Creamy Peanut Butter Fudge
Recipe Guy
Desserts | Party and Potluck | Fil-Am Fusion
White chocolate and condensed milk give this peanut butter fudge its smooth, sweet base without a boiled sugar syrup. Creamy peanut butter brings the main flavor, with roasted peanuts available for crunch. A full chill is what makes the mixture ready for neat, small squares.
About This Recipe
The white chocolate melts with condensed milk, butter, and salt over low heat. Peanut butter and vanilla join that smooth base afterward, so there is no separate syrup stage or candy-temperature target to chase in this version.
A parchment-lined square pan contains the soft mixture while it firms. Roasted peanuts can go inside for texture, while any optional surface topping needs to be added before the fudge sets. This is a rich confection, suited to small pieces rather than thick dessert bars.
Ingredient Notes
Chocolate
Use good-quality chips or chopped bars. White chocolate versions need gentle heat because they scorch easily.
Condensed milk
Sweetened condensed milk gives quick fudge its structure and creamy texture.
Salt
A small amount of salt keeps the squares from tasting flat.
Cooking Notes
- Keep the heat low and scrape the saucepan bottom as the white chocolate melts. Stop heating once the base is smooth instead of letting it continue bubbling while you prepare the pan.
- Leave enough parchment overhang to lift the chilled slab without bending it. Smooth the top before chilling, since ridges and air pockets become harder to correct once the fudge firms.
Creamy Peanut Butter Fudge Recipe
A smooth peanut butter fudge with white chocolate, condensed milk, vanilla, and roasted peanut crunch.
Shopping List
- sweetened condensed milk
- chocolate
- butter
- vanilla
- salt
- 1 cup creamy peanut butter
- 1/2 cup roasted peanuts
Ingredients
Base
- 2 cups white chocolate chips
- 1 can sweetened condensed milk, 14 ounces
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Flavor
- 1 cup creamy peanut butter
- 1/2 cup roasted peanuts, optional
Finish
- Flaky salt, cookie crumbs, chopped nuts, or powder for topping, optional
- Parchment paper for lining the pan
Instructions
- Line an 8-inch square pan with parchment, leaving overhang.
- Combine chocolate, condensed milk, butter, and salt in a heavy saucepan.
- Warm over low heat, stirring constantly, until smooth.
- Stir in vanilla and the flavor ingredients.
- Spread into the prepared pan and smooth the top.
- Add any toppings while the fudge is still soft.
- Chill until firm.
- Lift out with parchment and cut into small squares with a warm knife.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Creamy Peanut Butter Fudge
- Use low heat: High heat can make fudge oily or grainy.
- Stir constantly: Condensed milk can scorch on the bottom of the pan.
- Chill fully: Clean squares need a firm set.
- Cut small: This style of fudge is rich, so bite-size pieces work best.
How To Serve And Store
Serve chilled or at cool room temperature. Store airtight in the refrigerator up to 2 weeks.
Common Questions
Can I microwave it?
Yes. Heat in short bursts and stir well between each one.
Can I freeze fudge?
Yes. Wrap tightly and freeze up to 2 months.
Why is it soft?
It may need more chilling or a little more chocolate next batch.
Can I use evaporated milk?
No. It will not set the same way.
Can I use evaporated milk instead of condensed milk in this fudge?
No. The formula uses sweetened condensed milk for both sweetness and consistency. Evaporated milk is not the same product, and swapping it in would change how the peanut butter and white chocolate mixture sets.
How do I keep peanut butter fudge from sticking to the knife?
Chill the slab until firm before lifting it out, then use a warm knife as directed. Wipe and dry the blade between cuts so softened fudge does not smear onto the next row.
