Creamy Peanut Butter Fudge – Old-Fashioned, Rich, and Melt-in-Your-Mouth

There are some desserts that don’t need an introduction. They just exist, quietly perfect, passed down through handwritten recipe cards, church cookbooks, and well-worn family notebooks. Creamy peanut butter fudge is one of those recipes. It’s the kind of treat that shows up at holidays, bake sales, and family gatherings without fanfare, yet somehow disappears faster than anything else on the table.

This fudge brings back memories of standing in a warm kitchen, watching sugar bubble on the stove while someone reminds you not to touch anything yet. There’s a certain comfort in the process. Butter melting slowly, brown sugar turning glossy, peanut butter stirred in until everything becomes smooth and fragrant. It’s not flashy. It’s not trendy. It’s dependable, rich, and deeply satisfying.

What makes this peanut butter fudge so special is its texture. It’s dense without being heavy, creamy without being greasy, and sweet without crossing into tooth-aching territory. The balance between the brown sugar and peanut butter gives it a warm, caramel-like depth that feels familiar and comforting. This is the kind of dessert you cut into neat squares, stack on a plate, and watch people quietly go back for seconds.

Best of all, this recipe doesn’t require candy thermometers, complicated techniques, or special equipment. If you can stir and wait patiently for sugar to boil, you can make this fudge. It’s beginner-friendly, reliable, and perfect for gifting, sharing, or hiding in the fridge for “just one more piece” moments.

Creamy Peanut Butter Fudge

Ingredients

½ cup unsalted butter
2 cups light brown sugar
5 ounces half & half
1 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups powdered sugar

Instructions

Line an 8×8-inch baking pan with parchment paper and set aside.
Add the powdered sugar to a large mixing bowl and set aside.
In a medium-sized saucepan over medium heat, melt the butter. Then stir in the brown sugar and milk and bring it to a boil. Once boiling, allow to sit untouched for 1 minute and 45 seconds.
Remove from heat, then stir in the peanut butter and vanilla extract until smooth and creamy.
Pour the hot peanut butter mixture into the bowl with the powdered sugar, then beat with an electric mixture until completely smooth. Pour into the prepared pan and let sit until completely cooled and set.

Tips for Perfect Peanut Butter Fudge

Making fudge is simple, but a few small details can make the difference between good fudge and great fudge.

• Use creamy peanut butter: Natural peanut butter can separate and change the texture. Stick with a standard creamy variety for best results.

• Timing matters: That 1 minute and 45 seconds of boiling is important. Don’t rush it and don’t walk away.

• Don’t overbeat: Once the mixture is smooth, stop mixing. Overbeating can cause the fudge to firm up too quickly.

• Room temperature patience: Let the fudge cool naturally. Refrigerating too soon can affect the final texture.

Easy Variations and Add-Ins

This peanut butter fudge is perfect as-is, but it’s also a great base for simple twists:

• Chocolate drizzle: Melt chocolate chips and drizzle over the top before setting.

• Chopped peanuts: Sprinkle on top for a little crunch.

• Sea salt finish: A light sprinkle of flaky salt balances the sweetness beautifully.

• Swirled fudge: Add a thin layer of melted chocolate and gently swirl with a knife.

Each variation keeps the heart of the recipe intact while adding just enough personality to make it your own.

When to Serve Peanut Butter Fudge

This fudge fits into almost any occasion without trying too hard.

• Holidays: Christmas, Thanksgiving, Easter, or any dessert table that needs a classic.

• Bake sales: It slices cleanly and travels well.

• Gifting: Wrap squares in parchment paper and pack into tins or boxes.

• Everyday treats: Because sometimes you just want a small square of something sweet after dinner.

It’s the kind of dessert that doesn’t ask for attention but earns it anyway.

Storage and Freezing Tips

• Room temperature: Store in an airtight container for up to 5 days.

• Refrigerator: Keeps well for up to 2 weeks when sealed tightly.

• Freezer: Freeze cut squares in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

This fudge actually freezes beautifully, making it ideal for preparing ahead of busy seasons.

FAQ

Can I use milk instead of half & half?
Yes, but half & half gives a richer, creamier result. Whole milk works in a pinch.

Why did my fudge turn grainy?
Overcooking or overbeating can cause crystallization. Stick closely to the timing and mix just until smooth.

Can I double the recipe?
Absolutely. Use a larger pan and work quickly once the hot mixture is ready.

Do I need a candy thermometer?
No. This recipe is designed to work without one, which is part of its charm.