Creamy Peanut Butter Fudge with Condensed Milk

Quick Peanut Butter Fudge

Sweetened condensed milk is the real hero of this recipe. While traditional fudge requires boiling sugar to exact temperatures, this ingredient provides a stable, creamy base that resists crystallization. It handles the sweetness and the binding all at once, so you don't end up with a grainy mess.

You can expect a dense, fudge-like consistency that melts slowly on the tongue. It's a great option for those who want something indulgent but don't have hours to spend hovering over a stove.

The resulting Peanut Butter Fudge has a deep, toasted nut flavor that pairs beautifully with a bit of salt. It's a simple, bold dessert that doesn't need fancy decorations to look great on a plate.

Why the Texture Works

• Sifted Sugar: Confectioners' sugar often has tiny clumps. Sifting them out prevents those gritty white spots and ensures the fudge feels smooth.
• Controlled Heat: Using short microwave bursts keeps the fats in the peanut butter from separating, which stops the fudge from becoming greasy.

Essentials for Your Pantry

For the Fudge

• 1 can sweetened condensed milk, 14 oz (396 g)
• 1 cup creamy peanut butter (256 g) Why this? Provides the essential fats for a rich mouthfeel
• 2 cups confectioners' sugar, sifted (240 g)
• 1 tsp vanilla extract (5 ml)
• ¼ tsp flaky sea salt, optional, for topping (1.5 g)

For the Pan and Finish

• 1 tsp butter, for greasing (5 g)

Necessary Kitchen Tools

You only need a few basics for this. A large microwave-safe glass bowl is best because it distributes heat evenly. I like using an offset spatula to get the top completely flat, but a butter knife or the back of a spoon works too. A fine mesh sieve is mandatory for the sugar.

The step-by-step Process

Phase 1: Prep

Grease an 8 inch square pan lightly with the butter. Line it with parchment paper, leaving an overhang on two sides. This lets you lift the whole block out without fighting the pan. Press the confectioners' sugar through a fine mesh sieve into a bowl until no lumps remain.

Phase 2: Cooking

Combine the condensed milk and peanut butter in your large microwave-safe bowl. Microwave for 60 seconds, then stir until smooth. Continue heating in 20 second bursts, stirring between each, until the mixture is warm and glossy. Stop heating as soon as it steams. Do not let it bubble.

You'll notice a strong, roasted peanut aroma filling the kitchen here.

Stir in the vanilla extract until fully combined. The scent will shift to something more floral and sweet. Add half the sifted sugar and stir until mostly combined. Add the remaining sugar and stir until no white streaks remain. The fudge should be thick, glossy, and pull away from the sides of the bowl.

If it's too stiff to stir, microwave for 10 seconds and continue stirring.

Phase 3: Finishing

Scrape the mixture into the prepared pan. Smooth the top with your spatula. Sprinkle with flaky sea salt, if using, and press it in lightly. Cover the pan and refrigerate for 2 hours. The surface should feel dry and no longer tacky when you touch it.

Lift the block out using the parchment overhang. Run a sharp knife under hot water, wipe it dry, and cut a 5 by 5 grid into 25 squares. Wipe the blade between cuts to keep the edges clean.

Fixing Texture Issues

If your fudge feels a bit too soft, it usually means the sugar wasn't packed tightly in the measuring cup or the fridge wasn't cold enough. Giving it another hour of chilling usually fixes this. Graininess happens when the sugar isn't sifted or the peanut butter separates from overheating.

If Your Fudge Stays Soft

Check your chilling time first. If it's still tacky after 3 hours, the ratio of sugar to fat might be off.

If the Texture Feels Grainy

This is usually due to sugar clumps. Ensure the sieve is fine enough to catch all the lumps.

If Oil Pools on the Surface

This happens if the mixture boils in the microwave. Keep the bursts short and stir often.

Fun Flavor Twists

Dark Chocolate Swirl

Save 30 g of the finished fudge and melt it with 20 g of dark chocolate chips. Drizzle this over the top before chilling and swirl with a toothpick.

Honey-Roasted Crunch

Fold in 50 g of crushed honey-roasted peanuts during the final stirring phase. This adds a nice textural contrast to the smooth base.

Gluten-free Version

Most creamy peanut butters are naturally gluten-free, but check your labels. This recipe is plant forward as is, provided your vanilla extract is alcohol-free.

Keeping Your Treats Fresh

Store the cut squares in a covered container in the refrigerator for up to 1 week. For longer storage, keep them in a sealed container in the fridge for up to 1 week. Chilled peanut butter fudge stays firmer and is easier to handle.

You can also freeze these. Wrap each square in parchment and place them in a freezer-safe container for up to 3 months. To eat them, move a few squares to the fridge for 2 hours or let them sit on the counter for 30 minutes.

How to Serve It

I recommend plating these on a bright platter with fresh berries to offset the richness. Because they're quite sweet, a bit of black coffee or unsweetened tea provides a perfect balance. For gifting, arrange them in small tins using parchment paper dividers to ensure the squares don't stick together.

Scaling the Recipe

Changing the quantity does not automatically multiply the time; follow the original preparation stages and their readiness cues.