Peanut Butter Fudge Recipe Sweetened Condensed Milk: Rich and Decadent No-Bake Treat

This no-bake fudge delivers rich peanut butter flavor with minimal effort. The sweetened condensed milk creates a creamy texture that melts in your mouth, while the peanut butter adds depth.

With just a few ingredients and no oven required, you can have decadent homemade candy ready in under an hour. The result is smooth, sweet, and utterly irresistible.

Ingredients for Peanut Butter Fudge Recipe Sweetened Condensed Milk

Short list. Big flavor. No oven needed for this sweet treat.

The peanut butter is the star here. Jif or Skippy work perfectly, but I’m partial to the natural stuff with just peanuts and salt (the oil separation is a pain, but worth it). Sweetened condensed milk is non-negotiable—Eagle Brand is what I always grab at Walmart. Look for full-fat versions; the low-fat just doesn’t set right.

No powdered sugar? Granulated plus a minute in the blender gets you close. Out of vanilla? A pinch of cinnamon adds warmth, but it’s not the same. The chocolate chips can be swapped for white chocolate or butterscotch if that’s your thing. Butter can be salted in a pinch—just skip the added sea salt.

This keeps 2 weeks at room temp in an airtight container (trust me, it won’t last that long). Freeze for up to 3 months if you somehow have leftovers. Slice before storing so it’s easy to grab a piece whenever the craving hits.

Step-by-Step Instructions for Peanut Butter Fudge

This no-bake method delivers smooth, rich fudge with minimal effort and maximum flavor.

Step 1: Melt and Combine the Base Ingredients

In a medium saucepan, melt the 0.25 cup Unsalted Butter over low heat. I cut the butter into small pieces first—this ensures even melting without scorching. Once melted, add the 1 can Sweetened Condensed Milk and stir until fully combined.

Next, stir in the 1.5 cups Creamy Peanut Butter until the mixture is completely smooth. I like to use a silicone spatula to scrape the bottom of the pan, preventing any hot spots. You’ll notice the mixture thickens slightly as the peanut butter incorporates.

Remove the saucepan from heat and stir in the 1 tsp Vanilla Extract. The vanilla adds depth, so use pure extract for the best flavor. At this stage, the mixture should be glossy and well-blended.

Step 2: Incorporate the Dry Ingredients

Gradually add the 2 cups Powdered Sugar to the peanut butter mixture, stirring continuously to avoid clumping. I sift the powdered sugar first—this ensures a silky-smooth texture in the final fudge.

Once the powdered sugar is fully incorporated, add the 0.25 tsp Sea Salt. The salt balances the sweetness and enhances the peanut butter flavor. Stir until the mixture is uniform and no streaks of powdered sugar remain.

The consistency should be thick and slightly sticky. If it seems too dry, let it sit for a minute—the residual heat will help soften it.

Step 3: Fold in the Chocolate and Peanuts

In a microwave-safe bowl, melt the 1 cup Semi-Sweet Chocolate Chips in 30-second intervals, stirring between each, until fully smooth. I avoid overheating to prevent seizing. Once melted, fold the chocolate into the peanut butter mixture until evenly distributed.

Finally, stir in the 0.5 cup Chopped Peanuts, reserving a small handful for garnish if desired. The peanuts add texture and a subtle crunch, but you can omit them for a smoother fudge.

Step 4: Set and Chill the Fudge

Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Press the fudge mixture into the dish, smoothing the top with the spatula. I like to press down firmly to eliminate air pockets.

Refrigerate the fudge for at least 2 hours or until firm. This chilling time is crucial—it allows the fudge to set properly so it holds its shape when cut. For best results, let it chill overnight.

Once set, lift the fudge out of the dish using the parchment paper overhang and cut into 1-inch squares. Store in an airtight container in the refrigerator for up to 1 week.

Essential Equipment for Perfect Results

Mixing Essentials

A medium saucepan with a heavy bottom is ideal for melting butter and combining ingredients without scorching. I prefer All-Clad stainless steel for even heat distribution. A silicone spatula helps scrape every bit of mixture from the pan.

Measuring Tools

Accurate measurements are key for perfect texture. I use OXO Good Grips measuring cups for dry ingredients and a liquid measuring cup for condensed milk. A kitchen scale ensures precision for peanut butter.

Baking Dish

An 8×8-inch baking dish is the standard size for this recipe. I line mine with parchment paper for easy removal. A glass dish works well too, letting you monitor the setting process through the sides. 💡

Cooling Setup

Your refrigerator needs enough space for the dish to chill undisturbed for at least 2 hours. I clear a shelf beforehand to ensure proper airflow. A wire rack helps if you’re setting multiple batches.

Cutting Tools

A sharp chef’s knife makes clean cuts through the fudge. I warm the blade slightly under hot water between cuts for smoother slices. A ruler helps maintain consistent 1-inch squares. 🔥

Storage Solutions

An airtight container keeps fudge fresh for up to 1 week. I use glass containers with snap-on lids. Wax paper between layers prevents sticking if stacking pieces.

Frequently Asked Questions