julianne’s Secrets to Perfect Fudge
- Use the right cookware. I highly recommend using a large, heavy pot or saucepan with tall sides when making fudge. It ensures even heat, so that the sugar doesn’t scorch in places and undercook in others as it melts.
- Fully dissolve the sugar. Make sure that the sugar dissolves fully into the milk and butter mixture before it comes to a full boil. This keeps the sugars from crystallizing.
- Time it right. You also want to make sure that the sugar mixture hits a hard, rolling boil before setting the timer for 5 minutes. This way, the fudge cooks long enough so you’ll end up with a smooth, firm consistency.
- Get the right consistency. As you’ll see in the step-by-step photos, the fudge mixture should be stiff (similar to the consistency of cookie dough) after you add the peanut butter, salt, and vanilla. It should not be wet or gooey.
- Use real butter. I haven’t tested this fudge recipe with a substitute like margarine, and can’t guarantee that it will firm up. Stick with real butter if you can. If you’ve had success making fudge with margarine or a butter alternative, though, let me know in the comments!
Frequently Asked Questions
It’s important to stir constantly while heating and boiling the sugar, milk, and butter. However, make sure that the mixture only cooks for 5 minutes. Overheating (and over-mixing as a result) creates sugar crystals that make fudge gritty rather than creamy.
Homemade candy that isn’t cooked for long enough won’t set properly, and the results will be very soft. On the other hand, boiling for too long overcooks the fudge and makes it hard and crumbly. Use a kitchen timer and don’t leave your fudge unattended while it boils!
How to Store
- Storing. Peanut butter fudge can be stored at room temperature for up to 1 week, or in the fridge for up to 2 weeks. Wrap it tightly or keep it in an airtight container.
- Freeze. You can freeze homemade fudge for up to 3 months. Thaw it at room temperature or in the fridge before serving.
More Homemade Candy
Classic Peanut Butter Fudge
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 36-48 squares
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This creamy, easy peanut butter fudge is a classic candy recipe that you can make on the stovetop in 15 minutes!
Ingredients
- 2 cups (380g) granulated sugar
- ⅔ cup (157ml) evaporated milk
- 4 tablespoons (56g) salted butter
- 1 ¼ cup (330g) creamy peanut butter (Jif or Skippy)
- 2 teaspoons (10ml) vanilla extract
- ¼ teaspoon salt
Instructions
- Grease a 9×9 inch pan with cooking spray and line it fully up the sides with parchment paper. Set aside.
- In a large heavy saucepan combine the sugar, milk, and butter and slowly bring to a boil over medium heat, stirring often. Once boiling, continue to cook for 4-5 minutes at a rolling boil, stirring constantly.
- Remove from the heat and stir in the peanut butter, vanilla extract, and salt until smooth and fully combined, it will appear slightly grainy.
- Pour the mixture into the prepared pan and smooth out with a silicone spatula. Let set up for at least 2 hours before removing the fudge from the pan and cutting it into cubes.
Notes
- Storage: Leftover fudge can be stored tightly wrapped at room temperature for a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Just thaw before serving.
- Make sure the mixture comes to a hard rolling boil before you start the timer. This ensures the sugars are completely dissolved and the mixture is cooked enough to give you a perfectly smooth fudge consistency.
- It’s not recommended to use anything smaller than a 9”x9” pan for this recipe.
- You can use chunky peanut butter for a bit more texture, but I would not recommend using all-natural peanut butter as it tends to be too greasy and does not set up very firm.
- It is helpful to make sure that all of the sugar is dissolved into the milk and butter mixture before it comes to a full boil. This will keep the mixture from crystallizing.
Nutrition
- Serving Size: 1 piece
- Calories: 114
- Sugar: 12.4 g
- Sodium: 69.3 mg
- Fat: 6 g
- Carbohydrates: 13.9 g
- Fiber: 0.4 g
- Protein: 2.3 g
- Cholesterol: 3.4 mg
