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Easy Peanut Butter Fudge with Condensed Milk

5 from 34 votes
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posted: 11/01/19

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

This Easy Peanut Butter Fudge is only four ingredients and comes together in about five minutes! You need this peanut butter fudge recipe in your life.

a pile of easy peanut butter fudge in a small blue dish

Ooooo! It is November 1st, which means I am in FULL ON HOLIDAY mode. I love making recipes for you this time of year because holiday food is the best for sharing with people you love and creating so much merriment and joy.

I must be on a peanut butter kick since I gave you Peanut Butter No Bake Cookies on Monday (perfect for gifting!) and today we have this great Peanut Butter Fudge.

Fudge is so easy to make, but there are a few tips that make it turn out perfect. So let’s get started!

Reader Review

Your peanut butter fudge recipe is delicious! We added Fall colored peanut butter M & M’s along with with halved mini Reese’s cups on the top! Thank you for sharing…this recipe is a “keeper”!

Ingredients for Easy Fudge

I have so many easy fudge recipes. They are my bread and butter at the holidays. You don’t need a thermometer to make them, and they come together so fast! Here are the ingredients that make up this peanut butter fudge recipe. For the full recipe including all measurements, see the recipe card at the bottom of the post.

  • Peanut butter: Creamy peanut butter gives the fudge an extra creamy texture and peanut butter flavor.
  • Sweetened condensed milk: Double (or triple) check your can to make sure you get sweetened condensed milk and not evaporated milk. They are not interchangeable and this recipe won’t work if you don’t use the correct ingredients.
  • Peanut butter chips: Adds to the peanut butter flavor of the fudge.
  • Vanilla extract
a close up of a square of microwave peanut butter fudge

How to Make Peanut Butter Fudge

Here is a brief overview of how to make this easy fudge in both the microwave and on the stovetop. Either method is fine but you want to make sure that you remove it from the heat source before adding the peanut butter. It is too easy to overheat the peanut butter and then your fudge will be oily and unappealing. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements and steps.

In the Microwave

This fudge can absolutely be made just using the microwave. This is what you want to do for microwave peanut butter fudge:

  1. In a large microwave safe bowl, combine the sweetened condensed milk and peanut butter chips.
  2. Microwave for one minute at half power. Stir the mixture a lot. More than you think you need to.
  3. Continue microwaving for 15 second intervals, stirring very well after each one. It will probably only need to go back in the microwave once or twice after the first interval. Do not overcook.
  4. Stir in the peanut butter and vanilla and pour into the prepared pan.

How to Make it On the Stovetop

I made this easy peanut butter fudge recipe on the stovetop:

  1. Combine the sweetened condensed milk and peanut butter chips in a medium saucepan over medium-low heat.
  2. Stir consistently until the mixture is smooth.
  3. Remove from the heat and stir in the peanut butter and vanilla.
  4. Pour into the prepared pan.

Sweetened Condensed Milk vs. Evaporated Milk

Inevitably I will always get at least one person who tells me the recipe never set and was way too liquidy. At the same time, I have lots and lots of other people raving about it.

I have come up with the hypothesis that people are inadvertently buying evaporated milk for some of my recipes that call for sweetened condensed milk. It is an easy mistake to make. The cans are next to each other in the grocery store and look almost identical. Please be sure to buy sweetened condensed milk. Evaporated milk will cause this recipe to fail.

a pyramid of peanut butter fudge piled into a small blue dish with handles on a white napkin and a wood block

Lining Your Baking Dish for Fudge

It is very important to line your baking dish with something, otherwise you won’t be able to get your fudge out. I find parchment paper easier to pull off than aluminum foil and it makes fewer wrinkles in your fudge than aluminum foil. But both work!

Cut two pieces of parchment paper, each three to six inches wide. I love buying parchment paper that has lines on it for easy measurement. Lay the parchment paper one on top of the other, going in opposite directions. After your fudge is set you can easily lift it out and pull off the paper.

Cutting Peanut Butter Fudge

I was able to get 36 pieces of fudge out of this recipe. It is a rich fudge, so while the pieces you see here are on the smaller side, they are perfect. Here’s how to get 36 pieces:

  • When ready to cut, remove the fudge from the parchment paper.
  • Trim off just enough of the edges to make straight smooth edges.
  • Cut the remaining block in half one way and then the other way so you have four large squares.
  • Each square can be cut in thirds one way and then thirds the other way so that each of the squares yields 9 pieces.

Tips and Tricks

  • Have everything ready before you start. This recipe comes together quickly and with lots of hands on time so it is crucial to have all of your ingredients measured and your pan lined and ready to go before starting the recipe.
  • Stir, stir, stir. To prevent the fudge from burning, you need to stir it hard and often. It will continue to melt and come together as you stir. While this is an easy recipe, it isn’t one to walk away from.

Storing and Freezing Peanut Butter Fudge

This fudge can be stored, covered, on the counter for up to two weeks. It does not need to be in the refrigerator.

You can also freeze this fudge to make it last longer! Once it has fully set, transfer the fudge to a freezer safe bag or container and store in the freezer for up to three months. Allow to thaw before eating.

a pyramid of peanut butter fudge piled into a small blue dish with handles on a white napkin and a wood block. The top block has a small bite out of it

Other Great Fudge Recipes

As I mentioned, I love easy fudge and have many recipes for you! You can see a whole round up of them with my 25 Easy Fudge Recipes, but I’ve highlighted a few below:

If you make this Easy Peanut Butter Fudge or any of my other recipes please let me know what you think by leaving a comment. I love hearing when you make my recipes.

a pyramid of peanut butter fudge piled into a small blue dish with handles on a white napkin and a wood block
5 from 34 votes

Easy Peanut Butter Fudge

Serves: 36 pieces
(tap # to scale)
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
This Easy Peanut Butter Fudge is only four ingredients and comes together in about ten minutes! You need this peanut butter fudge recipe in your life.

Ingredients

  • 10 ounces peanut butter chips (see note 1)
  • 14 ounces sweetened condensed milk (see note 2)
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract

Instructions

  • Line an 8 by 8 inch baking dish with parchment paper or aluminum foil. (I do find that parchment paper works a little better – see notes in the post for more details.) Set aside.
  • In a medium saucepan over medium low heat, melt the peanut butter chips with the sweetened condensed milk, stirring consistently. Make sure the heat is not too high and you continue to scrape the bottom of the pan to prevent burning.
  • Remove the pan from the heat and stir in the peanut butter and the vanilla extract.
  • Pour into the prepared baking dish. Cover with aluminum foil and let set for four hours. This can be done in the refrigerator for easy cutting later or on the countertop.
  • When ready to cut, remove the fudge from the parchment paper. Trim off just enough of the edges to make straight smooth edges. (Or don't! This is only for looks.) Cut the remaining block in half one way and then the other way so you have four large squares. Each square can be cut in thirds one way and then thirds the other way so that each of the squares yields 9 pieces.
  • Store the fudge in an airtight container for up to two weeks.

Notes

  1. The type of peanut butter chip you use will affect the color, but should not greatly impact the taste. Bags range in size from 10 to 12 ounces. Because of the simplicity of this recipe, you should be fine using any of the sizes in that range.
  2. You want to double check that you bought sweetened condensed milk. It is sold right next to evaporated milk and the packaging often looks identical. If you use evaporated milk, this recipe will absolutely not work.
Serving: 1piece Calories: 120kcal (6%) Carbohydrates: 12g (4%) Protein: 4g (8%) Fat: 7g (11%) Saturated Fat: 3g (19%) Sodium: 58mg (3%) Fiber: 1g (4%) Sugar: 10g (11%) Iron: 2mg (11%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
a pyramid of peanut butter fudge piled into a small blue dish with handles on a white napkin and a wood block

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Easy Peanut Butter Fudge

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Susie says

    5 stars
    Fantastic Peanut Butter Fudge. I have made other ways, but this was so easy and came out looking so great. Took to a party and everyone devoured I had about 3 pieces left. I guess more people like Peanut Butter than I though LOL

    • Lisa Longley says

      I’m so glad you liked it!

  2. Mary says

    How long to you cook it?

    • Lisa Longley says

      You don’t actually bake this recipe, everything is melted together on the stove top (step 2) and then poured into a pan to set.

  3. Toni says

    Lisa, i was wondering if you have done a fried fudge recipe and where can i find it?

    • Lisa Longley says

      I’m sorry, I’ve never made a fried fudge. Now I’m intrigued to try it though!

  4. Nadia says

    Hi Lisa, I live in South Africa and we don’t get peanut butter chips. Could I just use regular peanut butter instead? If so, how much?

    • Lisa Longley says

      I’m so sorry, I’ve only tested this with peanut butter chips.

  5. Joyce says

    Can you use crunchy peanut butter

    • Lisa Longley says

      Hi Joyce, I haven’t made this with crunchy peanut butter, but I have not reason to think that it wouldn’t work.

  6. Sarah says

    I made this recipe and accidently bought the fat free sweetened condensed milk at the store(I didnt even know this existed so I didnt even think to look). I decided to make the recipe anyways and it turned out just fine, I cant even tell the difference. I was worried it wouldn’t set but it did. And maybe a few less calories hahaha? Yum!

    • Lisa Longley says

      I’m so glad it still worked for you!

  7. Teresa says

    5 stars
    Thank you I’m absolutely intrigued with this recipe and look forward to trying it as I have also had peanut butter fudge in a similar recipe like this but instead of using the peanut butter chips it was white chips instead. I am thinking the peanut butter chips are going to just make it that much better and more peanut buttery. I should’ve thought of this as I was making the other but it’s ok, now I know and I’m excited to try!
    Thank you

    • Lisa Longley says

      I hope you enjoy it!

  8. Joan says

    5 stars
    This is my favorite peanut butter fudge recipe and is the only one I use these days. Family loves it. Thank you.

    • Lisa Longley says

      I’m so happy to hear that!

  9. Neva says

    Can you use the microwave technique for this peanut butter fudge. I make the rocky road fudge that is very similar to this recipe

    • Lisa Longley says

      Yes

  10. Wendella E Cullen says

    Can you use real peanut butter instead of the chips?

    • Lisa Longley says

      I’m sorry, I’ve only tested this recipe with the chips. You would need to adjust the recipe to make it with peanut butter.

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