Peanut Butter Fudge Recipe Using Condensed Milk: Rich and Creamy No-Bake Treat

This no-bake fudge delivers creamy richness with minimal effort. I’ve refined this method to ensure perfect texture every time, using just a few pantry staples.

The magic lies in combining sweetened condensed milk with peanut butter for a smooth, velvety base. No thermometer or candy-making skills required—just stir, set, and enjoy.

You’ll love the melt-in-your-mouth consistency and the way it slices cleanly into squares. It’s the ideal treat for satisfying sweet cravings without turning on the oven.

Ready in under an hour, this fudge keeps well for days, making it a reliable option for gifting or indulging at home.

Ingredients for Peanut Butter Fudge Recipe Using Condensed Milk

A few pantry staples transform into this rich, creamy no-bake delight.

The peanut butter is the star here. Jif or Skippy work perfectly—natural peanut butter can separate and make the texture grainy. Sweetened condensed milk is non-negotiable; the thick, syrupy consistency is what gives the fudge its signature melt-in-your-mouth quality. Grab a can from the baking aisle at any grocery store—no specialty shopping required.

No condensed milk? Evaporated milk plus sugar won’t work—the ratio is all wrong. Out of peanut butter? Almond or cashew butter can substitute in a pinch, but the flavor will shift. The butter must be unsalted to control the sweetness. If you’re skipping the marshmallows (they add fluff), increase the powdered sugar by 1/4 cup for structure.

This fudge sets up fast—cover and let it cool completely before slicing. Stores beautifully at room temperature for 1 week, or freeze for 3 months in an airtight container (separate layers with parchment). The peanuts stay crunchy if you add them last, right before pressing into the pan.

Step-by-Step Instructions for Peanut Butter Fudge Using Condensed Milk

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

Step 1: Melt and Combine the Base Ingredients

In a medium saucepan, melt the 0.5 cup Unsalted Butter over low heat. I cut mine into small cubes first so it melts evenly without scorching. Once fully liquid, stir in the 14 oz Sweetened Condensed Milk and 1.5 cups Creamy Peanut Butter.

Whisk constantly until the mixture becomes completely smooth and glossy—this usually takes 3-4 minutes. You’ll notice the peanut butter losing its stiffness as it incorporates into the warm liquids. The key here is patience; rushing with high heat can cause the mixture to separate or scorch.

Step 2: Incorporate Flavor Enhancers

Remove the saucepan from heat and immediately stir in the 1 tsp Vanilla Extract and 0.5 tsp Sea Salt. The vanilla deepens the peanut butter flavor, while the sea salt balances the sweetness perfectly—don’t skip this step.

At this stage, the mixture should be thick but pourable. If it seems too stiff, return it briefly to low heat for 30 seconds while stirring. The aroma will be intensely nutty and sweet—a good sign you’re on the right track.

Step 3: Fold in Powdered Sugar and Add-Ins

Gradually add all 2 cups Powdered Sugar, about ½ cup at a time, stirring vigorously after each addition until fully incorporated. The mixture will transform from glossy to thick and dough-like as the sugar absorbs the moisture.

Once smooth, fold in the 1 cup Mini Marshmallows and 0.5 cup Chopped Roasted Peanuts. The marshmallows add a delightful fluffiness, while the peanuts provide a subtle crunch. Distribute them evenly for consistent texture in every bite.

Step 4: Set and Chill to Perfection

Press the fudge mixture evenly into a parchment-lined 8×8-inch baking dish. I use the back of a spoon dipped in warm water to smooth the top without sticking. The mixture should be level and compact, with no air pockets.

Refrigerate uncovered for at least 2 hours, or until firm to the touch. For best results, let it chill overnight—this allows the flavors to meld completely. You’ll know it’s ready when a knife inserted comes out clean with no sticky residue.

Step 5: Cut and Serve

Remove the fudge from the refrigerator and let it sit at room temperature for 10 minutes before cutting. This brief rest makes it easier to slice cleanly. Use a sharp knife dipped in hot water for smooth, professional-looking squares.

Cut into 1-inch squares—this recipe yields 16 servings. Store the fudge in an airtight container at room temperature for up to 5 days, or refrigerate for 2 weeks. The texture should be rich and creamy, with the marshmallows and peanuts adding delightful contrast in every piece.

Pro Cooking Tips for This Recipe

Low and Slow Heat

Always melt your butter and combine with condensed milk over low heat to prevent scorching. I use a heavy-bottomed saucepan for even heat distribution. High heat can cause the mixture to separate or burn, ruining the texture. 🌡️

Smooth Incorporation

When adding peanut butter, whisk constantly until the mixture is completely smooth and glossy—this takes 3-4 minutes. Patience is key here; rushing can lead to a grainy texture. The peanut butter should fully lose its stiffness as it blends.

Powdered Sugar Technique

Add the powdered sugar gradually, about ½ cup at a time, stirring vigorously after each addition. This prevents clumping and ensures a silky-smooth fudge. The mixture will thicken significantly as the sugar absorbs moisture.

Proper Chilling Time

Don’t rush the chilling step. Refrigerate the fudge uncovered for at least 2 hours, or ideally overnight. This allows the flavors to meld completely and ensures clean slices. You’ll know it’s ready when firm to the touch.

Clean Slicing Trick

For perfect squares, let the fudge sit at room temperature for 10 minutes before cutting. Use a sharp knife dipped in hot water between each slice. This simple trick gives you professional-looking pieces every time. ✨

Add-Ins Timing

Fold in the mini marshmallows and chopped peanuts only after the sugar is fully incorporated. This ensures even distribution and prevents sinking to the bottom. The marshmallows add fluffiness, while peanuts provide a satisfying crunch.

Frequently Asked Questions