This easy Peanut Butter Fudge combines creamy peanut butter and sweetened condensed milk into a rich, melt-in-your-mouth treat. Made with just two ingredients and ready in minutes, this foolproof recipe is perfect for holiday gifting but so simple you'll want to make it year-round!
If you love easy fudge recipes, try my Slow Cooker Baileys Chocolate Fudge or 3 Ingredient Oreo Fudge next!
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Editor’s Note: Originally published on April 4, 2023. Updated with expanded information and helpful tips on February 1, 2025.
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Why this recipe works
- Foolproof method: This no-bake dessert doesn't need a candy thermometer or double boiler.
- Gift-giving gold: Perfect for holiday cookie trays or homemade gifts.
- Make ahead friendly: Stays fresh for weeks in the fridge or freezer.
- Endlessly customizable: Add mix-ins for countless variations.
Reader review
"Hubby is very picky about PB fudge. And he likes it. Next time I'll add coconut."
- Beckie
⭐⭐⭐⭐⭐
Recipe ingredients
All ingredients for this two-ingredient peanut butter fudge recipe are shown in the pic below, and special notes are made in the bulleted list to assist you.
- Peanut butter. Use commercial brands like Jif or Skippy for best results.
- Sweetened condensed milk: This adds both sweetness and the perfect fudgy texture. Don't substitute evaporated milk - it's not the same!
See the printable recipe card for quantities and a complete list of ingredients.
How to make it
- Line an 8x8-inch baking pan with parchment paper, letting the paper overhang the sides for easy removal. You'll need about 18 ounces of creamy peanut butter and one 14-ounce can of sweetened condensed milk.
- Heat the peanut butter in a medium microwave-safe bowl until completely melted and smooth, about 1 minute total, stirring in 30-second intervals to prevent overheating. Note: Alternatively, melt the peanut butter in a medium saucepan over medium-low heat, stirring constantly.
- Pour the entire can of sweetened condensed milk into the melted peanut butter. Whisk vigorously until the mixture is completely smooth and well combined, about 1-2 minutes. The fudge mixture should be thick but pourable.
- Immediately pour the mixture into your prepared pan. Use a rubber spatula to spread it evenly into the corners. Gently tap the pan on the counter 4-5 times to remove any air bubbles and smooth the top.
- Let the fudge stand at room temperature for 30 minutes to begin setting. This gradual cooling helps prevent crystallization. Transfer to the refrigerator and chill for 2-3 hours until completely firm.
- Once firm, use the parchment paper overhang to lift the fudge from the pan. For clean slices, run a large sharp knife under hot water, dry it completely, then cut the fudge into 1-inch squares. Note: Clean and reheat the knife between cuts for the neatest edges.
Top tips
- Use commercial peanut butter. Brands like Jif or Skippy are best for fudge making. Natural peanut butter can separate and make your fudge grainy or prevent it from setting properly.
- Temperature matters. Room-temperature ingredients create the smoothest fudge. Cold ingredients can cause the mixture to seize up, while overheated peanut butter can become grainy.
- Take your time setting. Let the fudge cool gradually at room temperature before refrigerating. This prevents crystallization and ensures the silky-smooth texture we're looking for.
- Master the cutting technique. Dip your knife in hot water for professional-looking squares and dry it between each cut. This prevents the fudge from sticking and gives you clean edges.
Variations
- Chocolate Swirl: Pour melted chocolate chips or white chocolate chips over the top and swirl with a knife.
- Sea Salt: Sprinkle flaky sea salt on top before setting for sweet-salty perfection.
- Nutty Crunch: Press chopped roasted peanuts or shredded coconut into the top before chilling.
- S'mores Style: Top with mini marshmallows and graham cracker crumbs.
- Cookie Butter: Replace half the peanut butter with Biscoff spread.
- Birthday Fudge: Add colorful sprinkles before the fudge sets.
Storage instructions
Store fudge squares in an airtight container, separating layers with wax paper. Keep refrigerated for up to 2 weeks.
For longer storage, wrap well and freeze for up to 2 months. Let thaw overnight in the refrigerator before serving.
Recipe FAQs
Commercial peanut butter works best as natural varieties can separate and affect texture.
The fudge will take approximately 2-3 hours to set in the refrigerator. If you're in a rush, you can chill it in the freezer for about an hour.
Absolutely! You can add chopped nuts, sprinkles, or even a drizzle of chocolate on top of the fudge before it sets.
More sweet treat recipes
If you love this easy peanut butter fudge, you'll also enjoy these no-fail dessert recipes:
- Slow Cooker Baileys Chocolate Fudge - An easy crockpot treat
- Oreo Fudge with 3 Ingredients - Perfect for cookie lovers
- 2-Ingredient Chocolate Fudge - Made with chocolate frosting
- Pumpkin Pie Fudge - Great for fall
- Christmas Fudge Recipe - Perfect for the holidays
- Crockpot Candy Crack - Always a crowd pleaser
- Soft Peanut Brittle - Another peanut butter favorite
Did you LOVE This Recipe?
Then please leave a 5-star rating and review below!
Peanut Butter Fudge with Condensed Milk
Ingredients
- 2 cups smooth peanut butter
- 1 can sweetened condensed milk 14 oz (US) or 300 mL (Canada)
- Optional toppings: Flaky sea salt, chopped peanuts, melted chocolate for drizzling
Instructions
- Line an 8x8-inch baking pan with parchment paper, letting the paper overhang the sides for easy removal.
- Heat peanut butter in a medium microwave-safe bowl until completely melted and smooth, about 1 minute total, stirring every 30 seconds to prevent overheating. Note: Alternatively, melt the peanut butter in a saucepan over medium-low heat, stirring constantly.
- Pour in the entire can of sweetened condensed milk. Whisk vigorously until the mixture is completely smooth and well combined, about 1-2 minutes.
- Transfer the mixture to your prepared pan. Use a rubber spatula to spread evenly into the corners. Gently tap the pan on the counter 4-5 times to remove air bubbles.
- Let stand at room temperature for 30 minutes, then refrigerate for 2-3 hours until completely firm.
- Using the parchment overhang, lift the fudge from the pan. Cut into 1-inch squares with a hot knife, cleaning and reheating the knife between cuts for neat edges.
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Notes
- Use commercial peanut butter (like Jif or Skippy) for best results. Natural peanut butter can affect the texture.
- Let cool gradually at room temperature before refrigerating for the best texture.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze for up to 2 months, wrapped well in plastic wrap and foil.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This recipe was originally published on April 4, 2023. I recently updated it with more information and helpful tips on February 1, 2025, but the recipe remains the same.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Tammy B says
Easy to follow and came out delicious. Thank you.
Jeri Walker says
Thank you so much Tammy! I'm glad you liked it! 🙂
Beckie says
Hubby is very picky about PB fudge. And he likes it. Next time I'll add coconut.
Jeri Walker says
I'm so glad your hubby liked the PB fudge - and I think the addition of coconut will be amazing! 🙂
Vanessa J Grosso says
This looks easy enough! I am going to try to make a low carb version using a sugar free sweetened condensed coconut milk I found on Amazon. It's called Nature's Charm Sweetened Condensed Coconut milk sugar free. Great for diabetics using this as my husband is a diabetic.
Jeri Walker says
Great idea! Let me know how it turns out! 🙂
Beckie says
How much PB?
Jeri Walker says
2 cups
Andrea says
what size can condensed milk do you need?
Jeri Walker says
Hi Andrea! I forgot to add it to the recipe card! You need a 14 oz. can (US) or 300 mL can (Canada).
Wendy says
Thanks for sharing, I will definitely be using this recipe for Christmas!!
Jeri Walker says
Awesome! I'm glad you like it! 🙂
Ethel says
was delicious
Jeri Walker says
I'm glad you liked it! 🙂