Peanut Butter Fudge

24 servings
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 3 hours
Total Time 15 minutes

Peanut Butter Fudge is a smooth, buttery and rich old-fashioned recipe, with only 6 ingredients that is fridge ready in 10 minutes and perfect for holiday gifts!

Candy making can be easy and fun and this peanut butter fudge is just one of many no-bake recipes we love to make and share. If you love fudge you should also try our Chocolate Fudge, Chocolate Walnut Fudge and if you want other candy favorites try out Chocolate TrufflesOreo TrufflesBuckeye Balls, or Chocolate Covered Caramels!


This Peanut Butter Fudge Recipe is a classic holiday season dessert favorite without the baking and with Easter right around the corner we are already starting to bake up all our holiday dessert favorites.

This peanut butter fudge recipes pulls almost all your ingredients straight from your pantry, nothing fancy is needed. It’s as simple as butter, brown sugar, milk, peanut butter (not the natural kind, use the processed variety here), vanilla extract and powdered sugar.

I bet you have everything you need in your kitchen right now.

Chocolate Peanut Butter Fudge

And if you want to make this a double decker fudge, you can make peanut butter chocolate fudge using my chocolate fudge recipe. Grab a bag of chocolate chips, some condensed milk and butter and make a layer of chocolate fudge first, then top it with this peanut butter fudge when they’re both still warm.

Don’t let Chocolate Peanut Butter Fudge be the only fun alternative recipes you make from this fudge. I’ve also made Peanut Butter Banana Fudge which was… AMAZING.

Peanut Butter Banana Fudge:

  • 18 ounces white chocolate chips
  • 14 ounce can sweetened condensed milk
  • 3.4 ounce package instant banana cream pudding
  • 7 ounce jar marshmallow creme

In a saucepan add the white chocolate and condensed milk together and melt on low heat. Add in the banana pudding mix and whisk until combined then stir in the marshmallow creme until fully combined and pour into the pan to firm up. Use the peanut butter layer first then top with this banana layer second.

Note: When doing the double layer fudges I suggest using a 9×13 pan since you’ll be making twice as much fudge.

If you’d like to stick to classic Peanut Butter here we can also add in some fun flavors through mix-ins:

Peanut Butter Fudge Mix-Ins:

  • Chopped Peanuts
  • Peanut Butter Chips
  • Toffee Chips
  • Reese’s Pieces Candy
  • Chopped Reese’s Cups
  • Chocolate Chips
  • Shaved Chocolate
  • Marshmallows

Classic Peanut Butter Fudge


Once you’ve poured fudge into the pan the hardest part is waiting for it to set. Be sure to let it set for at least 3-4 hours in the fridge on a shelf with plenty of space around it.

If it isn’t completely cooled throughout the texture will not be right.


This fudge is pretty easy to make, but if you’re getting a grainy crumbly texture you’ve cooked the mixture for too long. This means that too much of the moisture was removed in the cooking process.

Once your mixture comes to a boil immediately press the timer button in my recipe card, this will ensure you do not overcook your mixture.

Also please be absolutely sure you are using medium heat and a heavy bottomed/good quality pot or saucepan. If you are using a very light or thin pot you may burn it because it can’t manage the direct heat of the flames well.


You can store fudge in an airtight container for up to two weeks without issue in the the refrigerator and up to one week outside of the refrigerator.

Be sure to keep it in a room that is not hot. Heat will cause the fudge to lose it’s texture and firmness and will cause pieces to stick together. Parchment paper between layers will help prevent sticking as well.

Piece of Peanut Butter Fudge


Yes,  Peanut Butter Fudge can be made and frozen ahead of time. I recommend wrapping very well in plastic wrap then in aluminum foil to prevent ice from getting to the fudge.

When you are ready to serve the fudge, defrost in the refrigerator at least 24 hours before using then slice as needed.

You can keep frozen for up to three months.


  • To add some extra flair you can drizzle melted white chocolate on top and sprinkle with chopped peanuts or peanut butter chips.
  • To make fluffernutter fudge wait for the fudge to cool for five minutes then add a bag of marshmallows to it and add to a 9×13 pan. This will make it much lighter and chewier.
  • Most people line pans with aluminum foil, but greased parchment paper (especially precut sheets of parchment paper) will help keep your pans non-stick and move things along faster making mass Christmas dessert baking go by much faster.
  • Do not speed up the setting process by adding unset fudge to the freezer. The mixture needs time to set up properly and the freezer temperature will form condensation in the mixture that will create a texture that is not correct.
  • Do not use natural stir varieties of peanut butter or chunky varieties of peanut butter for this recipe. This is best made using regular creamy peanut butter at room temperature.
  • You do not need a candy thermometer for this recipe. Once you bring the recipe to a boil set the timer in the recipe card for 2 minutes and whisk constantly then turn off the heat immediately.

Easy Peanut Butter Fudge

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Peanut Butter Fudge

Peanut Butter Fudge is a smooth, buttery and rich old-fashioned recipe, with only 6 ingredients that is fridge ready in 10 minutes and perfect for holiday gifts!
Yield 24 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter
  • 2 cups brown sugar (packed)
  • 1/2 cup whole milk
  • 1 cup creamy peanut butter (not natural)
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar


  • Wipe down a piece of foil with the wrapper of the stick of butter, then line an 8x8 pan with it.
  • Melt the butter in a large pot over medium heat, then whisk in the brown sugar and milk and bring to a boil (start timing when you see small bubbles) for 2 minutes whisking constantly.
  • Turn off the heat, whisk in the peanut butter and vanilla, then move the mixture to your stand mixer and beat in the powdered sugar before pressing it into the greased aluminum lined pan and refrigerate until set, about 3-4 hours.


Calories: 229kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 100mg | Sugar: 33g | Vitamin A: 125IU | Calcium: 27mg | Iron: 0.3mg

Easy Peanut Butter Fudge

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I have tried countless fudge recipes and this is one is a winner! It is delicious and easy to make too. Do you have a chocolate fudge recipe by chance?

  2. I have used this recipe to make Christmas gifts for friends and family for a few years now and I have people who start asking me at Thanksgiving when theirs will be ready!

  3. you can’t exchange granulated and powdered sugar 1:1. That’s like saying a cup of rock salt is the same as a cup of table salt.

    1. You can store fudge in an airtight container for up to two weeks without issue in the refrigerator and up to one week outside of the refrigerator. Just make sure the room isn’t too hot.

  4. Way too much sugar for this recipe. I’ve made PB fudge numerous times with only 2 cups of sugar ( either the granulated or powered) and it turns out great.

  5. Hi Sabrina,

    Pictures look lovely by the way, can’t wait to make this recipe. I was wondering if it’s possible to use less sugar? If yes, then would I have to use less of the other ingredients as well? Thank you.

    1. If you reduce the sugar, you would want to reduce all the ingredients so really it would just be a smaller amount yield. I haven’t used a sugar substitute in the is recipe but if you do, let me know how it goes!