This Peanut Butter Fudge recipe is creamy, rich, and easy to make. It’s perfect for holiday gift-giving and will have everyone asking for the recipe!

For more easy Dessert Recipes, be sure to check out my Chocolate Chip Brownies, Seven Layer Magic Bars, and Oreo Chocolate Chip Cookies.

I became inspired to create this Peanut Butter Fudge recipe after a trip to Mackinac Island, Michigan. Mackinac Island is known for its delicious and ubiquitous fudge shops, and has even been given the title of “Fudge Capital of the World.”

We visited quite a few shops while we were there. And while we appreciated the traditional chocolate fudge and some of the creative add-ins the candy makers used, we all ooo-ed and aww-ed over the amazing Peanut Butter Fudge.

I just knew I’d have to try making some myself when we got back home.

cubes of peanut butter fudge on a wooden cutting board.

While I don’t know the super secret recipes used by the Mackinac Island fudge makers, I’ve got to say my Peanut Butter Fudge recipe is pretty amazing, too!

It took me a few tries to get it right, but my family has given this final recipe two thumbs up. I’ve made it multiple times since then and love giving it as gifts for the holidays!

Ingredients for Peanut Butter Fudge

A full list of ingredients, measurements, and instructions are located in the recipe card below.

  • powdered sugar
  • light brown sugar
  • unsalted butter
  • milk
  • creamy peanut butter
  • vanilla extract
bowls of ingredients on a counter top.

How to Make Peanut Butter Fudge – Step by Step

A full list of ingredients, measurements, and instructions are located in the recipe card below.

  1. Combine sugars, milk, and butter in a saucepan. Bring to a boil for five minutes.
  2. Remove from heat and add peanut butter and vanilla.
  3. Pour into pan and allow to cool. Refrigerate for four hours before cutting and serving.

Tips and Notes

  • What kind of peanut butter to use: I recommend a classic creamy peanut butter. Do not use an all natural brand.
  • What kind of milk to use: I only recommend making your fudge with whole milk. Do not use low fat or dairy-free milks for this recipe.
  • Optional add-ins: Chopped nuts, M&Ms, and chocolate or peanut butter chips would all make great additions to your peanut butter fudge. Simply add them to the fudge after it has cooled a bit, but before it has set completely.
  • Keep the Peanut Butter Fudge refrigerated until you’re ready to serve.
stacked with pieces of peanut butter fudge.

Storing and Freezing

Keep the Peanut Butter Fudge refrigerated until you’re ready to serve. It will keep, stored in an airtight container in the fridge for up to two weeks.

To freeze, store fudge in a freezer zipper bag or freezer safe container for up to 6 months. Thaw the fudge on the counter or in the fridge overnight before serving. 

a plate stacked with pieces of peanut butter fudge.

Suggestions for Giving Peanut Butter Fudge

While it’s going to be super tempting to keep the Peanut Butter Fudge all to yourself, it also makes a great gift to give to friends and family. Here are some gift giving suggestions:

  • You can make multiple batches of the fudge and package it in cute little containers. You could also place it on a festive plate and wrap with cellophane tied with red or green ribbons.
  • Make it a bigger gift by adding the fudge to a full tray of holiday treats, including Peppermint Mocha Chocolate Chunk Cookies, Snowflake Rice Krispie Treats, and Chocolate Chip Walnut Cookies.
  • Use the print button you find on the Peanut Butter Fudge recipe below. It will open up a new window showing a cute little recipe card you can print from home on cardstock. Just cut around the lines and attach it to the gift with ribbon.
  • Don’t limit yourself to friends and family! Peanut Butter Fudge would also be a wonderful holiday treat to give to hostesses, neighbors, teachers, coaches, volunteers, postal workers, and other people you’re thankful for this year.
pieces of peanut butter fudge on a sheet pan with one that has a bite taken out.
cubes of peanut butter fudge.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

a plate stacked with pieces of peanut butter fudge.
5 from 45 ratings

Recipe: Peanut Butter Fudge

Yield: 20 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
This creamy, rich Peanut Butter Fudge recipe is easy to make for gifts and holiday parties. So simple to whip up and it tastes delicious!

Ingredients

  • 1 1/2 cups powdered sugar
  • 1 1/2 cups light brown sugar
  • 2 tablespoons butter , + a little more to grease the pan
  • 1 cup milk
  • 1 1/2 cups creamy peanut butter
  • 1 tsp vanilla

Instructions
 

  • Lightly grease a 9” x 9” glass pan with butter or nonstick cooking spray.
  • Combine powdered sugar, brown sugar, butter and milk in a saucepan and stir over a low heat until the sugars have dissolved.
  • Bring to a boil over medium heat, then slowly boil for 5 minutes stirring constantly.
  • Remove the saucepan from heat. Add peanut butter and vanilla. Stir until blended.
  • Pour the Peanut Butter Fudge into the glass pan. Let cool. Once pan has reached room temperature, you can move it to a refrigerator to finish cooling.
  • Allow the Peanut Butter Fudge to cool for at least four hours. Enjoy!

Notes

  • What kind of peanut butter to use: I recommend a classic creamy peanut butter. Do not use an all natural brand.
  • What kind of milk to use: I only recommend making your fudge with whole milk. Do not use low fat or dairy-free milks for this recipe.
  • Optional add-ins: Chopped nuts, M&Ms, and chocolate or peanut butter chips would all make great additions to your peanut butter fudge. Simply add them to the fudge after it has cooled a bit, but before it has set completely.
  • Storing and Freezing: Store fudge in an airtight container in the fridge for up to two weeks.To freeze, store fudge in a freezer zipper bag or freezer safe container for up to 6 months. Thaw the fudge on the counter or in fridge overnight before serving. 
Recipe and post shared by Carrie at Kenarry
Cuisine: American
Course: Dessert
Calories: 229kcal, Carbohydrates: 29g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 4mg, Sodium: 108mg, Potassium: 163mg, Fiber: 1g, Sugar: 27g, Vitamin A: 55IU, Calcium: 36mg, Iron: 0.5mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.