Easy Peanut Butter Candy Cooked on the Stove

This peanut butter fudge recipe makes the creamiest peanut butter fudge, and it couldn't be easier! No candy thermometer is required and it takes about 10 minutes to mix up!

So fun fact about my life right now….my oven is dead. Broke. Busted. Kapoot. See ya later! And it happened about a week before Thanksgiving.

Amazing time Universe. Well played. So as I waited for another oven to arrive I decided to focus on some wonderful no bake holiday desserts, like these Oreo truffle balls (made with just 3 ingredients!!) and buckeye balls. Because hey, maybe I'm not only one this has happened to? Yes a working oven means I could make up some of my easy drop sugar cookies, or a plate of my Grandma's Russian Tea Cakes. But this year, it's going to be all easy no bake desserts that use my stovetop, or microwave. Like this easy peanut butter fudge.

Now some fudge recipes require a candy thermometer, but I prefer fudge recipes that don't like my Chocolate Fudge Recipe and this easy peanut butter fudge recipe! It's easily made on your stovetop (thank goodness that's still working!) and is quick mixed up and then set to firm up. Made with lots of peanut butter, some brown sugar and vanilla for flavor, it's a quick recipe that is perfect for gifting to family and friends this time of year.

Yes I think this might be the best peanut butter fudge recipe ever. Yes this peanut butter fudge is addicting. Yes we've already eaten all of it.

Why You Will Love This Peanut Butter Fudge

• Takes about 10 minutes to mix up
• Made on the stovetop
• Perfect for gifting to family and friends
• No candy thermometer required!

Ingredients Needed

Ingredient Notes

• Peanut Butter – I used smooth peanut butter, not a natural kind of peanut butter (the kind you need to stir). I haven't tested it with this kind of peanut butter and can't say if it would work.
• Milk – I used full-fat milk, but I think any type of milk would work.

How To Make This Peanut Butter Fudge Recipe

1. Melt butter in a medium saucepan set over medium heat.
2. Stir in brown sugar, milk and salt. Bring to a boil and boil for 2 minutes, stirring frequently. Remove the saucepan from heat.
3. Add in peanut butter and vanilla.
4. Stir until smooth.

1. Transfer to a large mixing bowl.
2. Add in the confectioners sugar.
3. Stir until smooth.
4. Pour into the prepared pan. Chill in the refrigerator until firm (about 2 hours). You can remove from the fudge from the pan and cut into squares.

Recipe Tips

• Stir frequently. While the mixture is on the stovetop make sure to stir frequently so it doesn't burn on the bottom of the stovetop.
• Line your pan with parchment or wax paper. I like to line my pan and then leave some overhang in order to easily lift out the fudge and cut it into squares.
• Do not scrape the saucepan when adding it to the mixing bowl. If there is any undissolved sugar on the sides, you don't want that in your fudge as it will make it grainy.
• Sift the powdered sugar. I found that if I didn't sift it, then my peanut butter fudge has little clumps of powdered sugar that wouldn't mix in. So after measuring your 3 cups, sift the sugar so it's more easily mixed in and lump free.

Recipe FAQ's

Why is my peanut butter fudge dry and crumbly?

This could be from not cooking it long enough on the stove and allowing the sugar to dissolve. Or it's from not stirring it enough, or adding enough milk.

How long does peanut butter fudge last?

This peanut butter fudge should last for about 2 weeks in an airtight container at room temperature. Or you can keep it in the fridge, well covered, and it should last for several weeks.

Can you freeze peanut butter fudge?

Yes you can freeze peanut butter fudge for up to 3 months. Thaw at room temperature. I like to wrap each piece individually in plastic wrap and then pop them into a plastic bag.

More Recipes To Try

• ▢ ½ cup (1 stick, 113 g) unsalted butter
• ▢ 2 cups (426 g) packed light brown sugar
• ▢ ½ cup (120 ml) milk see note
• ▢ ¼ teaspoon salt
• ▢ 1 cup (270 g) smooth peanut butter see note
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 3 cups (339 g) confectioner sugar *sifted

• Line an 8×8 inch pan with parchment or tinfoil. I like to line the pan with parchment and leave an overhang, so I can then remove the fudge easily from the pan and cut into squares. Set aside.

• Melt butter in a medium saucepan set over medium heat.

• Stir in brown sugar, milk and salt. Bring to a boil and boil for 2 minutes, stirring frequently. Remove the saucepan from heat.

• Stir in peanut butter and vanilla until smooth.

• Transfer to a large mixing bowl (if there's any undissolved sugar on the sides, do not scrape into the bowl as it will make the fudge grainy), and stir in the confectioners sugar until smooth.

• Pour into the prepared pan. Chill in the refrigerator until firm (about 2 hours). You can remove from the fudge from the pan and cut into squares.

• Storage: This fudge should last for about 2 weeks in an airtight container at room temperature. Or you can keep it in the fridge, well covered, and it should last for several weeks.
• Freezing: You can freeze peanut butter fudge for up to 3 months. Thaw at room temperature. I like to wrap each piece individually in plastic wrap and then pop them into a plastic bag.
• Peanut Butter – I used smooth peanut butter, not a natural kind of peanut butter (the kind you need to stir). I haven't tested it with this kind of peanut butter and can't say if it would work.
• Milk – I used full-fat milk, but I think any type of milk would work.
• Confectioners Sugar – Measure your 3 cups of sugar, then sift it after. Sifting will help remove any lumps and make for a smoother fudge.

Calories: 343 kcal | Carbohydrates: 53 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 16 mg | Sodium: 123 mg | Potassium: 154 mg | Fiber: 1 g | Sugar: 51 g | Vitamin A: 190 IU | Calcium: 40 mg | Iron: 1 mg

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Source: https://www.bostongirlbakes.com/old-fashioned-peanut-butter-fudge-recipe/

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