I just made a Peanut Butter Fudge Easy that’s stupidly soft and creamy and will vanish from your holiday tin faster than you think.

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I’m obsessed with this Peanut Butter Fudge Recipe because it hits sweet and salty in one soft, creamy bite. I love how the texture from creamy peanut butter makes it melt against your teeth.

I’m giddy over the nostalgia. The real, sticky, slightly salty nibble that demands a second square.

But I’m lazy, so the Easiest Peanut Butter Fudge All Recipes tag is my dream label. No fluff, just pure candy joy.

It disappears fast at parties. I’ll probably hoard a slab in my fridge.

Zero regrets. Pass one over and I will fight you, seriously

Ingredients

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Sugar brings that old-school candy sweetness and slight snap you’ll crave in each bite really.
Milk makes the fudge creamy and smooth, like it’s warm milk chocolate comfort instantly seriously.
Basically butter adds rich, buttery depth and helps it feel indulgent, not chalky always seriously.
Creamy peanut butter gives roasted peanut punch, body, and a little protein boost comfort really.
Plus vanilla lends a cozy vanilla aroma that rounds out the sweetness subtle oh.
Salt wakes up flavors, cuts the sweetness, and makes it taste homemade every time.
Optional chopped peanuts add crunchy contrast and a rustic, party ready texture.

Ingredient Quantities

2 cups granulated sugar

1/2 cup whole milk

1/4 cup unsalted butter

1 cup creamy peanut butter (stir well, not the natural runny kind)

1 teaspoon vanilla extract

1/4 teaspoon salt

Optional: 1/4 cup chopped peanuts for texture

How to Make this

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1. Line an 8×8 inch pan with parchment or foil and grease it lightly with butter, set aside.

2. In a medium heavy saucepan combine 2 cups granulated sugar, 1/2 cup whole milk and 1/4 cup unsalted butter. Stir to combine before heating.

3. Bring mixture to a steady boil over medium heat, stirring often so the sugar doesnt scorch on the bottom. Use a candy thermometer if you have one and cook to about 234 to 240 F (soft ball stage). If you dont have a thermometer, boil about 5 to 7 minutes once it reaches a rolling boil, watching carefully.

4. Remove pan from heat immediately when it hits temperature or the time is up. Let it sit for 1 minute without stirring to calm the bubbling.

5. Add 1 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Stir vigorously until the peanut butter is fully melted and the mixture looks glossy and smooth. A wooden spoon or heatproof spatula works best.

6. Beat the mixture for 2 to 3 minutes as it cools slightly; this helps make the fudge creamy and less grainy. Dont overbeat though or it can get too stiff.

7. If using, fold in 1/4 cup chopped peanuts for extra texture, save a few to sprinkle on top if you like.

8. Pour the fudge into the prepared pan, smooth the top with a spatula and press the reserved peanuts on top if you saved any.

9. Let the fudge cool at room temperature until set, then chill in the fridge for at least 1 to 2 hours before cutting into squares. Store in an airtight container in the fridge for up to 2 weeks.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment or foil (so it pops out easier)
2. Medium heavy‑bottomed saucepan for the sugar mix
3. Candy thermometer, if you got one, to hit soft ball stage accurately
4. Wooden spoon or a sturdy heatproof silicone spatula for stirring
5. Measuring cups and teaspoons (2 cups, 1/2 cup, 1/4 cup, 1 tsp, 1/4 tsp)
6. Large heatproof mixing bowl to finish and beat the fudge a bit
7. Rubber spatula or offset spatula to smooth the top before chilling
8. Sharp knife and a cutting board to slice the set fudge into squares
9. Airtight container for storing in the fridge once cut

You can skip the thermometer and judge by boil time, but having one makes it way easier.

FAQ

Q: Can I use natural peanut butter? A: It's not recommended because natural peanut butter is runny and separated, which makes the fudge oily and soft. Use a creamy, stabilized peanut butter instead.

Q: Do I need a candy thermometer? A: No, but it's helpful. Without one boil 4 to 5 minutes after bubbling starts, stirring often. The thermometer gives more reliable results.

Q: Why is my fudge grainy? A: Graininess comes from sugar crystallizing while cooling. Stir well off the heat to dissolve crystals and avoid rapid cooling or splashing sugar on the sides of the pan.

Q: How do I store the fudge? A: Keep it in an airtight container in the fridge for up to 2 weeks. You can freeze it for up to 3 months, wrapped tightly.

Q: Can I make this without dairy? A: You can try substituting a non-dairy milk and vegan butter, but texture may change. Use full-fat alternatives for best results.

Q: My fudge is too soft, what happened? A: It was probably undercooked or had too much oily peanut butter. Reheat gently with a little milk, cook a bit longer, then reset in the pan.

Q: Can I add mix-ins? A: Yes. Stir in chopped peanuts, pretzel bits, mini chocolate chips, or a swirl of chocolate before it sets.

Easy Peanut Butter Fudge Recipe Substitutions and Variations

2 cups granulated sugar: swap for 2 cups light brown sugar for a deeper, caramel note; or use 1 3/4 cups powdered sugar plus 1/4 cup granulated to keep texture smoother.
1/2 cup whole milk: use 1/2 cup evaporated milk for creamier, richer fudge; or 1/2 cup almond milk if you want dairy free, but texture will be slightly softer.
1/4 cup unsalted butter: replace with 1/4 cup coconut oil (melted) to add a touch of coconut flavor and keep it dairy free; or use 1/4 cup salted butter and omit the 1/4 teaspoon salt.
1 cup creamy peanut butter: swap for 1 cup almond butter or cashew butter for a different nutty profile; if using natural runny peanut butter, chill it first and stir well to avoid greasy separation.

Pro Tips

1. Use a candy thermometer if you got one, it takes the guesswork out. If you dont, watch for a steady rolling boil and time 5 to 7 minutes once it gets there. Don’t stop stirring early or the sugar will scorch.

2. Warm the peanut butter a bit in the microwave for 10 to 15 seconds before adding it. It mixes in smoother and you’re less likely to get little clumps or a grainy texture.

3. When you take the pan off the heat, let it sit exactly about 1 minute before stirring. That little pause calms the bubbling and helps the final texture. Then stir vigorously until glossy, but dont keep beating it forever or it will get too stiff.

4. If you want extra chew and contrast, fold in most of the chopped peanuts but save a few to press on top. Pressing them in while still slightly warm helps them stick instead of falling off later.

5. Let the fudge cool fully at room temp before chilling. Rushing it into the fridge can cause sweating or a dull finish. Store in an airtight container in the fridge and bring to room temp a few minutes before serving so it softens.

Easy Peanut Butter Fudge Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made a Peanut Butter Fudge Easy that's stupidly soft and creamy and will vanish from your holiday tin faster than you think.

Servings

servings

Calories

314

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment or foil (so it pops out easier)
2. Medium heavy‑bottomed saucepan for the sugar mix
3. Candy thermometer, if you got one, to hit soft ball stage accurately
4. Wooden spoon or a sturdy heatproof silicone spatula for stirring
5. Measuring cups and teaspoons (2 cups, 1/2 cup, 1/4 cup, 1 tsp, 1/4 tsp)
6. Large heatproof mixing bowl to finish and beat the fudge a bit
7. Rubber spatula or offset spatula to smooth the top before chilling
8. Sharp knife and a cutting board to slice the set fudge into squares
9. Airtight container for storing in the fridge once cut

You can skip the thermometer and judge by boil time, but having one makes it way easier.

Ingredients

2 cups granulated sugar
1/2 cup whole milk
1/4 cup unsalted butter
1 cup creamy peanut butter (stir well, not the natural runny kind)
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/4 cup chopped peanuts for texture

Directions

Line an 8×8 inch pan with parchment or foil and grease it lightly with butter, set aside.
In a medium heavy saucepan combine 2 cups granulated sugar, 1/2 cup whole milk and 1/4 cup unsalted butter. Stir to combine before heating.
Bring mixture to a steady boil over medium heat, stirring often so the sugar doesnt scorch on the bottom. Use a candy thermometer if you have one and cook to about 234 to 240 F (soft ball stage). If you dont have a thermometer, boil about 5 to 7 minutes once it reaches a rolling boil, watching carefully.
Remove pan from heat immediately when it hits temperature or the time is up. Let it sit for 1 minute without stirring to calm the bubbling.
Add 1 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Stir vigorously until the peanut butter is fully melted and the mixture looks glossy and smooth. A wooden spoon or heatproof spatula works best.
Beat the mixture for 2 to 3 minutes as it cools slightly; this helps make the fudge creamy and less grainy. Dont overbeat though or it can get too stiff.
If using, fold in 1/4 cup chopped peanuts for extra texture, save a few to sprinkle on top if you like.
Pour the fudge into the prepared pan, smooth the top with a spatula and press the reserved peanuts on top if you saved any.
Let the fudge cool at room temperature until set, then chill in the fridge for at least 1 to 2 hours before cutting into squares. Store in an airtight container in the fridge for up to 2 weeks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.