Melt-in-your-mouth, sweet, peanut-forward fudge that’s surprisingly simple to make. Each bite shatters in a sugary crunch, and a small piece is very satisfying — this fudge is decidedly addictive. It’s not a soft, silky fudge; the sugar is cooked until the mixture sets firm without becoming rock hard. No advanced candy-making skills required. Let’s make this easy peanut butter fudge.
This straightforward recipe is inspired by a classic, old-fashioned approach: sugar and milk are boiled until they concentrate and thicken, then creamy peanut butter is stirred in for flavour and texture. Because the mixture begins to set quickly once removed from the heat, it’s important to work fast when pouring and smoothing it into the pan.
The finished fudge is sweet — sweeter than many everyday treats — because sugar is what allows it to set. Cut the pieces small so the sweetness is balanced against the rich peanut butter. I halved the original recipe and added a pinch of salt to create a pleasant sweet-and-salty contrast and to make a manageable batch size.
Let the fudge set at room temperature in an airtight container. In humid conditions it may soften slightly, so refrigerate after a day if you need it to keep a firmer texture. Chilling will not make the fudge rock hard; it simply helps preserve the intended bite. Stored properly, it keeps well for several days to a couple of weeks depending on temperature and humidity.
There’s a nostalgic feel to this kind of fudge — simple, reliable, and comforting. Below is the recipe in a clear format so you can make it at home with minimal fuss.
Peanut Butter Fudge
5 mins
5 mins
10 mins
Ingredients
- 1 cup caster sugar (190 g)
- 1/2 cup whole milk (125 ml)
- 1/2 tsp vanilla extract
- 1/3 cup creamy unsweetened peanut butter (90 g)
- Generous pinch of salt
Instructions
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Line a shallow 8.5 x 6.5 inch pan with non-stick baking paper. For thicker pieces, use a 9 x 5 inch loaf tin.
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In a small saucepan, combine the milk and sugar. Place over low heat and stir continuously until the mixture reaches a vigorous boil, about 2–3 minutes. Continue boiling for another 2–3 minutes while stirring and scraping the sides to prevent sticking.
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Remove the pan from the heat and quickly stir in the vanilla, peanut butter, and salt. Use a silicone spatula or wooden spoon to mix until the mixture is smooth and completely combined.
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Pour the hot mixture into the prepared pan and smooth the top immediately. The fudge will begin to set almost at once, so work quickly to level the surface.
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Allow the fudge to cool undisturbed at room temperature, uncovered, for about 3 hours or until completely set. Once firm, slice into 18 small pieces — small portions are recommended due to the sweetness.
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Store the pieces in an airtight container at room temperature. If the weather is humid or if you want a firmer texture, refrigerate after a day. In the fridge the fudge will keep for up to two weeks; in cooler, dry conditions it can be kept at room temperature for about a week.
Notes
*Recipe source: Dear Crissy (adapted for a smaller batch and a pinch of salt).
Enjoy this quick, nostalgic treat — perfect for gifting in small boxes or serving as a sweet bite with coffee. Small squares are ideal because the flavour is concentrated; a little goes a long way.