This easy, no boil peanut butter fudge recipe makes irresistible fudge with a wonderful sweet-but-salt twist that will keep you coming back for more.
Easy peanut butter fudge recipe
Condensed milk and chocolate is the cheat’s way to deliciously soft and sumptuous fudge without boiling. Here, I’ve combined the condensed milk with peanut butter and white chocolate for a fabulous sweet and salt treat.
- My classic one bowl peanut butter blondies
- Read more here for everything you need to know on how to make fudge.
I remember the first time I ate peanut butter cups. Peanut butter was still a relatively new phenomenon in the UK when I was a child, so the chocolate cups filled with a paste both sweeter and more salty than the versions we knew were a revelation.
I have recreated something of that powerful flavour hit in this easy fudge recipe. Here, the white chocolate takes a back seat, allowing the peanut flavour to shine, and there’s just a little milk or dark chocolate from the optional peanut butter cups, making a lovely swirl effect.
This peanut butter fudge has a delicious, slightly crumbly texture and is not too sweet, certainly not cloying.
The heating stage of this easy recipe can be done in the microwave, on the stove or even in the slow cooker. I tend to use the microwave for fudge recipes but find that a pan on the stove top works better for this recipe, as long as you take it slow with a very gentle heat.
Why you will love peanut butter fudge!
- Easy to make.
- Just 4 ingredients!
- With no boiling required, it’s child-friendly
- Minimal hands-on time.
- It is easily scalable.
- The fudge is fantastic!
Easy peanut butter fudge ingredients
- Condensed milk – The standard can is 395 g / 14 oz in the UK, the USA and Australia. You need half a can for this recipe. Just don’t confuse condensed and evaporated milk!
Use the other half to make a double batch, a different fudge or one of my ice creams, You can also freeze it for next time.
- White chocolate – This needs careful handling but I want the peanut butter to take centre stage without the cocoa in this recipe.
- Peanut butter – Smooth peanut butter of the sort that children love. You don’t want the healthy versions with the peanut skin left in for this recipe, nor any peanut butter that says it might separate with a layer of oil on top. They’re great for some things, but not fudge!
- Pinch of salt
- Peanut butter cups (optional)
Small batch condensed milk fudge
Condensed milk fudge does keep, but the texture is so much better when it is fresh. I like to make a smaller batch more often, rather than make more and let it start to dry out.
My fudge recipes use half a can of condensed milk, which produces 18–24 squares. This lasts about a week in my home. If I were to make more, it would probably still last us a week but my jeans would be getting tight!
If you want to use the condensed milk leftovers immediately, you could try a no churn ice cream or make a different fudge. Try my recipes for Biscoff fudge, Nutella fudge or After Eight mint fudge.
Fuss Free Tip
You can freeze leftover condensed milk, but take care to store it in a watertight container or make sure you keep it upright.
Because condensed milk does not freeze solid it will make an awful mess of your freezer if you allow it to escape.
How to make peanut butter fudge
First, prepare the tray
You need a baking pan, tray or mould in which to set your fudge. Prepare this first. A plastic takeaway tray (4″ x 6″) is good for this. They last well and can go through the dishwasher many times.
If you are using a flexible mould, just brush it with oil or use cake release spray. You will need to line a rigid pan with parchment. If you want to make a larger batch, either use two trays, or a 7–8″ (18–20 cm) square pan.
Step One – Pour the condensed milk into a saucepan or microwave-friendly bowl or jug. Add the peanut butter and break the chocolate into chunks before adding this. Add the salt too.
Step Two – Set the pan on the very lowest heat and allow the mixture to warm for a minute. Then stir and keep stirring, taking great care not to overheat the chocolate and peanut butter. You want them to melt but not to get them really hot as this will spoil the texture very quickly.
Step Three – When the chocolate seems close to being melted, stop heating. Remove from the heat and stir thoroughly so that the remaining chocolate melts in the residual heat. If you can’t get rid of all the lumps, you can return it to the heat for a little longer.
You may find that the mixture seems horribly grainy at this point. Do not worry, as the finished fudge will be fine!
Step Four – Stir in the peanut butter pieces if using. They will break down slightly in the remaining heat, creating a lovely swirl effect.
Step Five – Pour your peanut butter fudge into the prepared mould. Smooth the surface. If you are using them, put the broken pieces of peanut butter cups on top and press in slightly.
Let the fudge cool and then place the tray in the refrigerator to set. This will take a couple of hours, if not longer.
Step Five – When the fudge is set, take it out of the mould. With a flexible mould, you can remove it by flexing the sides and then turning it upside down, giving the base a tap to release the fudge. If you can’t get the fudge out, put it in the freezer for ten minutes and try again.
If you used a rigid baking pan, simply lift the fudge out with the parchment you used to line the pan.
Finally, cut your peanut butter fudge into squares with a heavy kitchen knife. Keep it in a covered container in the fridge until you are ready to eat.
Easy peanut butter fudge in the microwave
Step One – First, prepare the tray.
Step Two – Break up the chocolate. Then put all the ingredients in a microwavable jug or bowl.
Step Three – Heat in ten second bursts, stirring in between. Stop before everything is completely melted and stir, allowing it all to melt together in the residual heat. When it is well combined, you can stir in the peanut butter pieces.
Step Four – Pour your peanut butter fudge into the tray. Smooth the top. When it is cool, put it in the fridge to set for 4 hours or overnight.
Slow cooker method
You can use the slow cooker for this recipe if you prefer, treating it as a bain marie.
Step One – Put the ingredients in a jug or bowl. Set this in the slow cooker. Add a few inches of boiling water to the slow cooker pot around the jug, taking care than none gets into the mixture.
Step Two – Set the cooker on low. Leave the lid off because if you don’t, you will get condensation dripping back into your fudge mix.
Step Three – Stir the fudge intermittently, taking care not to get any water into the mixture. When you have a smooth mixture, remove the bowl or jug. Stir in the peanut butter pieces.
Step Four – Pour the peanut butter fudge into the tray. When cool, transfer it to the fridge and leave it to set.
Read my full tutorial on how to make slow cooker fudge.
Garnish the top with chopped pieces of peanut butter cups.
Add a few flakes of sea salt or pink Himalayan salt on top before setting.
I recommend storing this type of fudge in an airtight container in the fridge. Bring it up to room temperature before serving.
Yes. If you like some crunchy peanuts in there, that’s great. You might want to go half and half.
You can just leave them out or stir throught some finely chopped milk or dark chocolate to create a ripple.
Condensed milk keeps for a few days in the fridge, but will last for months in the freezer, so you don’t need to do anything immediately. Just make sure it’s sealed and will stay upright, as it won’t freeze solid.
Use spare condensed milk to make no churn ice cream recipes, or something from my collection of fudge recipes .
More recipes you will love
- Easy peanut butter blondies – a fuss-free one bowl recipe for these delicious blondies
- Lotus Biscoff blondies – gorgeous golden blondies
- Easy peanut butter muffins – a breakfast time treat
Peanut butter fudge
- 200 g condensed milk (half a standard can)
- 200 g white chocolate (broken into pieces)
- 200 g smooth American style peanut butter
- 50 g mini Reece's Pieces
- Prepare a mould or tray, oiling a flexible mould or lining a rigid one.
- Put the condensed milk, broken chocolate, peanut butter and salt in a pan.
- Set on the stove over a very low heat. Use a diffuser ring if necessary. As the ingredients start to warm, stir and keep stirring so that they melt together. Do not allow the mixture to become hot.
- When the chocolate is mostly melted, remove from the heat and stir well to melt the rest in the heat of the mixture.
- Transfer the mixture to the tray and smooth into the corners, levelling the top. Decorate with the chopped peanut butter cups if using, pressing lightly into the top of the fudge.
- When cool, transfer to the fridge and leave there to set for about 4 hours.
- When the fudge is set, remove from the mould. (If this proves difficult, you can freeze for ten minutes and try again.) Cut into squares, ready to serve.
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