This creamy Peanut Butter Fudge is the ultimate crowd-pleasing treat. It’s rich, silky, and unbelievably easy to make with just a handful of pantry ingredients. This recipe creates a big, thick pan of old-fashioned fudge—perfect for holidays, parties, gifting, or stocking the freezer. If you love classic peanut butter desserts, this foolproof fudge will become a favorite.
Why You’ll Love This Peanut Butter Fudge Recipe
- Makes a large, generous batch ideal for parties and gift boxes
- Ultra-smooth, melt-in-your-mouth texture without complicated candy techniques
- No candy thermometer required—just boil, mix, and pour
- Simple, budget-friendly ingredients found in every pantry
- Ready to cut and serve in just a few hours
- Perfect for holiday trays, bake sales, and potlucks
- Reliable recipe that turns out consistently every time
Ingredients
Base
- 6 cups granulated sugar
- 3 cups milk
Flavor & Creaminess
- 6 cups creamy peanut butter
- 6 teaspoons vanilla extract (2 tablespoons)
Directions
1. Prepare the Pan
Line a large baking dish with parchment paper, leaving extra overhang on the sides. This makes lifting the fudge out clean and simple once it’s set.
2. Heat the Sugar and Milk
In a large, heavy-bottomed pot, combine the sugar and milk. Cook over medium heat, stirring continuously to prevent scorching. Bring the mixture to a gentle boil.
3. Boil the Mixture
Once the mixture reaches a steady bubbling boil, let it continue boiling for 2–3 minutes, stirring constantly. The sugar should fully dissolve, and the mixture will slightly thicken.
4. Add Peanut Butter and Vanilla
Turn off the heat. Immediately add the creamy peanut butter and vanilla extract. Stir vigorously until the mixture is completely smooth with a glossy, creamy consistency.
5. Pour and Set
Pour the hot fudge mixture quickly into your prepared baking dish. Use a spatula to smooth the top evenly. Allow it to cool at room temperature, then transfer the pan to the refrigerator to firm up fully.
6. Cut and Serve
Once chilled and solid, lift the fudge from the pan using the parchment paper. Cut into large, thick squares and serve.
Tips for Best Results
- Use creamy peanut butter for the smoothest fudge. Chunky peanut butter will create texture changes.
- Stir constantly during boiling to prevent hot spots or burning.
- Work quickly when adding peanut butter—fudge thickens fast.
- Line the pan thoroughly; this recipe makes a heavy, thick slab of fudge.
- Allow full cooling time for clean, sharp cuts.
- Use a sharp, warmed knife (run under hot water and dried) for neat squares.
Variations & Substitutions
- Chunky Style: Substitute half the peanut butter with crunchy peanut butter.
- Chocolate Swirl: Drizzle melted chocolate over the top before chilling and swirl with a knife.
- Salted Peanut Butter Fudge: Sprinkle flaky sea salt on top before the fudge sets.
- Reduced Batch: Halve the ingredients for a standard-sized pan.
- Maple Twist: Add ½ teaspoon maple extract for a warm, rich flavor variation.
Serving Suggestions
- Serve on dessert boards alongside brownies, cookies, and truffles.
- Wrap individual squares in parchment for holiday gifting.
- Pair with coffee, hot chocolate, or milk for a comforting treat.
- Offer as part of a potluck dessert spread or bake sale box.
Storage & Freezing
- Refrigerator: Store fudge in an airtight container for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator for best texture.
- Room Temperature: Can sit out for several hours for serving; keep covered to maintain smoothness.
Frequently Asked Questions
Do I need a candy thermometer for this fudge?
No. This recipe uses a simple boil-and-mix method that requires no special equipment.
Why is my fudge grainy?
Graininess occurs if the sugar doesn’t fully dissolve. Stir continuously during boiling to ensure smoothness.
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter separates easily and can cause the fudge to be oily or soft.
Can I reduce the sugar?
Reducing the sugar will change the texture and firmness. For best results, follow the ratios as written.
How long does the fudge need to chill?
Chill for at least 2–3 hours, or until firm enough to cut cleanly.