Peanut Butter Fudge
This creamy, melt-in-your-mouth Peanut Butter Fudge is the ultimate last-minute dessert that tastes like you spent hours in the kitchen. Made with just 4 simple pantry staples and ready in about 15 minutes of hands-on time, it's foolproof, incredibly rich, and perfect for holidays, bake sales, gift boxes, or any time a sweet craving strikes.
Equipment
- Medium heavy-bottomed saucepan Prevents scorching and ensures even melting
- Wooden spoon or silicone spatula For stirring constantly
- 8x8-inch or 9x9-inch square baking pan For setting the fudge
- Parchment paper or aluminum foil For lining the pan; leave overhang for easy removal
- Fine-mesh sieve For sifting powdered sugar to avoid lumps
- Sharp knife For cutting clean squares; wipe clean between cuts
Ingredients
- 2 cups creamy peanut butter 480g; not natural or oil-separated; use conventional peanut butter like Jif, Skippy, or Peter Pan
- 1 can (14 ounces) sweetened condensed milk 397g; essential to texture and sweetness
- 3 cups powdered sugar 360g; sifted to prevent lumps
- 1 teaspoon vanilla extract 5ml; pure vanilla recommended for best flavor
- salt Pinch; optional, enhances flavor
Instructions
- Line an 8x8-inch or 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Smooth out any wrinkles and set aside.
- Place the peanut butter and sweetened condensed milk in a medium heavy-bottomed saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and sides, until completely smooth and combined, about 3-4 minutes. The mixture should be warm and fluid, not boiling.
- Remove the pan from heat immediately. Sift the powdered sugar directly into the warm mixture to avoid lumps. Stir vigorously and work quickly as the mixture will begin to thicken, until completely smooth with no streaks of white sugar visible. The mixture will become thick and glossy.
- Add the vanilla extract and a pinch of salt. Stir thoroughly to distribute evenly, working quickly as the fudge continues to thicken as it cools. The mixture should be thick but still spreadable.
- Pour the fudge mixture into the prepared pan immediately. Use your spatula to spread it evenly into all corners and smooth the top with the back of your spoon or an offset spatula. Press down gently to ensure there are no air pockets.
- Place the pan in the refrigerator uncovered for at least 2 hours, or 3-4 hours/overnight for best results. The fudge should be completely firm to the touch before cutting. Avoid covering while it chills to prevent condensation.
- Lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board. Peel away the parchment. Use a sharp knife, wiping it clean between cuts, to cut into 36 squares or desired size. Store in an airtight container.
Notes
- Use conventional peanut butter: Natural varieties separate and create a grainy texture. Stick with creamy conventional peanut butter like Jif, Skippy, or Peter Pan.
- Sift the powdered sugar: This prevents lumps and ensures smooth, creamy fudge. Don't skip this step.
- Work quickly: The mixture sets fast once you add the sugar, so have your pan prepared and ingredients ready before you start.
- Don't overheat: Medium-low heat prevents scorching and oil separation. The mixture should be warm and fluid, not boiling.
- Chill thoroughly: Patience here ensures clean cuts and proper texture. At least 2 hours, preferably 3-4 hours or overnight.
- Storage: Store in an airtight container at room temperature for up to 1 week, in the refrigerator for 2-3 weeks, or in the freezer for up to 3 months. Separate layers with parchment paper to prevent sticking.
- Thawing frozen fudge: Remove from freezer and let sit at room temperature for 30 minutes before serving.
- Room temperature serving: Let fudge sit out 10 minutes before serving for best flavor and texture.
- Variations: Try Chocolate Swirl (melt 1 cup chocolate chips and swirl in before chilling), Reese's Pieces (fold in 1 cup candy pieces), Salted Caramel (drizzle with caramel sauce and flaky sea salt), Chocolate Chip (stir in 1 cup mini chocolate chips while warm), Peanut Butter Cup (press chopped peanut butter cups on top before chilling), White Chocolate (substitute white chocolate chips), Maple Pecan (add 1/4 cup maple syrup and 1 cup chopped toasted pecans), or Cookies and Cream (mix in crushed Oreo cookies).
- No condensed milk substitute: Sweetened condensed milk is essential. However, you can make a homemade version by simmering 2 cups whole milk with 2/3 cup sugar until reduced by half and thickened, about 30-40 minutes with constant stirring.
Nutrition
Serving: 1PieceCalories: 145kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 2gCholesterol: 3mgSodium: 75mgFiber: 1gSugar: 16g
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