I still remember the first time I made this fudge — it was during a last-minute holiday rush when I realized I hadn’t prepared any edible gifts for my neighbors. With only three ingredients on hand, I whipped up a batch, and to my surprise, people kept asking for the recipe for weeks afterward.
This fudge is rich, creamy, and has that perfect melt-in-the-mouth feel. It’s the kind of sweet you can put together without fuss but still feel proud of when serving to friends. It’s also versatile — sometimes I cut it into tiny cubes to serve with coffee after dinner, and other times I wrap pieces in parchment paper as a quick edible gift.
Ingredients You’ll Need
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Chocolate Chips – I usually lean on white chocolate chips because they give the fudge that creamy pale look. If you’re more into a deeper flavor, milk or dark chocolate chips will do just fine, though the fudge will come out darker.
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Peanut Butter – Creamy, salted peanut butter is what gives the best results. I once tried a natural peanut butter straight from the jar (oil floating on top and all), and the fudge never set. So, scrape off any excess oil before using.
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Condensed Milk – This is the glue that holds the fudge together, adding that sweet milky flavor. Don’t try swapping with evaporated milk — I did once, and it turned into a runny mess that never firmed up.
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Optional Flavor Boost – A few drops of vanilla extract make the peanut butter flavor sing a little louder.
Step-by-Step Method
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Prepare the Pan – Line an 8×8 inch pan with parchment paper. This is non-negotiable — without it, you’ll struggle to lift out the fudge later.
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Melt the Chocolate – Microwave in 20–30 second bursts, stirring each time, until smooth. If I’m making a larger batch, I use my Instant Pot as a double boiler.
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Mix in Peanut Butter – Stir it in while the chocolate is still warm. Work quickly so it blends smoothly.
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Add the Condensed Milk – Pour it in and stir until everything is thick, creamy, and lump-free.
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Spread and Chill – Pour into your prepared pan, smooth the top, and chill in the fridge for at least 2–3 hours. Once firm, cut into squares.
Pro tip: Run a knife under hot water before slicing. It glides through the fudge like butter.
Practical Tips From My Kitchen
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Don’t skip parchment paper. I once tried foil because I was out of paper — big mistake. The fudge stuck like glue.
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Be careful not to overheat peanut butter. Too much heat makes it oily, and the fudge will turn greasy instead of creamy.
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Use a sturdy spoon when mixing. The mixture thickens fast, and I’ve actually bent a flimsy spatula trying to stir it.
Storage and Gifting Ideas
This fudge stays fresh in the fridge for about 2 weeks, but honestly, it never lasts that long in my house. For gifting, I cut the fudge into small squares, wrap them in parchment, and tie them with string. They make a sweet little surprise tucked into cookie tins or holiday boxes.
Common Questions I Get
Can I use evaporated milk?
No — it won’t set. Stick to condensed milk for that creamy texture.
How do I make the best peanut butter fudge?
Use creamy salted peanut butter, melt everything gently, and don’t rush the setting time in the fridge.
Does it need to be refrigerated?
Yes, refrigerating helps it firm up and keeps it from getting too soft.
Peanut Butter Fudge with Condensed Milk
This 3-ingredient peanut butter fudge is smooth, rich, and completely irresistible. Sweetened condensed milk is the secret ingredient that makes it creamy and luxurious—no baking required! Whether you make it in the microwave, Instant Pot, or on the stovetop, this quick fudge recipe is perfect for holidays, gifting, or anytime you need a sweet fix.
Ingredients
- 1 (12 oz) bag white chocolate chips (or candy melts)
- 1 cup creamy salted peanut butter
- 1 (14 oz) can sweetened condensed milk
Instructions
Microwave Method
- Line an 8×8 square pan with parchment or wax paper.
- In a large microwave-safe bowl, add white chocolate chips. Microwave 1 minute at half power and stir.
- Add peanut butter, stir, and continue microwaving in 15-second intervals, stirring until smooth.
- Mix in condensed milk until fully combined.
- Pour into the prepared pan, spread evenly, and refrigerate 2–3 hours until set. Cut into squares.
Instant Pot Method
- Add 2 cups water to the Instant Pot liner and turn on Sauté (Normal). Place a trivet inside.
- In a stainless steel or glass bowl, combine chocolate chips, peanut butter, and condensed milk.
- Set the bowl on the trivet to create a double boiler. Stir until melted and smooth.
- Pour mixture into the lined pan, spread evenly, and refrigerate 2–3 hours until firm.
Stovetop Method
- In a medium saucepan over medium-low heat, combine condensed milk and chocolate chips. Stir until melted and smooth.
- Remove from heat, stir in peanut butter, and mix well.
- Transfer to lined pan, spread evenly, and chill for 2–3 hours.
Notes
- Always line your pan with parchment or wax paper so the fudge removes cleanly.
- For thicker pieces, use a smaller square dish.
- Store in an airtight container in the fridge for up to 2 weeks.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 82Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 49mgCarbohydrates 5gFiber 1gSugar 3gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
This peanut butter fudge has become one of those recipes I lean on whenever I want something quick but still a little special. It’s nostalgic, it’s simple, and it makes people smile — which is really all I could ask from a homemade treat.
Try other Fudge recipes: