This Peanut Butter Fudge has been my go-to sweet for holiday gift boxes and last-minute party offerings for years. I first stumbled on this straightforward stovetop method during a winter cookie swap when time was tight and I needed something that both tasted indulgent and traveled well. The result is a dense, creamy slab of peanut-forward sweetness that slices cleanly and keeps beautifully in the fridge. The texture is satin-smooth with a slight chew around the edges; it melts on the tongue without being cloying. Every time I bring a tin to a gathering friends ask for the recipe and the plate always empties fast.

I love how reliably this comes together: a short active stove time and a few hours of hands-off chilling, and you have 20 perfect little squares ready for wrapping. It’s flexible too—dress it up with chopped nuts, cookie crumbs, or colorful candies to match the season. The balance of brown sugar depth and classic creamy peanut butter is what makes this stand out from candy-shop-style fudge; it tastes homey, familiar, and celebratory at the same time. It’s become part of our holiday rhythm—wrapped in parchment and tied with twine, and always the first thing my neighbor reaches for at the cookie exchange.

Ingredients

• Powdered sugar (1 1/2 cups): This provides the silky, smooth structure. Look for a fine-milled brand such as Domino or C&H for consistent texture; sift if your sugar is compacted to avoid lumps.
• Light brown sugar (1 1/2 cups, packed): Adds a caramel-like depth that balances the peanut butter. I prefer light brown for a milder molasses note; firmly pack the measuring cup to get accurate volume.
• Butter (2 tablespoons + more to grease the pan): Unsalted is best so you control salt level—use a high-quality stick like Land O Lakes or Kerrygold for flavor. A bit more butter greased in the pan helps release the squares cleanly.
• Whole milk (1 cup): The fat in whole milk creates a creamier mouthfeel and helps the fudge set with the right chew—don’t substitute skim or plant milks for this method.
• Creamy peanut butter (1 1/2 cups): Choose a classic, stabilized creamy peanut butter such as Jif or Skippy; avoid natural peanut butter that separates as it can change texture and stability.
• Vanilla extract (1 teaspoon): A small splash of pure vanilla lifts the flavors—use a good-quality extract for the cleanest flavor.

Instructions

Prepare the Pan: Lightly grease a 9" x 9" glass pan with butter or use nonstick cooking spray. Line with parchment if you prefer an easier lift—leave a small overhang to pull the fudge out for cleaner slicing. Combine Sugars, Butter and Milk: In a medium heavy-bottomed saucepan combine 1 1/2 cups powdered sugar, 1 1/2 cups packed light brown sugar, 2 tablespoons butter, and 1 cup whole milk. Stir over low heat just until the sugars dissolve and the mixture looks smooth and slightly glossy—about 3 to 4 minutes. A heavy pan helps distribute heat evenly and prevents scorching. Boil to Set: Increase heat to medium and bring the mixture to a gentle boil. Once boiling, reduce to maintain a slow, steady boil and cook for 5 minutes, stirring constantly with a wooden spoon or heatproof spatula. This brief boil concentrates the mixture enough to set properly once chilled—constant stirring prevents hot spots and sugar crystallization. Add Peanut Butter and Vanilla: Remove the pan from heat immediately after the 5 minutes. Add 1 1/2 cups creamy peanut butter and 1 teaspoon vanilla. Stir briskly until the peanut butter is fully incorporated and the mixture is shiny and homogenous. If the mixture looks grainy, keep stirring off heat until it smooths out. Pour and Chill: Pour the fudge into the prepared 9" x 9" pan and smooth the top with an offset spatula. Let it cool at room temperature until the surface is no longer hot (about 30–60 minutes), then transfer to the refrigerator. Allow the slab to chill and firm for at least 4 hours before slicing into 20 squares.

Storage Tips

To preserve texture and flavor store the cooled pieces in a single layer in an airtight container lined with parchment. If stacking, separate layers with parchment or wax paper to prevent sticking. Refrigerated, these squares remain good for up to two weeks—longer if kept sealed and cold. For longer storage freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or gallon freezer bag for up to six months. Thaw in the refrigerator or on the counter for 1–2 hours before serving; avoid thawing fully at room temperature if your kitchen is warm to maintain firmness.

Ingredient Substitutions

If you need to adapt, know that substitutions will affect texture. Replacing whole milk with 2% or skim will yield a thinner, less creamy set—avoid if you want classic mouthfeel. Natural or oil-separated peanut butter will cause graininess and may not set properly; if you must use natural brands, stir thoroughly and consider adding a tablespoon of powdered milk per cup of milk to boost richness. For a chocolate twist, stir in 1/2 cup melted semisweet chocolate after removing from heat and blend until smooth—expect a slightly firmer finish.

Serving Suggestions

Serve chilled or at cool room temperature on a decorative platter lined with doilies or parchment. Garnish squares with a sprinkling of flaky sea salt, a drizzle of melted chocolate, or a few crushed peanut halves for texture. These pair wonderfully with strong coffee or a milky tea; for holiday platters combine with shortbread cookies, chocolate truffles, and candied nuts for a varied selection. Cut uniformly into 1 1/2-inch squares for a tidy presentation—use a warm knife (dip in hot water and wipe dry) for clean edges.

Cultural Background

Peanut butter confections are a staple of American home baking, especially around holidays where simple, shelf-stable sweets are popular. This style of stovetop fudge evolved as a practical alternative to multi-stage candy work—using common pantry items to achieve a rich, dense outcome. Variations with chocolate, marshmallow, or nut mix-ins reflect regional tastes and the American penchant for creative, shareable treats at community events and family gatherings.

Seasonal Adaptations

For winter holidays add 1/2 teaspoon ground cinnamon and top with red-and-green candies for festive color. In summer, fold in mini marshmallows and a handful of roasted peanuts for an ice-cream-sundae inspired bite—serve chilled. For Valentine’s Day press a few heart-shaped sprinkles into the surface before it sets. The base method adapts easily: change the mix-ins to match seasonal flavors without changing the core technique.

Meal Prep Tips

Make a double batch and freeze half for later gifting—cut squares before freezing and layer between parchment for quick assembly. Allocate about 15 minutes active time and then store in the refrigerator to chill unattended. Label containers with date and contents for easy rotation through holiday boxes or care packages. For transporting to events, keep the container cool in an insulated bag with an ice pack to prevent softening in warm conditions.

Whether you’re wrapping these as gifts or bringing them to a party, this peanut butter treat is a dependable favorite—easy to make, delightful to eat, and endlessly customizable. Give it a try and make it your own.