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overhead shot of peanut butter fudge pieces on a plate garnished with crushed peanuts.
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5 from 2 votes

Peanut Butter Fudge

This homemade Peanut Butter Fudge is so creamy, smooth, and super easy to make! Using a handful of kitchen staple ingredients, this delicious fudge comes together in just 20 minutes, and all that's left to do is set it and enjoy it.
Prep Time10 mins
Cook Time10 mins
Chilling time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: American
Servings: 36
Calories: 162kcal


  • ½ cup butter unsalted
  • cup milk
  • 16 ounce brown sugar dark or light
  • 1 cup peanut butter smooth
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups powdered sugar same as icing sugar or confectioners sugar
  • cup peanuts finely chopped, optional


  • Prep: Spray an 8 x 8 inch baking dish with cooking spray and line it with parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull the fudge out.
  • Make fudge: In a medium saucepan, add the butter, milk, brown sugar and melt over medium heat until the sugar dissolves. Remove from heat and dd the peanut butter and stir continuously until smooth.
  • Finish the fudge: Add the vanilla extract, salt and stir. Stir in all the powdered sugar until fully incorporated.
  • Transfer to pan and set: Transfer to the prepared baking dish and smooth the top with a spatula. Sprinkle with chopped peanuts if preferred. Refrigerate for about an hour or until it sets.
  • Cut and serve: Cut into pieces and serve.


  1. Make sure you leave “handles” of the parchment paper to grab onto to make lifting the fudge out the pan easy.
  2. Let your fudge set in the fridge, don’t try to speed up the process in the freezer. Slow and steady wins the race!
  3. You can use different sized pans depending on how thick you’d like the fudge to turn out.
  4. Your fudge will last up to 2 weeks stored at room temperature. Keep in an airtight container or sealable bag in a cool, dark place. Leaving it out on the counter, possibly exposed to warm sunlight, can cause the fudge to sweat and become mushy.
  5. The fudge will also last 3-4 weeks in the refrigerator. Keep it in an airtight container or a sealable bag. When you leave your fudge in the fridge, it will end up with a chewier bite versus a softer bite when left at room temperature. You may prefer either or; it’s up to you!
  6. Fudge will freeze well! Place the pieces of fudge you’d like to freeze on a foil lined baking sheet, with space between each one. Freeze for 1-2 hours or until almost solid. Wrap the fudge in the foil, then transfer it to an airtight container or sealable freezer bag. Your fudge will last 6 months – 1 year frozen.


Serving: 1piece | Calories: 162kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 78mg | Potassium: 80mg | Fiber: 1g | Sugar: 23g | Vitamin A: 86IU | Calcium: 21mg | Iron: 1mg