Peanut Butter Fudge with Condensed Milk Recipe

Introduction

This peanut butter fudge with condensed milk is a rich, creamy treat that’s incredibly easy to make. With just two main ingredients, you’ll have a buttery, melt-in-your-mouth fudge that’s perfect for satisfying your sweet tooth. It’s a quick no-bake delight that anyone can whip up at home.

Ingredients

• 1⅓ cups (360 g) smooth peanut butter
• 1 can (14 oz or 397 g) sweetened condensed milk

Instructions

1. Step 1: Take an 8×8 inch baking dish and line it with parchment paper. Make sure the parchment hangs slightly over the edges; this will help you lift the fudge out easily once set. If you don’t have parchment paper, you can use plastic wrap, wax paper, aluminum foil, or lightly grease the pan, though parchment is best.
2. Step 2: In a saucepan over low heat, warm the peanut butter for 2 to 4 minutes, stirring gently to thin it out. Pour in the sweetened condensed milk and stir to combine. Keep the heat low and stir occasionally for 30 seconds to a minute until the mixture thickens slightly to a consistency like thick caramel. Be careful not to burn or overheat it. Switch off the heat.
3. Step 3: Pour the peanut butter mixture into the lined baking dish. Use a ladle and rubber spatula to scrape out all of the fudge and smooth the top evenly. Let it cool to room temperature.
4. Step 4: Refrigerate the fudge for 2 to 2½ hours. Two hours will give a soft, melt-in-your-mouth texture, while 2½ hours will make it slightly firmer but still tender.
5. Step 5: Once set, lift the fudge out using the parchment paper and place it on a cutting surface. Use a warm sharp knife (warm it under hot water, then wipe dry) to cut the fudge into squares. Keep warming the knife as needed for clean, easy cuts.
6. Step 6: Enjoy the buttery, chewy, and gooey peanut butter fudge. Store any leftovers as directed below.

Tips & Variations

• For a crunchy texture, stir in some chopped peanuts before pouring the mixture into the pan.
• If you want a chocolate twist, gently melt some chocolate chips and swirl into the fudge before refrigerating.
• Use natural or homemade peanut butter, but ensure it’s smooth for the best consistency.
• Don’t rush heating the mixture; low and slow prevents burning or grainy texture.

Storage

Store the fudge in an airtight container in the refrigerator for up to one week. You can also freeze it for up to one month; thaw in the fridge before serving. When ready to eat, allow the fudge to sit at room temperature for a few minutes to soften slightly for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chunky peanut butter instead of smooth?

Yes, you can. Chunky peanut butter will add a crunchy texture to the fudge, which some people enjoy. Just keep in mind the fudge will be less smooth.

Why does my fudge become grainy?

Graininess often happens if the mixture is overheated or stirred too vigorously. Be sure to melt and mix over low heat gently and avoid overheating the mixture.

Peanut Butter Fudge with Condensed Milk Recipe

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4.6 from 754 reviews

This creamy and delicious Peanut Butter Fudge made with smooth peanut butter and sweetened condensed milk is an easy no-bake treat that sets perfectly in the fridge. With a rich, melt-in-your-mouth texture, this fudge is a quick indulgence that requires minimal ingredients and effort. Perfect for satisfying your sweet tooth with a buttery, chewy bite of homemade goodness.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 1⅓ cups (360 g) smooth peanut butter
• 1 can (14 oz / 397 g) sweetened condensed milk

Instructions

1. Line Baking Dish: Take an 8×8 inch baking dish or square pan and line it with parchment paper, ensuring the paper hangs slightly over the edges for easy removal later. If you don’t have parchment paper, alternatives like plastic wrap, wax paper, aluminum foil, or greasing the pan with oil or butter will work, but parchment is preferred for best results.
2. Heat Peanut Butter: In a saucepan over low heat, add the smooth peanut butter and heat it gently for 2 to 4 minutes, stirring occasionally with a ladle to help it thin out evenly without scorching.
3. Combine Condensed Milk: Pour the sweetened condensed milk into the warmed peanut butter. Stir gently and occasionally to combine without overmixing. Continue heating over low heat for 30 seconds to 1 minute until the mixture thickens to a consistency similar to very thick caramel, making sure to watch closely to prevent burning.
4. Transfer to Dish and Smooth: Pour the thickened fudge mixture into the lined baking dish using a ladle and rubber spatula to scrape all the sticky mixture from the pan. Smooth the top with the rubber spatula to create an even surface.
5. Set the Fudge: Allow the fudge mixture to cool to room temperature before placing it in the refrigerator. Chill for 2 to 2.5 hours; 2 hours will yield a soft, melt-in-the-mouth fudge, while 2.5 hours will create a slightly firmer texture that still melts delightfully.
6. Cut and Serve: Once set, gently lift the fudge out of the baking dish using the parchment paper. Using a sharp knife warmed under hot water and wiped dry, cut the fudge into squares of your desired size. Keep warming the knife as needed to achieve clean cuts. Serve and enjoy the rich, chewy, buttery treat.

Notes

• Use smooth peanut butter for the best texture and ease of mixing.
• Keep the heat low when heating the peanut butter and condensed milk to avoid burning the mixture.
• Warming the knife before cutting the fudge ensures clean edges and prevents sticking.
• You can substitute the baking dish lining with alternatives but parchment paper is highly recommended.
• Store leftover fudge in the refrigerator to maintain firmness and freshness.

Keywords: peanut butter fudge, easy fudge recipe, no bake fudge, sweetened condensed milk fudge, creamy peanut butter dessert, homemade fudge