Can you make peanut butter fudge without condensed milk?

Absolutely! This recipe proves you don't need condensed milk for creamy, rich fudge. The combination of peanut butter and powdered sugar creates the perfect sweetness and texture.

How long does 3-ingredient fudge last in the fridge?

Properly stored in an airtight container, this fudge stays fresh for 7-10 days in the refrigerator. The texture actually improves after the first day as flavors meld together.

Can I freeze homemade peanut butter fudge?

Yes! ndividually wrap each square in parchment and place them in a freezer-safe box. They’ll keep perfectly frozen for as long as 3 months.

Can I freeze homemade peanut butter fudge?

Yes! ndividually wrap each square in parchment and place them in a freezer-safe box. They’ll keep perfectly frozen for as long as 3 months. ' (Holiday special: Add a pinch of cinnamon and vanilla extract) Thaw in the refrigerator for best texture.

What's the best peanut butter for fudge making?

Natural peanut butter with minimal ingredients creates the richest flavor, while commercial creamy varieties offer the smoothest texture. Avoid reduced-fat versions as they won't set properly.

Can I double this recipe?

Definitely! Use a 9x13 inch pan for doubled batches. Increase chilling time to 3-4 hours for proper setting.

Is peanut butter fudge easy to make at home?

A: Yes! Peanut butter fudge is one of the easiest homemade desserts you can prepare. With just 3 simple ingredients — peanut butter, sweetened condensed milk, and chocolate — you can make a creamy, delicious fudge in under 10 minutes. No special equipment or baking skills are required, which makes it perfect for beginners, busy students, or anyone who wants a quick sweet treat without the hassle. Easy Peanut Butter Fudge

Easy 3 ingredient peanut butter fudge

Description

Make creamy 3 ingredient peanut butter fudge in 10 minutes! No baking required. Just peanut butter, powdered sugar & coconut oil. Perfect every time!

Ingredients

Scale

1 cup natural peanut butter (room temperature)
½ cup powdered sugar (sifted)

3 tablespoons coconut oil (slightly melted)

Instructions

Line your pan: Use parchment paper in an 8×8 inch square pan for easy removal.
Mix the base: Combine peanut butter and powdered sugar in a medium bowl. Stir until completely smooth.
Add binding agent: Slowly drizzle in melted coconut oil while stirring continuously. Mix until glossy and uniform.
Shape and chill: Press mixture evenly into prepared pan. Refrigerate for 2-3 hours until firm.
Cut and serve: Lift out using parchment paper and cut into 16 squares with a sharp knife.

Texture hack: For extra smoothness, warm the bowl slightly before mixing. For firmer fudge, add an extra tablespoon of powdered sugar.

Storage: Keep refrigerated in an airtight container for up to one week. Freezes beautifully for up to 3 months.

Notes

Sugar-free version: Substitute powdered erythritol (1:1 ratio)
Vegan option: Use coconut oil as your binding agent

Keto-friendly: Replace powdered sugar with powdered monk fruit sweetener

Nutrition

Calories: 95
Fat: 7g
Carbohydrates: 4g
Protein: 3.5g

Keywords: 3 ingredient peanut butter fudge