This peanut butter fudge with condensed milk and sweetened condensed milk is a peanut butter fudge recipe I rely on every year when I want something dependable and crowd-pleasing.
It is the easiest and tastiest no bake dessert I have ever made, based on 2 ingredient cooking where two core ingredients are only what you need. The method is simple, the prep takes less than 5 minutes, uses almost no time, and the fudge is ready fast.
Peanut Butter Fudge With Condensed Milk-The Short Answer
The best part is there is no need for a candy thermometer, which makes this fudge recipe much easier and truly easy to make, even when I am busy. From hands-on experience, the flavors turn out incredible, deliciously rich, and balanced with just the right sweetness.
The result is the creamiest bite with a creamy, fudgy, buttery, silky, smooth texture and bold peanut butteriness. It has a perfect balance that feels fantastic, making it the ultimate sweet treat.
This dessert works as-is, keeps well in the fridge, and can be made ahead for special occasions during the holiday season. I have served it straight from my hands, seen it blow someone’s mind, and watched people fall in love after just one bite.
It saves time, avoids frosting, and proves why this recipe stays a favorite.
Why This Recipe Is a Favorite of Mine
- If you’re looking for a 2-ingredient peanut butter fudge made with condensed milk, you’re in the right place.
- It’s probably one of the best sweet treats out there and a super easy dessert without any complex processes.
- To me, it feels like the most delicious thing on the planet, a perfect little bite ❤, and the best part is no candy thermometer or double boiler needed to make this recipe either.
- The buttery, creamy, melt in your mouth goodness is unreal—I’m biting into it as I type, and I SO WANT YOU to have it too, especially if you a tooth like me.
- I was honestly shocked that something using only simple ingredients can taste GOOD—HOW? and thats IT.
- I’m not kidding when I say I’m thinking about it while asleep; it’s just amazing and satisfying.
- It makes you feel happy on inside 💖, you wont be able to stop eating, and I cant wait to share it with guys who want to try it right now.
Ingredients That Make It Work
- I love how the glory of peanut butter fudge comes from everything working together with just two simple ingredients. I usually use 1⅓ cups (360 gms) peanut butter, a smooth brand I like, for the best taste and texture, though chunky or natural options are great if you enjoy variety.
- The second Ingredient is 1 can (14 oz / 397 gms) sweetened condensed milk, which makes the fudge sweet, creamy, firm, and incredible, turning it into my favorite easy, no bake dessert that’s ready fast.
HOW TO MAKE 2 INGREDIENT PEANUT BUTTER FUDGE
- This homemade dessert is my reliable treat when I want something sweet, easy, simple, and quick in my kitchen.
- Using only peanut butter and condensed milk, this 2 ingredient fudge is relaxed cooking, completely no bake, and something I’ve personally made many times when time or patience was low.
STEP 1 – LINE YOUR PAN
- Use an 8×8-inch square pan or baking dish and line it with parchment paper that is long enough and hangs outside the pan so you can easily pick up and take out the fudge.
- I once forgot this during my very first times, a dreadful mistake I didn’t repeat.
- Plastic wrap, wax paper, aluminum foil, or grease with oil or butter work, but parchment is still my best suggestion for clean preparation.
STEP 2 – MAKE THE PEANUT BUTTER FUDGE MIXTURE
- Warm smooth peanut butter in a saucepan or skillet over low heat, not medium heat or medium-low heat, for 2 to 4 minutes until it thins out.
- Gently stir with a wooden ladle, spread it so it heats faster, and never mix vigorously or over mix.
- Pour in sweetened condensed milk, give a good stir, and heat 30 seconds to 1 minute until the consistency becomes thick caramel.
- Keep a close eye as it can burn fast or overheat—do not boil, then switch off heat.
STEP 3 – TRANSFER THE FUDGE MIXTURE
- Transfer the thick, sticky fudge mixture into the lined square pan.
- I always use a rubber spatula and ladle to scrape everything clean, which really helps with cleaning.
- Smoothen top until flat and nice, let it reach room temperature, then place it in the fridge for cooling and setting—2 hours for soft, melt in the mouth fudge or 2 and a half hours for a firmer bite.
STEP 4 – GET YOUR FUDGE OUT
- Remove it from the refrigerator, gently lift out the slab, and place it on a cutting surface.
- Use a warm sharp knife, dipped in warm water and wiped with a paper towel, for a clean cut.
- Cut into squares for easy slicing and serving—every bite is buttery, chewy, and gooey, full of rich goodness and gooey deliciousness, and honestly, it’s always hard to keep your hands off.
Easy Peanut Butter Fudge Variations
- From my own experience, easy variations start with a solid peanut butter fudge recipe using a flexible two-ingredient ingredient base where you make peanut butter fudge or chocolate peanut butter fudge with vanilla frosting or chocolate frosting, then add white, semi-sweet, or dark chocolate chips or chips based on what you prefer.
- To amp texture and flavor, I use crunchy peanut butter, top with salted peanuts, and enjoy the yum factor; when making a lot, I feel free to double the amount, spread into a pan or baking dish, switch from 8×8 inch to 9×13 inch, then let it set in the fridge for an hour or two.
- For a layered option, I make a second batch with the same base, spread it over the first, return it to the fridge while cooling, then prepare ganache by heating 6 ounces whipping cream until hot but not boiling, remove from heat, add 8 ounces chocolate, do not stir, let sit 2-3 minutes, then stir until melted and smooth.
- After 10-15 minutes, once it begins to cool, I spread the ganache over the fudge, return it to the fridge, let it cool completely, and sometimes portion it into a cup for serving.
Notes & Nutrition
- I’ve made this peanut butter fudge with condensed milk countless times, and it always works best as an easy, simple, homemade, two-ingredient recipe that can grow into chocolate, vanilla, frosting, or ganache depending on ingredients, quality, and the taste you enjoy.
- My core tips and instructions are to make it exactly as directed and use the right setup: line the pan with parchment paper, or wax, plastic wrap, aluminum foil with light grease if necessary, which really help with clean cleanup.
- Let the paper hangs a bit long on the outside so you can lift the fudge once it sets and fully set, then cut into cubes or squares in any size you prefer, big or small.
- Always smooth and smoothen the top for a creamy, buttery, soft finish that becomes firmer but not brittle or hard on the inside; texture depends on how the mixture is mixed, how thicker it gets, and avoiding dry results from burning or burn.
- Control stove heating carefully: keep heat low, never medium or medium-low, switch it off early, skip the candy thermometer unless you like old fashioned methods, don’t overmix or undermix, and finish with a rubber spatula before chilling in the fridge, refrigerator, or keeping it refrigerated.
- Let the fudge rest at room temperature, follow each step, and allow proper setting hours, usually 1-2 or 2-3 hours, before storing.
- Store any leftover pieces stored in one place, an airtight container, without stack, especially if it’s a gift during the holiday season.
- The freezer is safe to freeze fudge for weeks or months; just defrost gently before serving.
- I always slice with a sharp, warm knife dipped in hot water from a mug and wiped with a kitchen towel to avoid sticking.
- During cooling, I sometimes add whipping cream, heat near boiling, remove, stir, let it sit, then let chips of dark or semi-sweet chocolate turn melted, cool, spread, and return it as a layered second batch using the same amount in a baking dish like 9×13, then refrigerate—always a win.
- One serving is about 253kcal calories, with carbohydrates 17g, protein 6g, fat 19g, saturated fat 5g, sodium 170mg, fiber 1.75g, and sugar 14g, typically measured by cup, ounces 6 or 8, scaled by number 2 or 2.5, rested 10-15 minutes, and best within 3 to 4 days.
Fun Serving Suggestions
If you love this No Bake Peanut Butter Fudge with Condensed Milk, you’ll also enjoy Easy Apple Hand Pies With Flaky Butter Crust & Caramel, Caramel Apple Grapes Made Easy in 20 Minutes, and Crunchy-Chewy Caramel Marshmallow Rice Krispie Balls—all quick, buttery, crowd-pleasing treats I turn to when cravings hit.
For more easy, no-bake favorites, I always recommend Cheesecake Strawberry Crunch Strawberries with Crunch Top and Cheez-It Peanut Butter Chocolate No-Bake Snack—they bring the same creamy, crunchy joy and make any dessert table feel extra special.
FAQ’s
Can You Experiment with Different Nut Butters in This Fudge?
From my own kitchen tests, this 2 ingredient treat is truly versatile. While peanut butter makes classic peanut butter fudge, I’ve happily used other nut butters like almond butter, cashew butter, and sunflower seed butter. Each substitute still makes homemade fudge that tastes delicious.
Why Is This 2 Ingredient Peanut Butter Fudge Recipe So Popular?
This recipe works because it’s one of the easiest ways to make a delicious dessert with ONLY simple ingredients. There’s no extra work, no stress, no long time cooking, no candy thermometer, and no double boiler. Just smooth condensed milk, creamy fudge, and truly good fudge every time.
Is the Microwave a Good Alternative to the Stovetop?
Yes, I use this shortcut often. Skip the stovetop, grab a microwave-safe bowl, add sweetened condensed milk and peanut butter, heat on high for 1 minutes, stir the ingredients, and repeat until the mixture is fully melted.
How Can You Customize This Fudge with Toppings?
I like to keep this fun. Add your favorite toppings by crushing Oreos, chocolate chip cookies, pretzels, or potato chips, then sprinkle them on top of the fudge. Mini chocolate chips and mini M&Ms are always a hit.
What Causes Peanut Butter Condensed Milk Fudge to Stay Soft?
If your peanut butter fudge with condensed milk didn’t set, there are common reasons. The type of peanut butter matters—natural peanut butter may not set easily. This is meant to be gooey, a creamy fudge that’s soft, melt in the mouth, not super firm. If it’s too liquidy, mix well until the mixture thickens in Step 2 before pouring into a baking dish. Give it time to set in the fridge, or reheat gently in a skillet or pan on low heat until it melts, then cool to room temperature and return it to the refrigerator.
Does Evaporated Milk Work as a Substitute Here?
I don’t suggest you swap sweetened condensed milk with evaporated milk. This easy fudge recipe depends on condensed milk, and using evaporated milk stops peanut butter fudge from setting, so don’t use it.
How Do You Cut This Fudge Without Making a Mess?
The best way to cut 2 ingredient peanut butter fudge with condensed milk—because it can be tough—is simple. Run a knife under hot water, wipe with a paper towel, and slice into fudge cubes. This keeps smooth peanut butter fudge from turning sticky and creating a huge mess that feels impossible to clean.
Is This Fudge Safe for a Gluten-Free Diet?
Yes, this 2 ingredient fudge recipe made with condensed milk is completely gluten-free, including the peanut butter fudge itself.
How Can You Tell This Fudge Is Ready Without Special Tools?
To tell if ready, skip the candy thermometer. Follow the instructions in this simple peanut butter fudge recipe. When it thickens into a molten, caramelly consistency, your no bake dessert is done.
What’s the Best Fix If the Fudge Didn’t Set?
To fix peanut butter condensed milk fudge that didn’t set, remember this delicious fudge recipe stays soft and buttery at room temperature. If needed, heat it in a saucepan on low heat (not medium heat or medium-low heat) until it thickens, then move it to a lined dish, chill for 2 hours, and let the heat remove excess moisture so it can set.
Can You Store This Fudge in the Freezer?
Yes, you can freeze peanut butter fudge, whether leftover fudge or freshly made fudge. Wrap fudge cubes in parchment paper, store them in an airtight container, and keep them in the freezer for up to 3 months. Before serving, move the container to the fridge overnight or for a couple of hours—it stays deliciously awesome.
