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Squares of fudge stacked on top of a white plate.

Creamy Peanut Butter Fudge

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!
Course Dessert
Cuisine North American
Prep Time 5 minutes
Cook Time 25 minutes
Cooling time 2 hours
Servings 48 squares
Calories 83kcal
Author Nina


  • 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


  • 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.


  • 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.


Serving: 48g | Calories: 83kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 64IU | Calcium: 14mg | Iron: 1mg