Here’s an easy Creamy Peanut Butter Fudge recipe! This rich and sweet peanut butter fudge is one that I’ve been making for the last 17 years. I make it every Christmas, and it’s a good one to display at a party with a platter of sweet treats too. It’s one of the best fudge recipes ever (no thermometer needed), and it’s melt-in-your-mouth delicious.
You might also like to try my chocolate peanut butter fudge and these peanut butter fudge bars too.
This recipe for peanut butter fudge turns out creamy, perfect little bites of fudge. If you are a peanut butter lover, this fudge recipe is for you! And if you aren’t so much of a cook or candy maker, this recipe will be good for you too. It’s a very easy fudge recipe to make, using only 5 main ingredients. You do not need a candy thermometer for this easy fudge recipe, and it turns out smooth and creamy peanut butter fudge every time.
Ingredients Needed for Peanut Butter Fudge:
- Sugar: Use granulated white sugar for this recipe. I like to use the ultrafine granulated sugar because I feel like it mixes in better, but you can use regular sugar if you don’t have that.
- Evaporated Milk: Use WHOLE CANNED evaporated milk- no substitutions. And whatever you do, don’t confuse it with sweetened condensed milk. That’s different!
- Peanut Butter: The creamiest peanut butter fudge calls for using creamy peanut butter.
- Butter: A little bit of added butter adds to the creamy factor of the fudge.
- The Basics: Salt and vanilla extract.
How to make Creamy Peanut Butter Fudge:
Be sure to scroll to the end of this post to print out the complete recipe so you can make this at home.
- You will need an 8×8-inch pan. And you’ll butter that pan (important)! On the stove, you’ll heat up evaporated milk, sugar, peanut butter and salt. All you have to do is stir that together and bring it to a boil. You’ll let it boil for about 3 minutes, STIRRING CONSTANTLY. At this point, the sugar should be pretty well dissolved into the milk.
- The fudgy mixture is then scraped into the prepared pan. Then the peanut butter fudge is given a chance to cool completely before cutting into pieces.
Recipe Tips
- Use good vanilla extract. It makes a difference!
- The best creamy peanut butter is Skippy brand.
- If you’d rather have a crunchy peanut butter fudge, use extra chunky peanut butter.
- You can use a 9-inch square pan, but your fudge pieces will not be as thick.
The best part is that this fudge is very easy to make. Small, 1-inch square pieces are perfect since peanut butter fudge is very sweet. This is a good recipe for treat platters. And it’s a nice one to wrap up and gift to friends and neighbors too.
The best way to store fudge:
Fudge should be stored in an airtight container. Each layer in the container should be separated by a piece of waxed paper. If you store fudge in the refrigerator in a well-sealed container, it will keep for about 2 weeks. Fudge kept at room temperature will begin to dry out after a few days. You can freeze fudge too. Wrap a few pieces (single layer) in foil and then place the foil in a sealed container or freezer zip bag. Fudge will last in the freezer for a few months when it is wrapped well.
Here are more fudge recipes you might like to try:
Creamy Peanut Butter Fudge
Ingredients
- 2 cups granulated white sugar
- 2/3 cup evaporated whole milk (don't use low-fat)
- 1 dash of salt
- 3 heaping tablespoons creamy peanut butter
- 1 teaspoon butter
- 1 teaspoon vanilla extract
Instructions
- Butter an 8×8-inch pan.
- In a medium saucepan, combine the sugar, evaporated milk and salt. Bring to a boil and boil for 3 minutes, stirring constantly.
- Remove the pan from the stove and stir in the peanut butter, butter and vanilla. Pour the mixture into the prepared pan and smooth it out evenly.
- Let cool (or refrigerate) and then cut into small squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this recipe adjustable etc… take out pb and replace with chocolate chips
You can try!
I used 2% milk I thought it wouldn’t come out correctly but I used the 1:1 ratio. I was shocked this recipe was really great!!!!
Best ever and easy. Everyone loved .