This easy condensed milk peanut butter fudge is so creamy, delicious, and full of sweet-salty peanut flavor. It’s made with just 3 ingredients and requires only 10 minutes of prep. Perfect for sharing and gifting!
Got a peanut butter craving? Our easy peanut butter cookies, peanut butter bread, and peanut butter cup smoothie can help!
Easy sweetened condensed milk peanut butter fudge
Perfectly sweet and salty: The saltiness of the peanut butter paired with the white chocolate and sweetened condensed milk creates the perfect balance of sweet and salty flavors.
Creamy texture: The rich, buttery texture is absolutely irresistible. The fudge isn’t too chewy or too soft – just perfect to sink your teeth in!
Super easy: If you’re looking for an easy peanut butter fudge recipe, you’re in the right place! It’s as simple as melting ingredients and waiting for them to set.
Quick: My recipe calls for 10 minutes hands-on prep time – very helpful when you’re short on time (looking at you, busy holiday season).
3 ingredients: You need only 3 ingredients! The roasted peanuts on top are optional.
Great for gifting: The fudge lasts for a couple of weeks and is a great make-ahead treat for the holidays and gifting. You can even freeze it for longer storage.
Ingredients
- 12 oz white chocolate – helps the fudge set. While I like to chop up baking chocolate (you need 3 bars), you can also select white chocolate chips for convenience (no chopping!).
- 1 can sweetened condensed milk – sweetens the fudge and creates the uber-creamy texture. Be sure to use condensed milk, not evaporated milk (which will not work).
- 1 cup creamy peanut butter – You need smooth peanut butter like Jiff or Skippy. Natural peanut butter isn’t suitable for this recipe because the oil will separate and prevent the fudge from setting.
Optional toppings
Take your peanut butter fudge to the next level and make it extra special with these topping ideas:
- Flaky sea salt: Add just a sprinkle to enhance the rich sweetness.
- Roasted peanuts add a nice crunch to the buttery fudge. I love the extra saltiness! You need 1/3 to 1/2 cup.
- Other nuts: Try other nuts such as peanuts, pecans, almonds, or walnuts.
- Chocolate chips: Jazz up the fudge by adding 1/2 cup mini chocolate chips. Milk, semi-sweet, or dark chocolate – anything goes!
- Candy: Press a handful of M&M’s or Reese’s mini cups into the fudge.
Instructions
1. Prep work
Line a 9×9-inch baking pan with a sling of parchment paper that covers the side of the pan. You can secure the parchment to the pan using clips. Set aside.
2. Melt the chocolate and peanut butter
Microwave: Put the white chocolate and peanut butter into a large microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring well after each heating, until fully melted and smooth.
Stovetop: Alternatively, place the white chocolate and peanut butter in a saucepan and warm on the stove over low heat, stirring constantly, until smooth and combined.
Don’t overheat: Regardless which method you choose, be careful not to burn the white chocolate and stir frequently.
3. Stir in condensed milk
Add the condensed milk to the chocolate peanut butter mixture and stir until well incorporated and you see no more streaks.
Stir well: When melting the white chocolate and again when mixing in the condensed milk, you want to stir everything well and you no longer see streaks. We want to avoid pockets of undissolved condensed milk or peanut butter, as this will prevent the fudge from setting.
4. Pour into pan
Pour the fudge into the prepared baking pan and spread out evenly. Sprinkle any optional toppings (like roasted peanuts) into the pan and press them gently into the top of the fudge with the back of a spoon.
Work fast: The texture will be pretty thick and begin to set quickly, so transfer the fudge to the pan right away and don’t let the mixture sit in the bowl for too long.
5. Set the fudge
Refrigerate the fudge until set and firm about 2 to 3 hours (or overnight). The fudge will seem glossy at first and turn matt as it sets.
Speed up the setting time: If you’re in a hurry, freeze the fudge and it should be ready to slice in an hour.
6. Cut into squares
Once fully set, grab the parchment paper sling and lift the fudge out of the pan. Use a sharp knife and cut the fudge into squares. I sliced mine into 25 bite-sized pieces, but you can cut fewer large pieces if you prefer. If desired, sprinkle with sea salt. Enjoy!
Storage
- Store: To prevent the fudge from drying out, seal the cut pieces in an airtight container and separate the layers with wax paper or parchment paper. The fudge will last at room temperature for about 2 weeks or in the refrigerator for up to 6 weeks.
- Freeze: You can also freeze the fudge in a freezer-safe container for up to 3 months.
- Defrost: Let the fudge thaw at room temperature before serving.
More fudge recipes
Peanut Butter Fudge Recipe
This easy condensed milk peanut butter fudge is so creamy, delicious, and full of sweet-salty peanut flavor. It’s made with just 3 ingredients and requires only 10 minutes of prep. Perfect for sharing and gifting!
Ingredients
- 12 oz / 340 g white chocolate, chopped (or chips)
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup / 250 g / 8.8 oz creamy peanut butter
- 1/2 cup / 75 g / 2.5 oz roasted peanuts (optional)
Instructions
- Prep work. Line a 9x9-inch / 23 cm square baking pan with a sling of parchment paper that covers the side of the pan. You can secure the parchment to the pan using clips. Set aside.
- Melt the chocolate and peanut butter. Put the white chocolate and peanut butter into a large microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring well after each heating, until fully melted and smooth.
- Stir in condensed milk. Add the condensed milk to the chocolate peanut butter mixture and stir until well incorporated and you see no more streaks.
- Pour into pan. Quickly pour the fudge into the prepared baking pan and spread out evenly. Sprinkle any optional toppings (like roasted peanuts) on top of the fudge and press them gently down with the back of a spoon.
- Set the fudge. Refrigerate the fudge until set and firm about 2 to 3 hours (or overnight). The fudge will seem glossy at first and turn matt as it sets.
- Cut into squares. Once fully set, grab the parchment paper sling and lift the fudge out of the pan. Use a sharp knife and cut the fudge into squares. I sliced mine into 25 bite-sized pieces, but you can cut fewer large pieces if you prefer. If desired, sprinkle with sea salt. Enjoy!
- Store. You can keep the fudge at room temperature or in the refrigerator. It will be softer at room temperature. It’s also possible to freeze peanut butter fudge for up to 3 months.
Notes
Melt on the stovetop: Alternatively, place the white chocolate and peanut butter in a saucepan and warm on the stove over low heat, stirring constantly, until smooth and combined.
Don’t overheat: Whether you melt in the microwave or on the stove, be careful not to burn the white chocolate and stir frequently.
Stir well: When melting the white chocolate and again when mixing in the condensed milk, you want to stir everything well and you no longer see streaks. We want to avoid pockets of undissolved condensed milk or peanut butter, as this will prevent the fudge from setting.
Work fast: The texture will be pretty thick and begin to set quickly, so transfer the fudge to the pan right away, and don’t let the mixture sit in the bowl for too long.
Speed up the setting time: If you’re in a hurry, freeze the fudge, and it should be ready to slice in an hour.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 107Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 51mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 3g
