This easy creamy peanut butter fudge is a rich, sweet candy with smooth peanut butter, white chocolate, and a little vanilla. It comes together on the stovetop, then chills in an 8-inch square pan until firm enough to slice, so you don't need a candy thermometer.
Sweetened condensed milk keeps the mixture creamy while white chocolate provides enough structure for the fudge to set. Stir everything until completely smooth before spreading it in the pan, and don't worry if it seems soft while warm—it firms up as it chills.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Additional Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 36 fudge squares
- Servings: 18
- Difficulty: Easy
What You Need Before You Start
- 8 x 8-inch (20 x 20 cm) square baking pan
- Parchment paper
- 3-quart (2.8 L) heavy-bottomed saucepan
- Silicone spatula or wooden spoon
- Measuring cups and measuring spoons
- Chef's knife
Ingredients and Helpful Swaps
- ■ 1 (14-ounce) can (396 g) sweetened condensed milk
- ■ ½ cup (128 g) creamy conventional peanut butter, well stirred
- ■ 12 ounces (340 g) white chocolate chips or finely chopped white chocolate
- ■ ¾ cup (110 g) roasted unsalted peanuts, chopped
- ■ 1 teaspoon (5 ml) pure vanilla extract
- Sweetened condensed milk: It provides both sweetness and moisture for a soft, creamy fudge. Substitution: Use an equal amount of sweetened condensed coconut milk; the fudge may have a noticeable coconut flavor and a slightly softer texture.
- Creamy peanut butter: It gives the fudge its main peanut flavor and helps create a smooth texture. Substitution: Use the same amount of conventional crunchy peanut butter; the fudge will set similarly but you'll get little pieces of peanut throughout.
- White chocolate: It gives the warm mixture structure as it cools and adds a mellow sweetness. Substitution: Use the same weight of milk chocolate; the fudge will be darker, more chocolate-forward, and less distinctly peanut-butter flavored.
How to Make Easy Creamy Peanut Butter Fudge Delight Recipe
- Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper, leaving enough overhang to lift out the finished fudge. Set the pan aside at room temperature while you prepare the mixture.
- Place the sweetened condensed milk and creamy peanut butter in a 3-quart (2.8 L) heavy-bottomed saucepan. Cook over medium-low heat for 2 to 3 minutes, stirring constantly, until the mixture is hot, smooth, and just beginning to bubble around the edges; don't let it scorch.
- Remove the saucepan from the heat and immediately add the white chocolate. Stir for 1 to 2 minutes until completely melted and smooth, with no visible pieces remaining.
- Stir the chopped peanuts and vanilla into the warm fudge mixture for about 30 seconds, until the peanuts are evenly distributed. The mixture should look thick, glossy, and uniform.
- Immediately scrape the fudge into the prepared pan and spread it evenly to the corners with the spatula. Smooth the surface before the mixture begins to firm.
- Refrigerate the fudge at 40°F (4°C) or colder for at least 2 hours, until the center feels firm when gently pressed and the surface no longer looks soft.
- Lift the chilled fudge from the pan using the parchment overhang. Cut it into 6 rows by 6 rows to make 36 squares, wiping the knife between cuts if needed for cleaner edges.
Why You Will Love This Recipe
- Sweetened condensed milk supplies concentrated milk and sugar, giving the fudge a creamy texture without requiring a cooked sugar syrup.
- White chocolate melts into the mixture and firms as it cools, so the fudge holds cleanly cut squares once chilled.
- Creamy peanut butter adds richness and nutty flavor while blending smoothly into the warm condensed milk, so you won't have to fight lumps.
Storage and Make-Ahead Tips
- Refrigerator: Store the cut fudge in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between layers so the pieces don't stick together, and let them sit at room temperature for 10 to 15 minutes if you'd like a softer bite.
- Freezer: Freeze the fudge in an airtight freezer-safe container for up to 2 months, with parchment between the layers. Thaw it overnight in the refrigerator before serving so condensation is less likely to form on the surface.
- Make-ahead and reheating: You can prepare the fudge up to several days before serving and keep it refrigerated until needed. Reheating isn't necessary; for a softer texture, simply leave the pieces at room temperature for 10 to 15 minutes.
Common Questions
Why is my peanut butter fudge too soft?
It may simply need more chilling time, especially if your kitchen or refrigerator is warm. Chill it for another 1 to 2 hours and keep it refrigerated for the firmest texture.
Can I use natural peanut butter?
Natural peanut butter can separate and may make the fudge softer or oily. For the most dependable texture, use a conventional creamy peanut butter that stays blended in the jar.
Can I make peanut butter fudge without a candy thermometer?
Yes. This version relies on sweetened condensed milk and melted white chocolate rather than cooking a sugar syrup to a precise temperature, so a candy thermometer isn't needed.
Can I leave out the chopped peanuts?
Yes. Leave them out without changing the other ingredient amounts; your fudge will simply have a smoother texture, and that's completely fine.
Easy Creamy Peanut Butter Fudge Delight Recipe
This easy creamy peanut butter fudge is a rich, sweet candy with smooth peanut butter, white chocolate, and a little vanilla. It comes together on the stovetop, then chills in an 8-inch square pan until firm enough to slice, so you don't need a candy thermometer.
Ingredients
Method
Method
- Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper, leaving enough overhang to lift out the finished fudge. Set the pan aside at room temperature while you prepare the mixture.
- Place the sweetened condensed milk and creamy peanut butter in a 3-quart (2.8 L) heavy-bottomed saucepan. Cook over medium-low heat for 2 to 3 minutes, stirring constantly, until the mixture is hot, smooth, and just beginning to bubble around the edges; don't let it scorch.
- Remove the saucepan from the heat and immediately add the white chocolate. Stir for 1 to 2 minutes until completely melted and smooth, with no visible pieces remaining.
- Stir the chopped peanuts and vanilla into the warm fudge mixture for about 30 seconds, until the peanuts are evenly distributed. The mixture should look thick, glossy, and uniform.
- Immediately scrape the fudge into the prepared pan and spread it evenly to the corners with the spatula. Smooth the surface before the mixture begins to firm.
- Refrigerate the fudge at 40°F (4°C) or colder for at least 2 hours, until the center feels firm when gently pressed and the surface no longer looks soft.
- Lift the chilled fudge from the pan using the parchment overhang. Cut it into 6 rows by 6 rows to make 36 squares, wiping the knife between cuts if needed for cleaner edges.
Notes
Refrigerator: Store the cut fudge in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between layers so the pieces don't stick together, and let them sit at room temperature for 10 to 15 minutes if you'd like a softer bite. Freezer: Freeze the fudge in an airtight freezer-safe container for up to 2 months, with parchment between the layers. Thaw it overnight in the refrigerator before serving so condensation is less likely to form on the surface.
