Easy to make in minutes, peanut butter fudge is a creamy, irresistible treat! It’s great for parties, gifts, or keeping in the fridge for a quick sweet fix.

Squares of light brown fudge are stacked on parchment paper in a round metal tin.

I loved making (and eating!) fudge as a kid. It was my go-to homemade gift, and if we traveled anywhere with a candy counter I had to have a small taste.

One of my distant relatives headed the fudge table at their store, so maybe it’s in my blood. But either way, fudge is a sweet snack that never fails to bring a smile!

Peanut butter fudge is one of my favorites. We always have the ingredients on hand, so a batch is only minutes away. Plus, one batch of fudge makes a lot, so you’re set for dessert for the whole squad, or just enjoying piece by piece.

You don’t need a candy thermometer to make this recipe, so grab your ingredients and let’s go!

Ingredients for peanut butter fudge

This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the right.

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Bowls of brown sugar, powdered sugar, peanut butter, and butter, with small containers of vanilla and milk on a marble surface. Each ingredient is labeled.

You’ll need:

Creamy peanut butter
Unsalted butter
Brown sugar
Milk
Vanilla extract
Powdered sugar (confectioners’)

While some recipes call for white granulated sugar, I prefer using brown sugar for the deeper flavor and notes of caramel. You can use dark brown sugar if you want to have an even more pronounced flavor.

I do not recommend using natural peanut butter for this recipe. Due to the separation of oils, your peanut butter might be too thick or too thin even after stirring to re-incorporate, and as a result your fudge may not set or may be too gritty.

I use 2% milk for this recipe. Whole milk or 1% should also work; I do not recommend skim.

Squares of peanut butter fudge are arranged on a plate and in a parchment-lined bowl, with a measuring cup of peanut butter nearby on a white surface.

Essential tools

You’ll need a saucepan that is deep enough to contain the candy mixture as it boils. You don’t want it to boil over! A 4-quart pan should be large enough. (If you are doubling this recipe, obviously you’ll need a larger pot.)

You do not need a candy thermometer here, but it can be helpful if you are new to making fudge and want to rely on temperature rather than visual cues. Fudge is cooked to the “soft ball” stage, which is 234°F (or 112°C).

You will also need a pan to pour the fudge into. I like thick squares, so I use an 8×8 or 9×9-inch square pan.

I mix this fudge with an electric hand mixer for the best texture. You can do this by hand if needed.

How to make this recipe

First, measure all of your ingredients so you can grab them quickly. Put the powdered sugar in a large bowl for mixing. Line a square baking pan with strips of parchment paper for easy removal and cutting, or very lightly coat with nonstick spray.

Sliced pieces of butter melting in a stainless steel pan on a stovetop.

Melted butter, brown sugar, and milk are being combined in a stainless steel saucepan on a stovetop.

Set a large saucepan over medium heat and add the butter. Once the butter is melted, stir in the brown sugar and milk. Bring the mixture to a boil while you stir often to dissolve the sugar.

Once at a boil that cannot be stirred down (rolling boil), boil for 2 minutes, stirring frequently to prevent overflow and scorching on the bottom.

A saucepan on a stovetop containing a bubbling, caramel-colored mixture.

A metal pan containing melted butter, peanut butter, and a splash of vanilla extract, ready to be mixed together.

Remove the pan from the head and add the peanut butter and vanilla. Be very careful; the mixture is hot and adding the vanilla can cause it to bubble a bit. Stir until the mixture is completely smooth, then scrape it all into the bowl with the powdered sugar.

Using an electric hand mixer fitted with beaters, beat until completely smooth and uniform in color. The fudge will be cooling as you mix, thickening and becoming tacky rather than runny.

A bowl of brown batter with a red spatula and a separate bowl of white powdered ingredients on a white countertop.

A large metal mixing bowl filled with creamy, light brown batter, likely cookie dough or cake batter, on a white surface.

Scoop the fudge into your prepared pan. Spread evenly to the edges and into the corners, but try to not compress too much.

Cover and chill the fudge until cooled and firm. Turn out and cut into squares or desired shapes.

A plate with neatly stacked cubes of light brown fudge, with more fudge pieces and a cloth napkin in the background.

Storage tips

This peanut butter fudge keeps best in the refrigerator to maintain its creamy texture. Store it in an airtight container, with parchment or waxed paper between the layers to keep the fudge from sticking.

It will keep for about 2 weeks in the fridge.

If you choose to store the fudge at room temperature, make sure it is in an airtight container in a cool, dry place away from sunlight. It will keep about 1 week, but if you notice the fudge getting melty, put it in the fridge!

A close-up of several cubes of light brown fudge stacked on a white surface.

This sweet snack is great alongside easy chocolate peanut clusters. Make this peanut butter fudge recipe when your sweet tooth is calling!