Peanut Butter Fudge

Peanut butter fudge with condensed milk is perfect for those who want to make a tasty dessert without the fuss. With only four ingredients and no baking required, this gluten-free fudge can be made in just five minutes.

It’s an ideal recipe for novice candy makers, children, and even those living in dorm rooms, as all you need is a microwave to create this delectable treat. Make this peanut butter fudge a part of your holiday traditions, and impress your loved ones with your candy-making skills!

You will be impressed with this easy microwave fudge recipe. It uses minimal ingredients that you likely have on hand or can easily find at the store.

Best of all, it is a combination of peanut butter and chocolate flavors. The second you sink your teeth into a fudge square, you will be reminded that combo never disappoints.

Our recipe turns out smooth and creamy every time with the richness that everyone expects from a piece of fudge.

For even more creamy fudge recipes, check out Old Fashioned Fudge, Christmas Fudge Recipe, and Marshmallow Cream Fudge.

Ingredients

• 10 ounces milk chocolate ✅ (chocolate chips or brick chocolate)
• 14 ounces sweetened condensed milk, divided ✅
• 1/3 cup peanut butter
• 1 teaspoon vanilla ✅

Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.

How To Make

Prepare a 9 x 9-inch pan by lining it with wax paper for easy removal. You have the choice to line either the bottom only or the entire pan for easy removal later.

Begin by setting aside the condensed milk for later use. Measure out 4 tablespoons of condensed milk and place it into a mixing bowl.

Start the fudge base by blending the chocolate. Place the chocolate in a medium-sized microwave-safe bowl and combine it with the remaining sweetened condensed milk and a touch of vanilla extract for flavor.

Heat this chocolate mixture in the microwave for about 60 seconds, then stir thoroughly. Continue to heat in 30-second intervals, stirring each time until the mixture is smooth and thoroughly melted. It’s important not to overheat the chocolate.

Next, pour the smooth chocolate mixture into the prepared wax paper-lined 9×9-inch pan. Spread it evenly using a spatula to ensure a level surface.

Now, move on to the peanut butter layer. Combine the peanut butter with the remaining condensed milk in the mixing bowl. Blend them together until the mixture achieves a smooth and consistent texture.

Quickly add this peanut butter blend on top of the chocolate fudge layer. Gently spread it using a spatula immediately after combining it. It’s crucial to work swiftly as the peanut butter mixture can start to harden if left to sit. Ensuring an even spread will result in the layering of flavors.

Refrigerate the peanut butter fudge, allowing it to chill for a minimum of 30 minutes to an hour. This cooling process helps the fudge set and attain a firm texture.

When ready to serve, remove the chilled fudge. Lift the wax paper from the pan gently or, for an alternative method, turn the pan upside down onto a clean cutting board to release the fudge. Using a chef’s knife or a pizza cutter, slice the fudge into your desired portions.

Recipe Tips and Tricks

• Get started by lining a 9×9 inch pan with wax paper. You don’t have to do this step, but it makes it really easy to remove and cut the fudge once it hardens. 
• It can be tricky to get the wax paper to stay in the pan. Crease around the bottom edges, folding the paper to help, then place 2 cans into the dish to weigh it down while you make the recipe.
• This fudge is much easier to make and you have a lesser chance of it not working. Check out this post for tips on how to fix fudge that hasn’t set, but by using sweetened condensed milk, you should not have this problem. 
• I use Jiffy or Skippy, but you could use natural peanut butter, allergy-free butter, or even Nutella for a different version. 
• Swap the vanilla extract with almond or simply leave it out if you don’t have it on hand.
• Do not overcook or the chocolate will seize up.
• You can use chocolate chips for an even faster version or buy brick chocolate to save a little money. Carefully use the tip of a knife to break apart the brick. 
• Sprinkle shredded coconut or chopped nuts on top of the peanut butter layer before it hardens for a new flavor or crunch.

Frequently Asked Questions

How To Store No Bake Peanut Butter Fudge

In the fridge: Add fudge to a covered container and place in the fridge for 2-3 weeks.

At room temperature: Store in a covered container for 1 week on the counter.

Can You Freeze Peanut Butter Fudge Made With Sweetened Condensed Milk?

Yes, you can! Store in an airtight container or wrap with wax paper and seal in a ziplock bag. Follow these tips for the best results:

• Make sure the fudge is properly cooled before freezing.
• Don’t store it in the door portion of the freezer as it’s the warmer spot. 
• Prevent ice crystals and freezer burn by using an air-tight container and wrapping with parchment paper or wax paper. 
• If storing fudge in layers, place a piece of wax paper between the layers. 

More Holiday Recipes

• Gluten Free Impossible Pumpkin Pie
• Christmas Wreath Bundt Cake
• Christmas Story Fudge
• Whole Beef Tenderloin
• Make-ahead homemade whipped cream
• Gluten Free Gingerbread Cookies
• Dairy Free Sugar Cookies Recipe