I’m sharing my Peanut Butter Fudge Recipe that’s simple to make and hides a surprising pantry trick you’ll want to try for holiday gift boxes.

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I never thought a handful of pantry staples could turn into something that stops the room like this, but here we are. This Easy Fudge Recipe Peanut Butter is my go to when I want something sweet that feels a little daring; it’s soft, creamy and has that perfect sweet and salty push thanks to creamy peanut butter and a sprinkle of flaky sea salt.

Folks always ask if it came from some old cookbook, it kinda tastes like Old Fashioned Fudge Made Simple, yet it’s shockingly quick. Try a piece and dont be surprised if you hide the rest.

Ingredients

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Granulated sugar adds sweetness and chew, all carbs no fiber, quick energy boost
Whole milk adds creaminess and fats, small protein hit, calcium, makes the fudge rich
Unsalted butter brings smooth texture and buttery flavor, mostly saturated fat, kinda decadent
Peanut butter gives protein, healthy fats, and bold nutty taste, can be chunky or smooth
Vanilla extract adds warm sweet aroma and depth, no calories to speak of
Pinch of salt balances flavors, brings out sweetness, tiny sodium, not a health food
Chopped roasted peanuts add crunch, extra protein and fiber, salty nutty contrast on top

Ingredient Quantities

2 cups granulated sugar

1/2 cup whole milk

2 tablespoons unsalted butter

1 cup creamy peanut butter (smooth or chunky, your call)

1 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt or a pinch of salt

1/4 cup chopped roasted peanuts for topping (optional)

Flaky sea salt for sprinkling on top (optional)

How to Make this

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1. Line an 8 by 8 inch pan with parchment and lightly grease the paper so the fudge will lift out easy.

2. In a heavy bottom saucepan combine 2 cups granulated sugar, 1/2 cup whole milk and 2 tablespoons unsalted butter. Stir over medium heat until the sugar dissolves and the butter melts.

3. Bring the mixture to a steady boil. Fit a candy thermometer and cook to the soft ball stage, about 234 to 240 F, roughly 5 to 7 minutes. No thermometer No problem use the cold water test: drop a little syrup in cold water and it should form a soft, squishy ball.

4. Remove the pot from the heat right away. Add 1 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Stir until smooth and fully combined.

5. Let the mixture cool to lukewarm about 110 F before you start beating it. This step helps stop the fudge from turning grainy, so be patient.

6. Beat the cooled mixture by hand with a wooden spoon or with a paddle on low speed until it thickens and loses its glossy sheen. It should be soft but hold shape when scooped.

7. Quickly spread the fudge into the prepared pan and smooth the top with a spatula. Sprinkle 1/4 cup chopped roasted peanuts over the top if you want crunch and finish with a few pinches of flaky sea salt for contrast.

8. Chill in the fridge until completely firm, at least 2 hours. If you cut it too soon you will get messy squares.

9. Lift the parchment out, cut into pieces and store in an airtight container. Keeps a few days at room temp or longer in the fridge. Enjoy the sweet and salty yum.

Equipment Needed

1. 8 by 8 inch baking pan, lined with parchment and lightly greased
2. Parchment paper (cut to fit)
3. Heavy bottom saucepan
4. Candy thermometer or a small bowl of cold water for the soft ball test
5. Measuring cups and measuring spoons
6. Wooden spoon for stirring and hand beating
7. Rubber or silicone spatula for scraping and smoothing
8. Cutting board and a sharp knife to chop peanuts, if using
9. Stand mixer with paddle attachment (optional, if you don’t want to beat by hand)

FAQ

2 cups granulated sugar

1/2 cup whole milk

2 tablespoons unsalted butter

1 cup creamy peanut butter (smooth or chunky, your call)

1 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt or a pinch of salt

1/4 cup chopped roasted peanuts for topping (optional)

Flaky sea salt for sprinkling on top (optional)

Q: How do I know when the sugar mixture is ready?
A: Use a candy thermometer and stop at 234 to 240 F (112 to 116 C) soft-ball stage. No thermometer? Drop a bit into cold water, it should form a soft, squishy ball.

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, you can. Crunchy gives more texture, smooth makes it creamier. Both work fine.

Q: Will this fudge set if I refrigerate it right away?
A: Yes, chilling speeds the set. Room temp gives a slightly softer bite, fridge makes it firmer.

Q: My fudge turned out grainy, what went wrong?
A: Likely sugar crystals formed. Causes: stirring too much after boiling, sugar on the pan sides, or cooling too slowly. Next time wash down sides and avoid excess stirring.

Q: Can I use reduced-fat milk or a milk substitute?
A: Whole milk gives the best texture and flavor. Some substitutes work but can change consistency, so results may be softer or grainier.

Q: How should I store the fudge and how long will it last?
A: Keep in an airtight container in the fridge, it stays fresh about 1 to 2 weeks. You can freeze for up to 3 months, thaw in the fridge.

Easy Peanut Butter Fudge Recipe Substitutions and Variations

Granulated sugar: swap with light brown sugar 1:1 for a slightly chewier fudge and a mild caramel-y note. Or use coconut sugar 1:1 for a less sweet, darker result, but expect a deeper flavor.
Whole milk: replace with evaporated milk for a firmer, old-school fudge texture, or use heavy cream for extra richness (you might use a tad less cream if it’s very heavy). Full‑fat canned coconut milk works too but will add coconut flavor.
Unsalted butter: salted butter is fine, just skip or cut back the added salt. Coconut oil can be used 1:1 to help the fudge set firmer and add a light coconut vibe. Margarine works in a pinch though the texture may be a bit softer.
Creamy peanut butter: swap for almond butter for a similar texture and milder nut taste, or use sunflower seed butter as a nut free option (it can be slightly bitter). Cookie butter (Biscoff) gives a sweet, spiced twist if you wanna try something fun.

Pro Tips

1. Watch for stray sugar crystals, they ruin the texture if they get in the pot, so rinse down the sides with a wet pastry brush while it’s boiling or the whole batch will go grainy, also don’t stir once you hit the target temp or you can encourage recrystallization.

2. Cool to about 110 F before you start beating, seriously don’t skip this, but if you want to speed it up set the pot in a cold water bath and stir gently until lukewarm, that saves time and keeps the fudge smooth.

3. Warm the peanut butter a little so it folds in easier, 10 to 15 seconds in the microwave usually does it, and if you use natural peanut butter stir the oil back in first or the texture will be weird.

4. Beat until the mixture looks matte not shiny and work fast when you spread it, then use a hot knife (run under hot water and wipe) to cut clean squares, and store with parchment between layers so they don’t stick.

Easy Peanut Butter Fudge Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Peanut Butter Fudge Recipe that’s simple to make and hides a surprising pantry trick you’ll want to try for holiday gift boxes.

Servings

servings

Calories

295

kcal

Equipment: 1. 8 by 8 inch baking pan, lined with parchment and lightly greased
2. Parchment paper (cut to fit)
3. Heavy bottom saucepan
4. Candy thermometer or a small bowl of cold water for the soft ball test
5. Measuring cups and measuring spoons
6. Wooden spoon for stirring and hand beating
7. Rubber or silicone spatula for scraping and smoothing
8. Cutting board and a sharp knife to chop peanuts, if using
9. Stand mixer with paddle attachment (optional, if you don’t want to beat by hand)

Ingredients

2 cups granulated sugar
1/2 cup whole milk
2 tablespoons unsalted butter
1 cup creamy peanut butter (smooth or chunky, your call)
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt or a pinch of salt
1/4 cup chopped roasted peanuts for topping (optional)
Flaky sea salt for sprinkling on top (optional)

Directions

Line an 8 by 8 inch pan with parchment and lightly grease the paper so the fudge will lift out easy.
In a heavy bottom saucepan combine 2 cups granulated sugar, 1/2 cup whole milk and 2 tablespoons unsalted butter. Stir over medium heat until the sugar dissolves and the butter melts.
Bring the mixture to a steady boil. Fit a candy thermometer and cook to the soft ball stage, about 234 to 240 F, roughly 5 to 7 minutes. No thermometer No problem use the cold water test: drop a little syrup in cold water and it should form a soft, squishy ball.
Remove the pot from the heat right away. Add 1 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Stir until smooth and fully combined.
Let the mixture cool to lukewarm about 110 F before you start beating it. This step helps stop the fudge from turning grainy, so be patient.
Beat the cooled mixture by hand with a wooden spoon or with a paddle on low speed until it thickens and loses its glossy sheen. It should be soft but hold shape when scooped.
Quickly spread the fudge into the prepared pan and smooth the top with a spatula. Sprinkle 1/4 cup chopped roasted peanuts over the top if you want crunch and finish with a few pinches of flaky sea salt for contrast.
Chill in the fridge until completely firm, at least 2 hours. If you cut it too soon you will get messy squares.
Lift the parchment out, cut into pieces and store in an airtight container. Keeps a few days at room temp or longer in the fridge. Enjoy the sweet and salty yum.

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.