This no-bake fudge delivers creamy perfection with just a few ingredients. The combination of peanut butter and sweetened condensed milk creates a rich, velvety texture that melts in your mouth.
No oven required—just a stovetop and 15 minutes of your time. The sweetened condensed milk adds natural sweetness and a smooth, fudgy consistency that’s impossible to resist.
Each bite offers a perfect balance of nutty peanut butter and sweet, creamy richness. The result is a treat so indulgent, no one will believe how simple it is to make.
Ideal for gifting, holidays, or satisfying that sudden sweet craving. This recipe never fails to impress.
Ingredients for Peanut Butter Fudge Recipe with Sweet Condensed Milk
Seven simple ingredients deliver rich, creamy no-bake fudge every time with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 ½ cups | Smooth, unsweetened preferred |
| Sweetened Condensed Milk 🥛 | 1 can | 14 ounces, full-fat |
| Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
| Pure Vanilla Extract 🌿 | 1 tsp | High-quality for best flavor |
| Sea Salt 🧂 | ¼ tsp | Fine grain for even distribution |
| Powdered Sugar 🍚 | 2 cups | Sifted for smooth texture |
| Chopped Roasted Peanuts 🌰 | ½ cup | Optional, for topping |
The peanut butter is the foundation here. Jif Natural or Skippy Creamy work perfectly—avoid the reduced-fat versions as they can separate. Sweetened condensed milk should be full-fat Eagle Brand for the best texture. Unsalted butter from Land O’Lakes or Kerrygold gives you control over the salt content. Look for vanilla extract labeled pure, not imitation, for depth of flavor.
No sweetened condensed milk? Dulce de leche at one-to-one ratio works in a pinch. Want a nutty variation? Swap peanut butter for almond or cashew butter. For a less sweet version, reduce powdered sugar by half. The salt is crucial though—it balances all that sweetness. If you’re using salted butter, omit the added sea salt entirely.
This keeps beautifully at room temperature in an airtight container for 2 weeks. For longer storage, refrigerate for up to 1 month. The fudge firms up more when chilled, so let it sit at room temperature for 30 minutes before serving for that perfect melt-in-your-mouth texture.
Why You’ll Love This Recipe
- 5-Minute Magic: I dump everything in one pot, stir, and it’s done—no candy thermometer, no fuss. Honestly, it’s the easiest fudge I’ve ever made.
- Rich & Creamy: That combo of creamy peanut butter and sweetened condensed milk? It’s like a Reese’s cup melted into a dreamy, melt-in-your-mouth square.
- Gift-Worthy Treats: I wrap these in little boxes for teacher gifts or potlucks, and people always ask for the recipe.
- Budget Stretcher: Five ingredients, most of which I already have, and it makes a whole batch. I’ll be real: it’s cheaper than buying fancy chocolates.
Step-by-Step Instructions for Peanut Butter Fudge
This no-bake method delivers smooth, luxurious fudge with minimal effort and maximum flavor.
Step 1: Melt the Base Ingredients
In a medium saucepan, combine the 1.5 cups Creamy Peanut Butter, 1 can Sweetened Condensed Milk, and 0.5 cup Unsalted Butter cut into small cubes. Heat over low-medium heat, stirring constantly with a silicone spatula to prevent scorching.
Continue stirring until the mixture is completely smooth and the butter has fully melted—about 5-7 minutes. The texture should be glossy and uniform, with no visible butter chunks. This slow melting process ensures the ingredients emulsify properly for that signature creamy consistency.
Step 2: Incorporate Flavorings and Powdered Sugar
Remove the saucepan from heat and immediately stir in the 1 tsp Pure Vanilla Extract and 0.25 tsp Sea Salt. The mixture will be hot, so use a long-handled spoon or spatula to avoid burns.
Gradually add the 2 cups Powdered Sugar, about ½ cup at a time, stirring vigorously after each addition until fully incorporated. The mixture will thicken significantly and become more matte in appearance. Ensure there are no dry pockets of powdered sugar remaining—this guarantees a smooth, lump-free fudge.
Step 3: Set the Fudge in the Pan
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Transfer the fudge mixture to the prepared pan, using your spatula to spread it evenly into all corners.
Press down firmly with the back of the spatula to create a smooth, level surface. The fudge should be about ¾-inch thick in the pan. If the surface looks uneven, dip your spatula in warm water and smooth it out again.
Step 4: Chill and Cut into Servings
Refrigerate the fudge uncovered for at least 2 hours or until completely set. You’ll know it’s ready when the top is firm to the touch and doesn’t leave an imprint when pressed lightly with a finger. This chilling time is crucial for achieving clean, sharp cuts.
Once set, lift the fudge out of the pan using the parchment overhang and transfer it to a cutting board. Use a sharp chef’s knife (dipped in hot water and wiped dry between cuts for the cleanest edges) to slice into 16 equal squares. For added texture, sprinkle the 0.5 cup Chopped Roasted Peanuts over the top before chilling or press them lightly into the fudge after cutting.
Pro Tips For Making Peanut Butter Fudge Recipe With Sweet Condensed Milk
- Cook Low and Slow: Heat the mixture over medium-low—any higher and the condensed milk can scorch. I learned this the hard way after ruining a batch with burnt caramel notes.
- Use Room-Temp Butter: Softened unsalted butter blends smoothly into the peanut butter, while cold butter creates frustrating lumps. About 30 minutes on the counter does the trick.
- Don’t Skip the Salt: A pinch of sea salt cuts through the sweetness and makes the peanut butter flavor pop. Sounds weird, but it works.
- Chill Before Cutting: Let the fudge set in the fridge for at least 2 hours before slicing—otherwise, you’ll have a sticky, uneven mess. Yes, even if you’re impatient like me.
Storing and Reheating Leftovers
Room Temperature Storage
For short-term storage, keep your fudge in an airtight container at room temperature. It stays fresh and delicious for up to 2 weeks this way. I prefer glass containers with snap-tight lids for best results.
Refrigerator Storage
If you want to extend its life, refrigerate the fudge in an airtight container for up to 1 month. The chilled fudge will be firmer, so let it sit at room temperature for 30 minutes before serving for that perfect texture. ❄️
Freezing for Long-Term
For storage beyond a month, wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. This keeps the fudge fresh for up to 3 months. Thaw overnight in the fridge before serving.
Reheating Not Needed
This no-bake treat doesn’t require reheating—just let it come to room temperature naturally. If you’ve stored it in the fridge or freezer, 30 minutes at room temperature is all it needs to soften perfectly.
Serving After Storage
After storage, if the surface looks dry, press a damp paper towel over the top for 10 minutes to restore moisture. This trick works especially well for fudge that’s been refrigerated or frozen. 💡
Gifting Tips
For gifting, layer pieces between sheets of parchment paper in a decorative tin. It will stay fresh for 5-7 days at room temperature, making it perfect for sharing with friends and family.
Nutrition Facts
Frequently Asked Questions
Can I use crunchy peanut butter instead of smooth?
Yes, but the texture will be less uniform. For best results, use creamy peanut butter and add 0.5 cup chopped peanuts after mixing. This gives you control over the nut distribution.
Why did my fudge turn out grainy?
Graininess usually means the powdered sugar wasn’t fully incorporated. Stir in each addition until completely smooth before adding more. Heating the mixture too quickly can also cause this issue.
How long does it take to set in the fridge?
Plan for at least 2 hours in the refrigerator. For faster results, place it in the freezer for 1 hour, but let it sit at room temperature for 10 minutes before cutting.
Can I substitute regular milk for condensed milk?
No, regular milk lacks the sugar and thickness needed. For a substitute, use 1 cup evaporated milk + 1.5 cups sugar cooked to a syrup. However, sweetened condensed milk is ideal.
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