If you love the creamy, melt-in-your-mouth texture of old-fashioned fudge but want something a bit more foolproof, this salty-sweet peanut butter fudge recipe is it. I tested and tweaked this easy recipe several times to find the perfect balance of peanut butter, butter, and sugar. The result is everything fudge should be: smooth, rich, and perfectly set without being dry or crumbly.
Best of all, it’s super easy to make with no candy thermometer or fancy technique required. Just melt the butter and peanut butter together, stir in the sugar and vanilla, and let it set. That’s it! You’ll end up with a lusciously creamy fudge that tastes like it took hours, even though it comes together in minutes.
A reader, Maria, says: “I made this on Christmas Day this year, and it’s so rich and delicious! I was amazed at how quick and easy it is. I melted some milk chocolate chips on top, so it tastes like a Reese’s, only better.” ★★★★★
Table of Contents
Only 4 Ingredients In Peanut Butter Fudge
These are the only ingredients you need to make this 4-ingredient peanut butter fudge! You can find the full list of ingredients and measurements in the recipe card below.
Smooth peanut butter — no-stir peanut butter is what you need for the creamiest, fudgiest texture. A brand like Jif, Skippy, or Peter Pan work great and will pack the homemade fudge with enough flavor for any peanut butter lover! Avoid any peanut butter types that have oil separated on the top.
Unsalted butter — I find that the peanut butter adds plenty of salt, but you’re welcome to use salted butter if you prefer. Using European-style butter, which has higher milkfat than conventional American-style stick, will offer an even silkier mouthfeel. That said, any butter works, and I typically use Land O’Lakes brand of butter sticks when I make this peanut butter fudge.
Vanilla extract — for added warmth and complexity, add vanilla extract. Feel free to use an equal amount of vanilla paste.
Powdered sugar — powdered or confectioners’ sugar is the key ingredient to getting the fudge to thicken and set without using a candy thermometer. If your powdered sugar is clumpy, sift it before mixing it in so the fudge turns out perfectly smooth. If you’re fresh out, you can make your own powdered sugar with just granulated sugar and cornstarch.
Can I use natural peanut butter?
I don’t recommend it. My team tested this recipe using natural peanut butter, and the resulting fudge was harder, crumblier, and felt dry when eating it. While it technically formed a set fudge, the texture was not ideal!
Easy Substitutions & Variations
While this homemade peanut butter fudge recipe is perfect as is, there are plenty of ways to make it your own. Here are just a few ideas to get you started:
- Other nut butters: So long as they are the shelf-stable, no-stir variety, any type of nut butter (or sun butter) can be used in place of peanut butter. One reader wrote in to say she used almond butter with fantastic results!
- Vegan butter: Simply swap in a stick of high-quality plant-based butter to make a vegan peanut butter fudge. (Check the labels on the other ingredients to be sure they are vegan as well!)
- Add mix-ins: If you prefer a bit of texture, experiment with your favorite mix-ins. I love mini chocolate chips, chopped toasted nuts, salted cocktail peanuts, and crushed pretzels.
- Chocolate peanut butter fudge: For a beautiful swirled fudge with both the rich cocoa flavor of chocolate and the salty-sweetness of peanut butter, make a batch of this peanut butter fudge recipe and my easy chocolate fudge, then layer or swirl them together in a 9×13 pan! You can also halve each recipe for a smaller batch.
- Coat with chocolate: To mimic peanut butter cups, dip each cube of fudge into melted chocolate, chocolate melting wafers, or chocolate “almond bark.” Then, let them sit on parchment paper until hardened. Easy and delicious!
Pro Tips For The Best Peanut Butter Fudge
Optional— speed up the chilling process. If you’re in a rush, feel free to pop the tray into the fridge. It should firm up in half the time! The fudge will have a better texture served at room temperature, so let it sit out for a bit to take the chill off.
Cut smooth squares. For the cleanest, smoothest edges, dip your knife in hot water and wipe it off between every cut. It’ll move like a knife through butter, so you can easily cut clean small squares.
How To Make Peanut Butter Fudge
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this easy peanut butter fudge. You can find the full set of instructions in the recipe card below.
1. Lightly butter an 8-inch square baking dish, then line it with parchment paper or aluminum foil. Leave a little overhang on the sides so you can easily lift the fudge out later. In a medium saucepan, combine the peanut butter and unsalted butter.
2. Set the saucepan over medium heat and cook, stirring occasionally, until the mixture comes to a gentle boil and everything is smooth and melted together.
3. Take the pan off the heat, then stir in the powdered sugar and vanilla until the mixture is silky and no lumps of sugar remain. If you like a little balance of salty and sweet, you can add ¼ teaspoon of salt here, too.
4. Pour the mixture into your prepared pan and spread it evenly with a spatula. Let the fudge cool at room temperature for a few hours, or pop it into the fridge. Once the fudge is firm, lift it out using the parchment and cut it into neat 1-inch squares. Store your peanut butter fudge in an airtight container—up to a week at room temperature or a month in the fridge (if it lasts that long!).
Peanut Butter Fudge Recipe
Video
Equipment
- Medium pot
- 8” square pan
Ingredients
- 1 cup creamy peanut butter (250g)
- 1 cup unsalted butter (226g)
- 2 teaspoons vanilla extract
- 3 cups powdered sugar sifted (360g)
Instructions
- Lightly grease an 8-inch square baking dish with butter and line with parchment paper or aluminum foil.
- In a medium saucepan, combine the peanut butter and unsalted butter, then place over medium heat and bring to a boil, stirring occasionally.
- Once boiling, remove from heat and stir in the powdered sugar and vanilla until smooth and no lumps of sugar remain. (If desired, also add ¼ teaspoon of salt.)
- Pour the fudge into the prepared baking dish and spread it out with a spatula. Let cool at room temperature for several hours or refrigerate until set, about 1 hour.
- Once cooled, remove the fudge from the pan using the parchment paper to lift it out, then cut it into 1-inch squares. The fudge can be stored in an airtight container at room temperature for up to a week or in the fridge for up to 1 month.
Notes
- Use a 9-inch square pan. If you don’t have an 8-inch pan, use a 9-inch. This will make thinner squares, so cut them a little bit bigger. 1½-inch squares work great!
Nutrition
Storing & Serving
Room Temperature: Store the peanut fudge in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry spot away from direct sunlight.
Refrigerator: For longer storage, refrigerate it for up to 1 month. Let it sit at room temperature for 15 to 20 minutes before serving for the creamiest texture.
Peanut Butter Fudge Makes A Great Gift
Because it keeps so well, this peanut butter fudge is perfect for holiday gifts or adding to a dessert platter alongside treats like chocolate chip cookies, kitchen sink cookies, and brownie truffles.
Or, wrap individual squares in parchment or wax paper for an easy, thoughtful homemade gift that’s perfect for teachers, neighbors, or anyone who needs a sweet treat!
Frequently Asked Questions
If your fudge turned out gritty instead of smooth and creamy, there are a few possible culprits. The most common is using crunchy peanut butter or natural peanut butter. Both have little pieces of peanuts in them and aren’t totally smooth. For the best results, always use a creamy, no-stir peanut butter.
Another reason might be that the powdered sugar wasn’t fully worked in, or it was very clumpy. Any undissolved sugar will create tiny, grainy pockets in the finished fudge. Be sure to stir until the mixture looks completely smooth before pouring it into the pan.
Lastly, adding too much sugar can also throw off the texture, making it thick and sandy rather than silky. If possible, use weight measurements (with a scale) instead of volume measurements (with dry cup measures), as powdered sugar can settle in measuring scoops, like flour.
Before you panic, it’s likely that you just didn’t give it enough time to set up. Pop it in the fridge for an hour to make it easier to slice. If it’s still too soft after cutting, just keep it stored in the fridge and serve it chilled.
Absolutely! It freezes well for up to 3 months. Tightly wrap the fudge in plastic wrap, then store it in a zip-top freezer bag or in a freezer-safe container. Thaw overnight in the fridge before enjoying.
More Dessert Recipes To Try
Get another dose of salty-sweet, melt-in-your-mouth goodness with these peanut butter dessert recipes.
My classic peanut butter cookies are made with just 8 ingredients and a couple of minutes of prep! Another crowd-pleasing holiday cookie plate favorite.
For a more celebratory presentation, you can’t go wrong with my peanut butter cupcakes recipe. Peanut butter is added to both the batter and the frosting for a double whammy of creamy, nutty flavor.
If you love a bit of chocolate with your peanut butter, give my easy buckeyes recipe a try! This midwestern favorite consists of a sweet peanut butter ball dipped in melted chocolate for a fun, extra peanutty twist on peanut butter cups.
This showstopping peanut butter cheesecake is so impressive to serve at your next gathering. Between the Oreo cookie crust, decadent peanut butter filling, fudgy ganache topping, and chopped peanut butter crust garnish, every bite is overflowing with flavor.
My peanut butter brownies are fudgy squares swirled with plenty of creamy peanut butter for a beautifully marbled effect. Best of all, you don’t need a mixer to make them!
If you’ve tried this peanut butter fudge recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Martha P. Stevens says
This recipe was easy and delicious using almond butter instead of peanut butter. I will try the peanut butter version and dip them in chocolate. Great recipe. Thank you.
Richard Ray says
I absolutely love this fudge. I had never made any type of candy this past Christmas but this started me down a road where I ended up making six other kinds Christmas week and sharing with everyone. Thanks John. By the way, what is a serving, one square of fudge?
Maria Allen says
I made this on Christmas Day this year, and it’s so rich and delicious! I was amazed at how quick and easy it is. I melted some milk chocolate chips on top, so it tastes like a Reese’s, only better. Thanks for the great recipe!
Gill says
Hi John,
I notice in the recipe, it doesn’t say how much butter is needed, can you clarify please?
Thanks!
Yolanda Little says
I’ve made this recipe 4x now…it’s the best peanut butter fudge in Life! Don’t deny yourself this pleasure…make this fudge.
jkanell says
Thanks Yolanda!
Kae says
I made this last night and painstakingly dipped each square in milk chocolate… It was worth every second.
This is a beautiful hybrid between a chewy fudge and a crumbly fudge and even though it’s sweet, surprisingly it’s not sickly sweet.
It’s absolutely amazing and honestly took minutes (apart from the chocolate dipping escapade, but that was my own fault!) I will 100% be making this for gifts this Christmas! ?
Thank you for the fantastic recipe John!
Tara J says
Absolutely loved this recipe. I’m always skeptical about making fudge because traditional fudge is so tricky to get right and therefore a real pain! This was so incredibly easy and tastes divine!
Karen says
So easy to make and tastes great.
Christy says
This recipe has turned out perfect every time I have made it. It is absolutely delicious!
Tami M says
My Grams used to make THE best Peanut Butter Fudge ever made. It was always exciting knowing every Christmas she’d be bringing her desserts for all to enjoy.
And while I’ve never made it, I’m going to try your recipe, John and give it a go. I imagine it’s going to be just like Grams’ fudge and bring back wonderful memories.
Thank you for the inspiration!