Peanut Butter Fudge

A creamy homemade peanut butter fudge recipe! Today’s candy recipe is made on the stovetop with just a handful of ingredients. I’ve packed today’s post with plenty of tips and have included another how-to video at the bottom of the recipe.

Peanut Butter fudge on marble slab

Today’s Peanut Butter Fudge is number 4 in our week of candy! Did you catch my toffee recipe, honeycomb recipe, and peanut brittle recipe? Which is your favorite so far?

This peanut butter fudge might actually be my favorite of them all. Sweet with salty, peanut-y undertones, creamy and soft, but still sturdy… what’s not to love? It’s also perfectly giftable, making this holiday season a great time to try your hand at making your own fudge at home!

Feeling more comfortable with that candy thermometer yet? You’re going to need it again for today’s recipe. Don’t be intimidated (like I was for the longest time), a good candy thermometer can actually be your best friend in the kitchen. I linked to the one that I use down in the recipe.

If you’re still not feeing too candy-thermometer-friendly, you might be relieved to hear that my next two candy recipes actually don’t require one. Until then, let’s jump in to some peanut butter fudge tips!

A square of creamy peanut butter fudge

How to Keep Peanut Butter Fudge from Becoming Grainy

I’ve found that this peanut butter fudge is much more resistant to becoming grainy than my favorite chocolate fudge is. For this reason it’s a great fudge recipe for a candy beginner, but I still recommend following a few grain-preventing best practices.

Keep a moist pastry brush nearby and (only before the mixture begins boiling) use it to gently wipe/wash down the sides of the pot to prevent any sugar crystals from forming. You’ll notice some of the sugar mixture settles on the sides of the pot, and wiping this off early will go a long way in preventing sugar crystals.

Once you’re finished cooking your peanut butter fudge and are stirring it, don’t scrape the sides of the pot. Sugar crystals may have developed there, so avoid knocking those into your fudge while you’re stirring. You should also avoid scraping the sides of the pot when pouring your fudge into your pan. I’ll usually pour out as much fudge as I can, then scrape the sides of the pot into a separate small container. It still tastes good, so you can enjoy it separately without compromising your fudge.

Square of fudge from creamy peanut butter fudge recipe

How to Store Peanut Butter Fudge

Peanut butter fudge should be stored in an airtight container. It will keep at room temperature for up to two weeks (keep out of direct sunlight).

Unlike many other candy recipes, peanut butter fudge actually can also be stored in the refrigerator, just beware that the fridge has the potential to dry out your fudge, detracting from that wonderful creaminess. If you choose to refrigerate it, be sure to store in a tightly sealed container. Peanut butter fudge should keep for several weeks in the fridge.

Can I Freeze Peanut Butter Fudge?

Yes, you can freeze peanut butter fudge! For best results, allow your fudge to completely cool and set after cooking it. Then, cut it into pieces and wrap each piece individually in cling wrap (make sure to wrap well). Place the pieces in an airtight container and freeze for up to several months. To thaw, simply allow the wrapped pieces to sit at room temperature for several hours.


More Candy Recipes You May Enjoy

  • Best Chocolate Fudge
  • Cookie Dough Fudge (no candy thermometer)
  • Buckeyes
  • Potato Candy

How to Make Peanut Butter Fudge

Peanut Butter Fudge

How to make an easy, old-fashioned Peanut Butter Fudge! For best results, read through the whole recipe before beginning, and it wouldn't be a bad idea to watch the VIDEO at the bottom of the post, too!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy fudge, old fashioned fudge, peanut butter fudge
Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 30 minutes
Servings: 16 1" pieces
Calories: 200kcal
Author: Sam


  • 2 cups sugar 400g
  • 2/3 cup evaporated milk shake well before pouring (160ml)
  • 3/4 cup creamy peanut butter 210g
  • 4 Tablespoons unsalted butter cut into 4 pieces and softened to room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt


  • Candy Thermometer see note for the candy thermometer I use
  • Pastry brush


  • It's important to have all of your ingredients ready before beginning! Read through the whole recipe before you start and measure out all your ingredients beforehand (the peanut butter, butter, vanilla, and salt should be prepped and ready to go nearby).
  • Prepare an 8x8 baking dish or 9x5 bread pan by lightly greasing with butter or lining with parchment paper. Set aside.
  • Combine sugar and evaporated milk in a medium-sized saucepan over medium heat.
  • Stir ingredients occasionally over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may have begun to settle on the side of the pot to prevent sugar crystals. 
  • Continue to stir occasionally until sugar is dissolved and mixture comes to a boil (don't turn up the heat, keep on medium or you run the risk of burning your fudge). Once mixture comes to a boil, attach your candy thermometer. Be sure that the point of the candy thermometer is in the middle of the mixture and not touching the bottom of the pan.
  • Cook, stirring continuously, until fudge reaches 234-236°F (112-113°C). 
  • Once fudge reaches temperature, immediately remove from heat and add your peanut butter, butter, vanilla extract, and salt. Stir (avoid scraping the sides of the pot) until butter and peanut butter are melted and mixture is smooth and has started to thicken (1-3 minutes).
  • Pour into prepared pan (don't scrape the sides of the pot while pouring) and allow to set completely (several hours at room temperature or you can expedite the process by refrigerating).
  • Once fudge has set, slice into small pieces and serve.



This is the candy thermometer that I use (affiliate)Store uneaten fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.


Serving: 11" piece | Calories: 200kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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