Peanut Butter Fudge with Condensed Milk

Creamy peanut butter fudge cut into small squares on a round cutting board.

4.98 from 48 votes

Peanut Butter Fudge with Condensed Milk

This creamy 2-ingredient peanut butter fudge combines peanut butter and sweetened condensed milk for an incredibly easy treat. No candy thermometer needed - just melt, mix, and chill!

Prep Time5

Chill Time2 30

Total Time2 35

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 145kcal

Author: Jeri Walker

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.

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.

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