Peanut Butter Fudge
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This creamy homemade Peanut Butter Fudge recipe uses just six basic ingredients (and no marshmallow or condensed milk!). It takes minutes to prepare on the stove and sets up beautifully every single time. Recipe includes a how-to video!
Perfect Homemade Fudge
This peanut butter fudge recipe is one of my favorite old-fashioned candy recipes. It’s easy to make, offers the perfect juxtaposition of sweet and salty, and is so, so creamy and soft that, despite its decadence, you’ll find yourself popping piece after piece until you’ve accidentally cleaned out an entire pan that you’d planned on gifting and oh-no, now you have to make more…
Making candy at home can be intimidating, but this recipe is a great one for beginners! Before you begin, make sure to read over my easy tips (detailed below) and grab your candy thermometer, and it’s not a bad idea to watch the video in the recipe card before starting.
First, though, I want to remind you that the biggest “trick” to making just about any candy is really just having lots of patience. Those of you who’ve spent a literal hour steadfastly stirring homemade caramels know this is true, and that you’ll be well rewarded for your efforts.
Don’t crank up the heat to try and speed things along, or you may end up burning your sugar and ruining your fudge! Also, make sure to use a candy thermometer; it’s the most accurate way to know when your candy has reached the exact temperature and consistency we’re looking for. Now, let’s get started!
What You Need
As with most of my candy recipes, you want to have all of your ingredients pre-measured and readily available before you get started (“Mise en place”, as the French say). Here’s what you need:
- Peanut butter. Use creamy, “regular” peanut butter. I don’t recommend using the “natural” kind that separates.
- Evaporated Milk. This is NOT the same thing as condensed milk! Pardon my caps and exclamation points, but this is a common mistake as the two look very similar and are often sold right beside each other, so make sure you grab evaporated milk and shake it really well before adding it.
- Sugar. We’ll be using regular granulated sugar for this recipe.
- Butter. Use unsalted butter since we’re adding salt ourselves. Make sure to let your butter soften to room temperature and cut it into tablespoon-sized pieces before getting started.
- Vanilla. I love the combination of vanilla and peanut butter here. Homemade vanilla extract is a great option in this recipe!
- A good candy thermometer. I recommend a digital one (much easier to read than the alternative). I’ve linked to the one I use and love in the “equipment” section of the recipe below.
SAM’S TIP: Keep a moist pastry brush nearby and (only before the mixture begins boiling) use it to gently wipe down the sides of the pot to prevent any sugar crystals from forming. Wiping this off early will go a long way in preventing sugar crystals from forming later.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peanut Butter Fudge
Before you begin: Prepare your work station – Measure out all ingredients and grease or line your pan with parchment.
- Bring to a boil – Stir together the milk and sugar over medium heat until the mixture boils. Use a wet pastry brush to brush away any sugar crystals during this time only.
- Stir continuously – Once boiling, attach your candy thermometer and begin stirring continuously until the mixture reaches 234-236F.
- Remove from heat – Once the fudge reaches proper temperature, remove it from the heat and stir in the remaining ingredients until smooth.
- Let it set – Pour the fudge into your prepared pan and let it set completely before slicing.
SAM’S TIP: Avoid scraping the sides of the pot when pouring your fudge into your pan, or you may end up with grainy fudge. I’ll usually pour out as much fudge as I can, then scrape the candy on the sides into a separate small container. It still tastes good, so you can enjoy it separately without compromising your fudge.
Frequently Asked Questions
My preferred method for storing this fudge is in an airtight container at room temperature. It will keep this way for up to two weeks (just be sure to keep it out of direct sunlight).
Unlike many other candy recipes, peanut butter fudge can also be stored in the refrigerator. The fridge does tend to dry out the fudge though, so it will lose its creaminess if stored this way. If this doesn’t bother you, you can store your it in a sealed container in the fridge and it will keep for several weeks.
This peanut butter fudge recipe is much more resistant to becoming grainy than my favorite chocolate fudge recipe, making it a great option for a candy beginner!
Despite this, I still recommend following a few grain-preventing best practices, like brushing the sugar crystals back into the pot with a damp pastry brush before the candy boils and not scraping the sides of the pot when pouring your fudge out of the pan.
Yes! For best results, allow your fudge to completely cool and set after cooking it. Then, cut it into pieces and wrap each piece individually in cling wrap (make sure to wrap well) before placing in a sealed bag or container to freeze for several months. To thaw, simply allow the wrapped pieces to sit at room temperature for several hours.
Love homemade fudge? Try my cookie dough fudge or festive peppermint bark fudge!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Peanut Butter Fudge
Ingredients
- 2 cups (400 g) granulated sugar
- ⅔ cup (160 ml) evaporated milk, shake well before pouring
- ¾ cup (210 g) creamy peanut butter
- 4 Tablespoons unsalted butter, cut into 4 pieces and softened to room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- It’s important to have all of your ingredients ready before beginning! Read through the whole recipe before you start and measure out all your ingredients beforehand (the peanut butter, butter, vanilla, and salt should be prepped and ready to go nearby).¾ cup (210 g) creamy peanut butter, 4 Tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon salt
- Prepare an 8×8 baking dish (this will yield thinner pieces) or 9×5 bread pan (for thicker pieces) by lightly greasing with butter or lining with parchment paper. Set aside.
- Combine sugar and evaporated milk in a medium-sized saucepan over medium heat.2 cups (400 g) granulated sugar, ⅔ cup (160 ml) evaporated milk
- Stir ingredients occasionally over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may have begun to settle on the side of the pot to prevent sugar crystals.
- Continue to stir occasionally until sugar is dissolved and mixture comes to a boil (don’t turn up the heat, keep on medium or you run the risk of burning your fudge). Once mixture comes to a boil, attach your candy thermometer. Be sure that the point of the candy thermometer is in the middle of the mixture and not touching the bottom of the pan.
- Cook, stirring continuously, until fudge reaches 234-236°F (112-113°C).
- Once fudge reaches temperature, immediately remove from heat and add your peanut butter, butter, vanilla extract, and salt. Stir (avoid scraping the sides of the pot) until butter and peanut butter are melted and mixture is smooth and has started to thicken (1-3 minutes).
- Pour into prepared pan (don’t scrape the sides of the pot while pouring) and allow to set completely (several hours at room temperature or you can expedite the process by refrigerating).
- Once fudge has set, slice into small pieces and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I found the use of a large plastic ladle to be most helpful in smoothing out the fudge in the pan.
I did it!! I have been looking for a recipe that was like my dads and this is it! What childhood memories this brings back – thank you, thank you, thank you! If I could offer 1 suggestion – I nearly lost it when you wet that brush to get the crystals off the sides – it’s the only thing I didn’t have ready (you didn’t mention it the beginning) and it was fairly important – if you ever redo the video PLEASE put it on the list of essentials as I scattered while my delicious concoction was starting to boil – in a near panic I made a pastry brush work but that was a bit scary. Again, this is a brilliant recipe and your directions were spot on!
I’m so glad you enjoyed it so much! I apologize for any confusion and I will make a note of it for any future videos. I’m really glad it turned out. 🙂
Hi Sam, just wondering if you have the metric measure for the butter? In Australia we weigh butter, rather than use spoon measure. Many thanks, Judy
Hi Judy! 4 tablespoons is 56.5 grams. 🙂
This turned out great! I ran out of white sugar so used a little brown. Glad I didn’t trust my candy thermometer, it is off by several degrees. Also glad I had a different thermometer. Thank you for the recipe.
I am so glad that you enjoyed the fudge, Brandi, and that it turned out so well. 🙂
The flavor was wonderful. However this was my first ever fudge try. It came out dry and grainy. I heated to 234. It was setting hard while stirring the sugar and milk into the other ingredients. So far I’ve been told it was either too hot or I over stirred. At one point it almost boiled out of the pan. Also I used granulated sugar rather than confectioners. Not sure where I went wrong exactly. The fudge is also very crumbly..It had no sheen to it and looked like a dry dessert. My mom made fudge a bit so I know weather is a factor but it was good yesterday and dry. Pretty sure it was most likely over cooked or over stirred or maybe the wrong sugar…any ideas of where I went wrong on it? Thanks in advance. ❤❤
Hi Rebecca! Candy is tricky so please don’t be discouraged! It took my mom, a seasoned baker, forever to get her knack for making fudge, it’s just something that comes with practice. Using granulated sugar was the correct call. From what you have said I am guessing that the fudge might have been cooked for too long (as you suspect). I am wondering if you have checked your candy thermometer for accuracy? It could be that your candy thermometer is inaccurate and your fudge was actually hotter than it said. Also, if the mixture was heated too quickly or if the pan you are using is a flimsy one that doesn’t have a heavy bottom, that could also be problematic. You are also right that if it was stirred even a few seconds too long it can lose its sheen and become dry and crumbly, so it might just be a matter of pouring it a few seconds sooner. I do have a video (above the ingredients in the recipe card) that may also be helpful.
Ugh – so sad that mine was close but too “hard”. It was already thick when I went to put it in the pan. The top is a bit “chalky” and while I could cut it some of it broke as it was cut into pieces. There is residue stuck in the pan (like it was too hot). I want to try again but if you know what I did wrong I would like to hear first. It is a chilly rainy day in Indiana.
That’s frustrating, Robin! The rainy day could absolutely affect the fudge, but honestly it sounds like the fudge got too hot in the pan. I would check that your candy thermometer is accurate. I really hope that helps!
Came out perfect! Just like my Grandfather use to make! Thank you for the recipe
I am so glad that you enjoyed the peanut butter fudge, Jay! Thanks for commenting. 🙂
I followed the recipe exactly. After I put the peanut butter, butter, vanilla and salt in, I stirred it for a minute or two until it thickened. But then it turned oily, like the butter separated. What did I do wrong?
Oh no, I am so sorry that you are experiencing issues, Julie. By any chance did you use natural peanut butter?
No, I used Jif.
Hmm, if you keep stirring it *should* all come together, unless the mixture was accidentally over-heated before you added the peanut butter. Another possibility could be if it was particularly humid where you are, that could have an effect on the outcome of the fudge.
I had memories of a peanut butter fudge my grandmother’s friend made her and was kept in the china cupboard each Christmas. I would keep returning to that favorite treat. I’m a grandmother now and decided not to be afraid of a candy thermometer. It was all a cinch, though I felt nervous. Oh yes!!! Childhood memories returned! It was incredible and a hit with everyone! This is on my MUST-MAKE list for next year. Thanks so much!
Congrats on facing your candy thermometer fear and trying my recipe, Janis! I am so glad that your fudge turned out perfectly and that it brought back so many wonderful childhood memories for you. I hope that you enjoy this recipe for years to come! 🙂
Hi!
What kind of peanut butter did you use? It looks sooo delicious!
Thank you
Hi Victoire! I use creamy peanut butter, I usually buy generic or Jif. I do not recommend using a natural peanut butter. I hope you love the fudge!
Can I double the recipe?
Yes, you can! Enjoy the fudge! 🙂
I am making this now for our NYE party. Looks so good.
I hope that everyone enjoys the peanut butter fudge, Kimberly! 🙂
Do we have to use evaporated milk ?
Hi Irene! Yes I recommend it.
I am giving 4 stars because I’m not afraid of the thermometer I just don’t have one. For some reason I couldn’t get the sugar to completely melt. Mine came out gritty. The flavor was awesome. I’m waiting for the fudge to cool and my husband is licking the pan.
Have not made this, yet. Years ago I would make peanut butter fudge, no problem, then using same recipe the fudge would not set. Think it is because they started adding corn syrup to the peanut butter. Corn syrup prevents the sugar from cystallization, that is why you need corn syrup for pecan pies, not for peanut butter fudge.
I hope that you enjoy this fudge recipe, Bridget. Keep me posted on how it turns out. 🙂
So I am not sure where I went wrong, but fudge mixture was thin and runny. I am going to give it one more try and see – could be my thermometer is off?
Most likely the candy thermometer if it didn’t set up properly like it should. I link to the one I use in the recipe, but here’s a way to test if your thermometer is accurate.
Round 2 – Success!! This recipe for PB fudge is delicious!!
I am so glad, Tina! I hope that you enjoy it! 🙂
I made the peanut butter and choc fudge last night and put in fridge. This morning I thought I would go get rhe 3 pans out and cut and put in containers. Very disappointed that the fudge had not thickened still very runny. Why? How can I fix?
Hi Carrie, you made this fudge and was it also the old fashioned chocolate fudge? And they were both runny? Most likely that would be an issue with the candy thermometer, then, it sounds like the fudge isn’t cooking to the proper temperature. I would check if your thermometer is accurate (I link to the thermometer that I use in the recipe, if that is helpful). While both this peanut butter fudge and the chocolate fudge can be refrigerated, they do not need to be refrigerated in order for them to firm up as they should.
Tried this today and it was fabulous! So creamy!
I am so glad that you enjoyed the peanut butter fudge, Monique! Thanks for trying my recipe. 🙂
Can this recipe be doubled?
Yes, it can! 🙂
Do you have a recipe for a chocolate version of this, or a choc/PB swirl version?