I’m just going to say it: 3 ingredient peanut butter fudge is the dessert I make when I want people to think I worked harder than I actually did. And honestly, I’m not even a little sorry about it.
The first time I made this fudge, I stood in my kitchen waiting for something to go wrong. Three ingredients? No candy thermometer? No baking? It felt suspicious. But then it set perfectly, sliced clean, and disappeared from the plate faster than anything else on the table. Ever had a recipe earn a permanent spot in your mental “emergency desserts” folder? Yeah—this is that one.
If you’re here because you want easy peanut butter fudge, no bake fudge, or something that works every single time, you’re in the right place.
Why This 3 Ingredient Peanut Butter Fudge Always Wins
I’ve tested more complicated fudge recipes. I’ve burned sugar. I’ve seized chocolate. I’ve questioned my life choices. This recipe? It never stresses me out.
Here’s why it works so well:
- Only three ingredients
- No baking
- No special tools
- Consistent texture every time
Ever notice how the simplest recipes stick around the longest? That’s not an accident.
The 3 Ingredients (And Why Each One Matters)
Let’s get specific, because details matter—even with simple recipes.
1. Peanut Butter
I always use creamy peanut butter, not natural. Natural peanut butter separates too much and messes with the texture.
What works best:
- Regular creamy peanut butter
- Shelf-stable brands
- No stirring required
Crunchy peanut butter works if you like texture, but I save that for later variations.
2. Sweetened Condensed Milk
This ingredient pulls serious weight.
It:
- Sweetens the fudge
- Helps it set
- Keeps it smooth
Evaporated milk will not work. Ask me how I know :/
3. White Chocolate Chips
White chocolate melts smoothly and binds everything together.
I stick with name brands because cheap white chips don’t always melt evenly.
Tools I Actually Use (And Recommend)
I don’t push kitchen tools unless they earn their keep.
Silicone Spatula
A flexible spatula helps scrape every bit of fudge from the bowl. I use one almost daily.
8×8 Baking Pan
This size gives perfect thickness.
I use a simple glass pan like this one :
https://amzn.to/492EEKU
Parchment Paper
Lining the pan saves cleanup and makes lifting the fudge out stupidly easy.
If you bake even occasionally, parchment is worth buying in bulk:
https://amzn.to/498H22X
How I Make 3 Ingredient Peanut Butter Fudge (Step by Step)
Step 1: Melt the Base
I combine the white chocolate chips and sweetened condensed milk in a saucepan over low heat.
Low heat matters. Rushing this step causes grainy fudge.
Step 2: Stir Until Smooth
I stir constantly. Once everything melts, I remove the pan from heat.
Step 3: Add Peanut Butter
I stir in the peanut butter until the mixture looks glossy and smooth. This part smells dangerous.
Step 4: Pour and Chill
I pour the mixture into the lined pan, smooth the top, and refrigerate for at least 2 hours.
Common Mistakes (Save Yourself the Headache)
Overheating the Chocolate
White chocolate burns fast. Low heat and patience win.
Using Natural Peanut Butter
It sounds healthier. It behaves worse.
Cutting Too Early
Warm fudge smears. Cold fudge slices clean.
Texture Tips That Make This Recipe Next-Level
If your fudge ever turns soft, here’s what helps:
- Chill longer
- Use full-fat ingredients
- Avoid humid kitchens
Ever wonder why fudge firms up better overnight? Fat crystals need time to stabilize. Science wins again.
Easy Variations I Actually Use
Chocolate Peanut Butter Fudge
Swirl melted milk chocolate on top before chilling.
Crunchy Peanut Butter Fudge
Swap creamy peanut butter for crunchy.
Salted Peanut Butter Fudge
Sprinkle flaky sea salt on top before chilling. This one disappears fast.
Storage & Make-Ahead Tips
This fudge stores beautifully.
- Refrigerator: up to 1 week
- Freezer: up to 2 months
I cut it into squares before freezing. That way I can grab one (or two) without defrosting the whole batch.
When I Make This Fudge
Honestly? Anytime.
- Holidays
- Bake sales
- Last-minute guests
- Late-night cravings
Ever need a dessert that doesn’t argue back? This is it.
Ingredients
Method
- Melt white chocolate chips and condensed milk over low heat, stirring constantly.
- Remove from heat and stir in peanut butter until smooth.
- Pour into a parchment-lined 8×8 pan.
- Chill until firm, then slice.
Notes
- Use regular creamy peanut butter, not natural
- Melt chocolate slowly to avoid burning
- Chill fully before slicing
- Store refrigerated for best texture
Final Thoughts (Before You Make It)
This 3 ingredient peanut butter fudge never tries to impress—it just does. It shows up, sets properly, and tastes like comfort food in square form.
If you make it once, you’ll make it again. And again. And then people will “casually” request it like it wasn’t obvious.
You’ve been warned 🙂