I made the Easiest Peanut Butter Fudge and honestly it vanished from the counter before anyone could ask for a second piece.

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I’m obsessed with this old fashioned peanut butter fudge. It’s the Easiest Peanut Butter Fudge I’ve ever tasted, creamy and dangerously dense, and I’ll lie, I keep a secret stash.

I love how pure peanut butter and granulated sugar can act like magic, no fuss, just mouth-melting candy that disappears fast. But really, it’s the texture that gets me: silky, slightly grainy in the very best way, not too sweet, with that nutty punch.

I bring it to parties and people accuse me of hoarding the Peanut Butter Fudge Recipe. Also, I flirt with disaster.

Guilty. I don’t even apologize.

Ingredients

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Granulated sugar gives the sweet backbone and classic fudgy, slightly grainy texture.
Whole milk adds creaminess and helps the fudge set smooth and rich.
Unsalted butter brings real richness.
Basically it makes the fudge silky.
Creamy peanut butter offers nutty depth, protein punch, and that irresistible gooeyness.
Pure vanilla gives warm, cozy notes.
Plus it cuts the sweetness.
Fine salt balances sweetness.
Basically it makes the peanut flavor pop.
Nonstick spray or butter keeps fudge from sticking, so you won’t wrestle it out.

Ingredient Quantities

2 cups granulated sugar — yes sugar, not powdered

1/2 cup whole milk

1/4 cup unsalted butter, cut into pieces

1 1/2 cups creamy peanut butter, room temp so it mixes better

1 teaspoon pure vanilla extract

1/4 teaspoon fine salt, or a pinch more if your peanut butter is very sweet

Nonstick cooking spray or a little extra butter for the pan, to grease it

How to Make this

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1. Line an 8×8 inch pan with parchment or foil and grease it with nonstick spray or a little butter so the fudge comes out easy.

2. In a medium heavy saucepan combine 2 cups granulated sugar and 1/2 cup whole milk over medium heat. Stir until the sugar dissolves.

3. Bring the mixture to a gentle boil, stirring often so it doesn’t scorch, and let it boil about 2 to 3 minutes until it’s slightly thicker and the bubbles look a bit more syrupy.

4. Remove the pan from heat and immediately add 1/4 cup unsalted butter pieces, stirring until fully melted and incorporated.

5. Stir in 1 1/2 cups creamy peanut butter (room temperature so it mixes smooth) until the mixture is glossy and even.

6. Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt, taste and add a pinch more salt if your peanut butter is super sweet. Mix well.

7. If the fudge seems grainy or stiff, return to very low heat for 10 to 20 seconds and stir vigorously until smoother, then take off the heat right away.

8. Pour the hot fudge into the prepared pan, spread it evenly with a spatula and tap the pan on the counter to remove any air bubbles.

9. Let it cool at room temperature until set, about 1 to 2 hours, or speed it up by putting it in the fridge for 30 to 45 minutes.

10. Once firm lift the fudge from the pan, peel off the paper or foil and cut into squares. Store in an airtight container at room temp for a few days or in the fridge for longer.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment or foil and greased)
2. Medium heavy-bottomed saucepan (so it doesn’t scorch)
3. Wooden spoon or heatproof silicone spatula (for stirring and smoothing)
4. Measuring cups and spoons (2-cup measure, 1/2 cup, 1/4 cup, teaspoon)
5. Candy or instant-read thermometer (optional but helpful to judge thickness)
6. Small bowl or ramekin (for holding butter pieces and measuring vanilla)
7. Rubber spatula or offset spatula (to spread the hot fudge evenly)
8. Airtight storage container or parchment-lined baking sheet (for cooling/cutting and storing)

FAQ

Q: Do I have to use granulated sugar, not powdered? A: Yes, this recipe needs granulated sugar. Powdered sugar has cornstarch and will change the texture and sweetness too much.

Q: What if I don’t have a candy thermometer? A: No problem. After it starts bubbling, boil 4 to 6 minutes and watch color. It should be slightly thick and syrupy. It’s less precise but works if you pay attention.

Q: Can I use chunky peanut butter instead? A: Sure. Chunky will add nut pieces and a different mouthfeel. You might want to stir a bit longer so the nuts distribute evenly.

Q: Why did my fudge turn grainy? A: Most likely it was cooked too long or sugar crystallized from too much stirring while boiling. Use a heavy pan and stop stirring once it’s boiling.

Q: How long does the fudge keep? A: Kept in an airtight container in the fridge it’s good for about 2 weeks. You can freeze it up to 3 months, wrap squares individually.

Q: Can I halve or double the recipe? A: Yes, scale it. Use the same cooking cues though, not just time. A larger batch may take longer to reach the right temperature.

Q: Any ideas for variations? A: Stir in mini chocolate chips, swirl melted chocolate on top, or add a tablespoon of honey for deeper flavor. If you want a chocolate layer, melt 1/2 cup chocolate and pour over set fudge then chill.

Old Fashioned Peanut Butter Fudge Recipe Substitutions and Variations

Sugar (2 cups granulated) -> Light brown sugar or packed dark brown sugar. Gives a deeper, more caramel flavor and a slightly softer texture, but use same volume, press it down when measuring.
Whole milk (1/2 cup) -> Evaporated milk for richer, creamier fudge, or unsweetened almond milk if you need dairy free. If using almond milk, the fudge will be a bit less set so chill longer.
Unsalted butter (1/4 cup) -> Coconut oil (use solid, not melted) for a dairy free option, or stick margarine if you’re out of butter. Coconut oil can make the fudge a touch firmer when cold.
Creamy peanut butter (1 1/2 cups) -> Almond butter or sunflower seed butter work great for nut allergies or different flavor. If you swap to chunky peanut butter, chop a bit finer or expect a chunkier bite.

Pro Tips

1. Watch the boil, not the clock. Sugar burns fast, so keep the heat medium and stir often. If it starts smelling sharp or the pan darkens, toss it and start over, cause burnt sugar ruins the whole batch.

2. Use room temp peanut butter and warm the butter a little so everything blends fast. If it looks grainy, put it back on very low heat for just 10 to 20 seconds and stir like crazy, then take it off. Overheating will make it too hard, underheating makes it grainy.

3. Taste and balance the salt. Some peanut butters are super sweet, so add an extra pinch of fine salt if needed. A little extra salt makes the peanut flavor pop, but don’t overdo it or it’ll taste salty.

4. Chill smart for cleaner cuts. Let it set at room temp for best texture, but if you need it faster cool it in the fridge for 30 to 45 minutes. To cut neat squares, warm a knife under hot water, wipe it dry, then slice. Repeat heating the knife between cuts for smooth edges.

Old Fashioned Peanut Butter Fudge Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made the Easiest Peanut Butter Fudge and honestly it vanished from the counter before anyone could ask for a second piece.

Servings

servings

Calories

268

kcal

Equipment: 1. 8×8 inch baking pan (lined with parchment or foil and greased)
2. Medium heavy-bottomed saucepan (so it doesn’t scorch)
3. Wooden spoon or heatproof silicone spatula (for stirring and smoothing)
4. Measuring cups and spoons (2-cup measure, 1/2 cup, 1/4 cup, teaspoon)
5. Candy or instant-read thermometer (optional but helpful to judge thickness)
6. Small bowl or ramekin (for holding butter pieces and measuring vanilla)
7. Rubber spatula or offset spatula (to spread the hot fudge evenly)
8. Airtight storage container or parchment-lined baking sheet (for cooling/cutting and storing)

Ingredients

2 cups granulated sugar — yes sugar, not powdered
1/2 cup whole milk
1/4 cup unsalted butter, cut into pieces
1 1/2 cups creamy peanut butter, room temp so it mixes better
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt, or a pinch more if your peanut butter is very sweet
Nonstick cooking spray or a little extra butter for the pan, to grease it

Directions

Line an 8×8 inch pan with parchment or foil and grease it with nonstick spray or a little butter so the fudge comes out easy.
In a medium heavy saucepan combine 2 cups granulated sugar and 1/2 cup whole milk over medium heat. Stir until the sugar dissolves.
Bring the mixture to a gentle boil, stirring often so it doesn't scorch, and let it boil about 2 to 3 minutes until it's slightly thicker and the bubbles look a bit more syrupy.
Remove the pan from heat and immediately add 1/4 cup unsalted butter pieces, stirring until fully melted and incorporated.
Stir in 1 1/2 cups creamy peanut butter (room temperature so it mixes smooth) until the mixture is glossy and even.
Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt, taste and add a pinch more salt if your peanut butter is super sweet. Mix well.
If the fudge seems grainy or stiff, return to very low heat for 10 to 20 seconds and stir vigorously until smoother, then take off the heat right away.
Pour the hot fudge into the prepared pan, spread it evenly with a spatula and tap the pan on the counter to remove any air bubbles.
Let it cool at room temperature until set, about 1 to 2 hours, or speed it up by putting it in the fridge for 30 to 45 minutes.
Once firm lift the fudge from the pan, peel off the paper or foil and cut into squares. Store in an airtight container at room temp for a few days or in the fridge for longer.

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.