Buckeye Fudge made with peanut butter, powdered sugar, butter, sweetened condensed milk, and chocolate chips—rich, creamy, and irresistible.
I probably shouldn’t admit this publicly, but my relationship with Buckeye Fudge started out almost by accident. You ever have one of those moments where you’re at a family gathering, and you’re just wandering around pretending to be social, and then—bam—you find the dessert table? That was me at my cousin’s baby shower a few years back. I wasn’t even that hungry, honestly, but I saw this little square of glossy chocolate that looked like it belonged in a bakery window. You know the kind—so shiny you can practically see your reflection in it.
I took one bite and literally stopped mid-sentence. I think someone asked me a question and I just nodded because my brain was busy having an emotional moment. There was that peanut butter center—soft, almost like someone whispered sweetness into it—and then the chocolate on top… I mean, listen, I’ve had fudge before. We all have. But this one? It was different. It reminded me of those old Midwestern dessert tables where people quietly try to outdo each other with sweets that could single-handedly raise your blood sugar.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So yeah, I went home determined to make my own version, something a little simpler than the classic buckeye candy but still carrying that same nostalgic punch. That’s how this Buckeye Fudge became a regular thing in my kitchen. Sometimes I make it just because I feel like treating myself. Sometimes because life’s chaotic and this fudge feels like emotional support food. And sometimes… honestly, I just want something fun to eat while binge-watching whatever everyone’s yelling about on Netflix.
Sound familiar? Please tell me I’m not the only one who bonds with desserts like this.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Buckeye Fudge Recipe?
Okay, I know every food blogger ever says their recipe is “the best,” and I always roll my eyes a little when I read that, but I’ve gotta tell you… I think this one earns its bragging rights.
It’s soft but not mushy. Sweet but not “why did I do this to myself.” And the whole thing has that peanut-butter-and-chocolate vibe that just… works. Like a comfort-food duet.
Plus, it doesn’t demand temperature monitoring or candy thermometers or prayers whispered to the kitchen gods. It just works. Well—most of the time. I’ve had a batch or two misbehave when the humidity was doing weird things, but honestly? Imperfections happen, and the messy ones still tasted good enough that my family kept picking at them.
Ingredient Notes:
You ever read a recipe and think, “Okay, but tell me why the ingredients matter”? Same. So here we go.
- Creamy Peanut Butter
Not the natural, oily kind that separates unless you stir it for half an hour. I know the natural stuff feels like the “better choice,” but trust me, in this situation it makes the texture kinda weird. - Powdered Sugar
I swear powdered sugar has a personality. It gets everywhere. You will inhale a cloud of it at some point. But you need it—it gives the peanut butter center that thick, doughy texture. - Sweetened Condensed Milk
Honestly, this feels like magic in a can. It makes the chocolate topping so smooth it’s almost indecent. - Butter
Some melted, some softened. I wish I could explain why butter behaves differently depending on its mood, but here we are. - Chocolate Chips
Semi-sweet is perfect because the peanut butter already brings plenty of sweetness. But if you’re a dark chocolate person? Follow your heart.
How To Make Buckeye Fudge?
Step 1. Prep the Pan
Line your pan with parchment paper. I know we all want to skip this, but removing fudge without parchment is like trying to pull a stubborn cat off your lap—it will fight you.
Step 2. Make the Peanut Butter Center
Mix peanut butter, melted butter, vanilla, and powdered sugar. You’ll think something is wrong when it looks crumbly, but nope, that’s exactly what it should do. Roll it into balls. Don’t worry if some are bigger—no one’s taking measurements.
Step 3. Chill Everything
The peanut butter balls need a little fridge timeout so they don’t collapse when you pour the chocolate over them.
Step 4. Melt the Chocolate
Do this in a bowl over simmering water. It feels very “old-school cooking show.” Stir until smooth. Try not to eat it. You probably will anyway. It’s fine.
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Step 5. Pour and Set
Pour the chocolate over the peanut butter balls. For a second, it’ll look like you’re drowning them, but that’s the point. Chill the whole thing until firm.
Step 6. Slice and Enjoy
Cut into squares—small ones if you’re pretending to have self-control.
Storage Options:
If you’re the type of person who doesn’t immediately eat half the pan (can’t relate), you can store this Buckeye Fudge in the fridge for a week. Or freeze it for up to three months. Frozen fudge is shockingly good… almost too good. Proceed with caution.
Variations and Substitutions:
Because sometimes you just want to switch things up.
- Dark chocolate instead of semi-sweet
Gives those moody chocolate vibes. - Crunchy peanut butter
More texture, less predictability. - Add sea salt on top
You’ll feel fancy. Like, very “artisan bakery” fancy. - Swap chocolate chips for chopped chocolate bars
Melts smoother, tastes richer.
What to Serve with Buckeye Fudge?
- Coffee (especially the strong, mood-lifting kind).
- A big glass of milk if you want to relive your childhood.
- Ice cream if you believe desserts should come in pairs.
- Holiday dessert boards where this fudge will definitely steal the spotlight.
Frequently Asked Questions:
Can I use natural peanut butter?
You can, but it won’t set the same. It’s a little temperamental.
Does the chocolate have to be melted over a double boiler?
Not really. You can microwave it—just go slow, stir often, and say a small prayer.
How firm should the fudge be?
Firm enough to slice, soft enough to feel luxurious. If it’s too hard, you probably chilled it too long. It happens.
If you make this Buckeye Fudge, I genuinely hope it brings you the same weird level of joy it’s brought me. And hey—if you end up eating it straight out of the pan at midnight while scrolling your phone, just know… I’ve been there too. Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buckeye Fudge
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- 1 14-ounce can sweetened condensed milk
- 3 cups chocolate chips
- 1/2 cup unsalted butter at room temperature
- Parchment paper for lining the pan
Instructions
Prepare the Pan
- Line a 9-inch square baking pan with parchment paper, ensuring the paper extends slightly beyond the edges to allow easy removal of the finished fudge.
Prepare the Peanut Butter Mixture
- In a medium mixing bowl, combine the peanut butter, melted butter, vanilla extract, and powdered sugar. Using an electric mixer, blend the mixture until it is thoroughly combined and forms a crumbly, moldable texture.
Shape the Peanut Butter Balls
- Using clean, lightly greased or powdered hands, roll the mixture into 1-inch balls. Arrange the balls evenly within the prepared baking pan. Place the pan in the refrigerator to chill while preparing the chocolate layer.
Prepare the Chocolate Layer
- Place the chocolate chips, sweetened condensed milk, and room-temperature butter into a heatproof or glass bowl. Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir continuously until the chocolate and butter have melted and the mixture becomes smooth and glossy.
Assemble the Fudge
- Carefully pour the warm chocolate mixture over the chilled peanut butter balls, ensuring the chocolate spreads evenly and fills the spaces between the balls.
Chill and Cut
- Refrigerate the assembled fudge until fully set. Once firm, lift the fudge from the pan using the parchment paper, transfer it to a cutting board, and slice it into 1-inch cubes. Serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
