Peanut Butter Fudge Recipe Sweetened Condensed Milk: Rich and Decadent No-Bake Treat

This no-bake fudge delivers rich peanut butter flavor with minimal effort. The secret lies in combining sweetened condensed milk with peanut butter for a smooth, decadent texture.

In just 10 minutes of prep, you’ll have a creamy treat that sets perfectly in the fridge. No oven required—just mix, chill, and enjoy.

Ingredients for Peanut Butter Fudge Recipe Sweetened Condensed Milk

Short list. Big flavors. No oven required for this decadent treat.

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The peanut butter is everything here. Jif or Skippy work great, but natural styles need a good stir first (the oil separation messes with the texture). Sweetened condensed milk is non-negotiable—Eagle Brand is the gold standard and available at every grocery store. For the butter, Land O’Lakes unsalted is my go-to. Always check the expiration on your baking powder if using any, but this recipe skips it entirely.

Swapping the peanut butter? Almond or cashew butter work at a 1:1 ratio, but the flavor changes dramatically. No sweetened condensed milk? Evaporated milk plus sugar won’t cut it—just wait until you can grab the real deal. The chocolate chips are optional, but if you’re adding them, Ghirardelli semi-sweet melts beautifully. For a lighter version, skip the heavy cream entirely.

This sets in the fridge for about 2 hours, but overnight makes it easier to slice. Keeps in an airtight container for 1 week at room temp, or freeze for 3 months (if it lasts that long). The peanuts on top stay crunchy if you press them in right before chilling.

Step-by-Step Instructions for Peanut Butter Fudge

This no-bake method delivers silky-smooth fudge with minimal effort and maximum flavor.

Step 1: Create the Peanut Butter Base

In a medium saucepan over low heat, melt the 0.5 cup Unsalted Butter. I use low heat to prevent scorching—this ensures a smooth base for your fudge.

Once melted, stir in the 1 can Sweetened Condensed Milk and 1.5 cups Creamy Peanut Butter. This mixture will thicken as it heats, but keep the temperature low to avoid seizing. Stir constantly for 2-3 minutes until the mixture is completely smooth and combined.

Remove from heat and stir in the 1 tsp Vanilla Extract, 2 tbsp Pure Maple Syrup, and 0.25 tsp Ground Cinnamon. The vanilla and cinnamon add depth, while the maple syrup lends a subtle natural sweetness.

Step 2: Incorporate the Dry Ingredients

Gradually add the 2 cups Powdered Sugar and 0.25 tsp Sea Salt to the warm peanut butter mixture. I sift the powdered sugar first to prevent lumps, but if you skip this step, whisk vigorously to break up any clumps.

Stir until the mixture is thick and all the powdered sugar is fully incorporated. The texture should resemble a thick dough—this is your fudge base. If it seems too stiff, add the 2 tbsp Heavy Cream to loosen it slightly.

Taste and adjust the seasoning if needed. The sea salt balances the sweetness, so don’t skip it. The fudge should have a rich, velvety texture with a pronounced peanut butter flavor.

Step 3: Fold in the Mix-Ins

Gently fold in the 0.5 cup Chopped Roasted Peanuts and 1 cup Semi-Sweet Chocolate Chips using a spatula. The peanuts add a satisfying crunch, while the chocolate chips melt slightly, creating pockets of gooey chocolate throughout.

If you prefer a smoother fudge, you can reserve some of the peanuts and chocolate chips for topping. I like to press a few extra peanuts and chocolate chips into the top for a bakery-style finish.

Step 4: Set and Chill the Fudge

Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Transfer the fudge mixture into the dish and spread it evenly with a spatula. Press down firmly to eliminate any air pockets.

Refrigerate uncovered for at least 2 hours or until firm. I often leave it overnight for the cleanest slices. The fudge is ready when a knife inserted in the center comes out clean with no residue.

For the best texture, let the fudge sit at room temperature for 10-15 minutes before slicing. This softens it just enough to cut clean, neat squares without cracking.

Creative Variations of This Dish

Chocolate Swirl Version

Melt 1 cup Semi-Sweet Chocolate Chips with 2 tbsp Heavy Cream in the microwave in 30-second intervals. Swirl this into your peanut butter base before chilling for a marbled effect. Use a butter knife to create beautiful patterns. 🔥

Maple Cinnamon Twist

Increase the Pure Maple Syrup to ¼ cup and add ½ tsp Ground Cinnamon for a warm, autumnal flavor. This variation pairs perfectly with a cup of coffee or chai tea. The cinnamon enhances the peanut butter’s natural sweetness.

Crunchy Peanut Topping

Press an extra ¼ cup Chopped Roasted Peanuts onto the top before chilling. This adds a delightful texture contrast. For extra flair, drizzle with melted chocolate after setting for a professional bakery look.

Salted Caramel Drizzle

After setting, drizzle with store-bought caramel sauce and sprinkle with flaky sea salt. The sweet-salty combination is irresistible. I use Stonewall Kitchen caramel for its rich, buttery flavor.

Protein-Boosted Bites

Add 2 scoops vanilla protein powder to the dry ingredients for a high-protein version. This works great for post-workout snacks. Reduce powdered sugar by ¼ cup to balance the sweetness.

No-Sugar-Added Option

Swap Sweetened Condensed Milk for unsweetened and use Swerve powdered sugar. Add 1 tsp stevia to boost sweetness. The texture remains smooth while cutting sugar content significantly.

Frequently Asked Questions