This is a super easy, rich, and creamy peanut butter fudge recipe, that does not require a candy thermometer. It is made on the stovetop with just a handful of ingredients!
Jump straight to the recipe!
🥜An easy fudge recipe
I wanted to make a fudge that didn't require a candy thermometer (even though I own one), and didn't have ingredients in it like marshmallow fluff or sweetened condensed milk.
This recipe is as close to a traditional fudge as you get. And it is so easy! All made in one saucepan, a wooden spoon, and a handful of ingredients. Now I'm trying to think how I can make chocolate fudge and butterscotch fudge the same way.....
If you are looking for more holiday recipes, try my cranberry pecan upside down cake, traditional Christmas cake, whipped shortbread cookies, or my spiced gingerbread cookies!
🥘Ingredients
📝Ingredient notes
- Light brown sugar - you can substitute with dark brown sugar. Your fudge will just be a lot darker in colour.
- Peanut butter - substitute creamy peanut butter for chunky, if you prefer.
🔪Instructions
Grease a 9x9 or 8x8 inch baking pan, and line with parchment paper. Melt butter in a small saucepan over medium heat. Stir in brown sugar and milk when melted. Bring everything to a boil and stir constantly for 2 minutes.
Remove the saucepan from the heat and stir in peanut butter and vanilla extract. Stir in icing sugar until smooth.
Spread the fudge into the prepared baking dish. Let it cool at room temperature and then store it in the refrigerator in an airtight container for up to 2 weeks.
Click here to see my web story for Creamy Peanut Butter Fudge
✔️Expert Tips
- Substitute creamy peanut butter for chunky if you want.
- Have all your ingredients ready before you start. Things move quickly once you begin making fudge.
- Make sure you cook the fudge on the stovetop for as long as the recipe says. It will not set otherwise.
💭Recipe FAQ's
Store it in an airtight container in the refrigerator for up to 2 weeks.
Wrap the fudge in plastic wrap and then put it inside a freezer bag or container. It can freeze for up to 2 months. Thaw by leaving it in the refrigerator for 3-4 hours.
Cut the fudge when it has slightly firmed up, about an hour into it's cooling time.
The fudge mixture did not get hot enough, or was not cooked long enough.
🔖Related recipes
📋 Recipe
Creamy Peanut Butter Fudge
Ingredients
- ½ cup unsalted butter
- 2 ¼ cups light brown sugar packed
- ½ cup whole milk
- ¾ cup smooth peanut butter
- 1 teaspoon vanilla extract
- 3 ½ cups icing sugar
Instructions
- Grease an 8x8 or 9x9 inch baking pan, and line with parchment paper. Set aside.
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and stir for another 2 minutes. Remove from heat.
- Stir in peanut butter and vanilla extract until combined. Add icing sugar and beat until smooth.
- Spread fudge into prepared baking dish, and smooth the top. Let it sit at room temperature until it cools and sets, about 2 hours. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Substitute creamy peanut butter for chunky if you want.
- Have all your ingredients ready before you start. Things move quickly once you begin making fudge.
- Make sure you cook the fudge on the stovetop for as long as the recipe says. It will not set otherwise.
Cheryl Lynn Kooistra
What is icing sugar???
Nina
Hi Cheryl! It's powdered sugar. We call it icing sugar in Canada 🙂