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

This no-bake fudge delivers rich peanut butter flavor with a velvety texture that melts in your mouth. I developed this recipe after years of testing, perfecting the balance between sweetness and nutty depth.

The secret lies in the combination of sweetened condensed milk and smooth peanut butter, creating a foolproof base that sets perfectly without baking. Just five minutes of prep and a few hours of chilling separate you from this indulgent treat.

Each square offers a dense, fudgy bite with no grainy aftertaste. The addition of vanilla enhances the peanut butter’s natural richness, while a pinch of salt keeps the sweetness from becoming overwhelming.

Ideal for gifting, holiday trays, or satisfying sudden sweet cravings. This method guarantees consistent results every time.

Ingredients for Peanut Butter Fudge Recipe Using Sweetened Condensed Milk

Six simple ingredients create this decadent no-bake treat with melt-in-your-mouth texture.

The peanut butter is the star here—Jif or Skippy natural work great, but Trader Joe’s has a creamy version that’s perfect (just stir it well first). Sweetened condensed milk is non-negotiable for that signature texture. Eagle Brand is the classic choice, and any grocery store carries it. Butter should be unsalted so you control the salt content. Always use pure vanilla, not imitation (the flavor difference is night and day).

Out of peanut butter? Almond butter or cashew butter work in a pinch (though flavor changes slightly). No sweetened condensed milk? Evaporated milk plus sugar won’t give the same result—just grab a can. Powdered sugar can’t be skipped, but cornstarch in the mix helps prevent graininess. Need to make it gluten-free? Check your peanut butter label—some brands process in shared facilities.

This sets up beautifully at room temperature but firms fastest in the fridge. Keeps in an airtight container for 2 weeks at room temp or 1 month refrigerated. Freeze for up to 3 months (thaw overnight before serving). Cut into squares once fully set for easy portioning.

Step-by-Step Instructions for Peanut Butter Fudge

This no-bake method guarantees smooth, creamy results 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 keep the temperature gentle to prevent scorching—this is key for smooth texture. Once melted, add the 1 can Sweetened Condensed Milk and stir until fully combined.

Watch for the mixture to become glossy and slightly thickened—this usually takes 2-3 minutes. Don’t let it boil. You’re building the foundation for that signature velvety consistency everyone loves in this treat.

Step 2: Incorporate the Peanut Butter

Remove the saucepan from heat and immediately stir in the 2 cups Smooth Peanut Butter. I use a wooden spoon for this—it helps work the peanut butter into the warm mixture without introducing air bubbles.

Keep stirring until the mixture is completely smooth and uniform in color. This step transforms the liquid base into a thick, rich paste. If it seems too stiff, don’t worry—it’ll loosen slightly as you continue.

Real talk: this is where most people under-mix. Don’t stop until you see no streaks of peanut butter remaining.

Step 3: Add Flavor and Texture Enhancers

Stir in the 1 tsp Pure Vanilla Extract and 0.25 tsp Fine Sea Salt. The vanilla adds depth, while the salt cuts through the sweetness beautifully. I always use pure vanilla extract here—imitation just doesn’t deliver the same richness.

Now gradually add the 1.5 cups Powdered Sugar, about ½ cup at a time, stirring well after each addition. This prevents clumping and ensures an ultra-smooth final product. The mixture will become noticeably thicker as the sugar incorporates.

Step 4: Set and Cut the Fudge

Transfer the fudge mixture to a parchment-lined 8×8-inch baking dish. Use a spatula to press it into an even layer. Here’s the thing—I wet my spatula slightly with warm water to prevent sticking while smoothing the surface.

Let it set at room temperature for 2-3 hours (or 1 hour in the refrigerator if you’re impatient). You’ll know it’s ready when the top is firm to the touch and doesn’t leave an indent when pressed lightly.

Cut into 1-inch squares using a sharp knife. For clean cuts, I run the knife under hot water between each slice. Store in an airtight container at room temperature for up to 1 week—though it rarely lasts that long.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always mix the dry ingredients—1.5 cups powdered sugar and 0.25 tsp sea salt—the night before. Store in a sealed container to keep it lump-free. This small step saves 5 minutes on busy days. 💡

Early Morning Mix

Combine the sweetened condensed milk and melted 0.25 cup butter first thing in the morning. Let it sit at room temperature while you prep other ingredients. The mixture stays stable for 2 hours before needing to be heated.

Fridge Setting Hack

If you’re short on time, spread the fudge in your 8×8-inch dish and refrigerate for just 1 hour. It’ll set faster than at room temperature. Just

Portion Before Chilling

For easy grab-and-go treats, line mini muffin tins with parchment squares. Spoon in the mixture and chill. These bite-sized portions set in 45 minutes and are perfect for lunchboxes. ✨

Gifting Prep

Cut the fudge into squares after 2 hours of setting, but leave it in the pan. Cover tightly and store at room temperature. The next day, it’ll be perfectly firm for packaging in wax paper-lined boxes.

Long-Term Storage

This treat freezes beautifully for up to 3 months. Wrap individual squares in plastic, then place in a freezer bag. Thaw at room temperature for 30 minutes before serving—no one will know it wasn’t fresh.

Frequently Asked Questions