Enjoy candy shop-level fudge in the comfort of your home, thanks to this easy peanut butter fudge recipe! This recipe is so simple and quick to make you may even wonder why you ever bought it. All you need is four basic ingredients that are pantry staples, a few quick minutes of cooking time, and a little bit of patience to let the fudge cool and set before sampling. As a bonus, there’s no candy thermometer required!
Peanut butter and powdered sugar give this easy fudge recipe an old-fashioned effect, providing a texture that’s firm but smooth, and is sure to satisfy every peanut butter lover in your life! This fudge is the perfect treat for sweet cravings, gifting, and enhancing cookie trays during the holiday season. For more peanut butter desserts, check out my peanut butter cupcake recipe, peanut butter buckeyes, and peanut butter cheesecake recipe.
What You Need to Make This Recipe
Peanut Butter – opt for conventional no-stir peanut butter if possible. Both smooth and chunky peanut butter will do. No-stir produces the silkiest melt-in-your-mouth fudge, and natural peanut butter that separates is not recommended.
Unsalted Butter – choose unsalted butter for the purest flavor, though salted butter can be used if desired. Just omit the optional added salt if doing so.There is no need to bring the butter to room temperature before starting on the recipe, though you can certainly use it if you already have it on hand.
Powdered Sugar – also known as confectioner’s sugar, powdered sugar contributes sweetness while also helping create the fudge’s creamy texture (close to the filling in peanut butter cups!). Sift the powdered sugar before stirring it into the peanut butter mixture to eliminate clumps.
Vanilla Extract – enhances the peanut butter flavor and adds vanilla notes, giving the fudge an old-fashioned flavor. Choose pure vanilla extract for the best flavor, though vanilla bean paste can also work, just stir it in well.
How to Make Peanut Butter Fudge
1. Lightly grease an 8 x 8-inch square pan with butter and line it with parchment paper, wax paper, or aluminum foil. In a medium saucepan, combine the peanut butter and unsalted butter
2. Place the saucepan over medium heat and bring to a boil, stirring occasionally.
3. Once boiling, remove from heat and stir in the powdered sugar and vanilla extract until smooth and no lumps of sugar remain.
4. Pour the fudge into the prepared pan and spread it out with a spatula. Let it cool at room temperature for several hours. Once cooled, remove the fudge from the pan using the parchment paper to lift it out, then cut it into 1-inch squares.
Pro Tips For Making This Recipe
- Prevent grainy fudge. Measure the powdered sugar accurately using a food scale for the smoothest fudge. Otherwise, overmeasuring it can result in grainy or hard texture.
- Cut smooth squares. If desired, trim off the rough edges after removing the slab of fudge from the pan. Enjoy these scraps as a delicious treat or save them for later; the kids will love them, too! I also recommend using a warm knife and wiping it clean between cuts for those laser-sharp, professional-quality edges.
- Optional: Speed up the chilling process. It should take a few hours at room temperature for the fudge to set and firm up. To speed up this process, just move the pan to the refrigerator for about 1 hour.
- Optional Variations. If desired, add a salty dimension to the fudge by stirring ¼ teaspoon of fine sea salt in with the vanilla and powdered sugar, or sprinkle the pan of warm fudge with flaky sea salt before it sets. To make chocolate chip peanut butter fudge, gently fold in ½ cup of cold chocolate chips into the fudge right before spreading into the pan or press the chocolate chips on top before cooling.
Frequently Asked Questions
Leftover fudge keeps in an airtight container in the refrigerator for up to 3 weeks. It also can be frozen for up to 2 months. If freezing, cool the fudge until completely set and wrap the pieces tightly in plastic wrap before freezing in a freezer-safe container or zip-top bag.
Enjoy this nutty fudge on its own for an afternoon or after-dinner treat with hot tea, freshly brewed coffee, or hot chocolate. When served with chocolate fudge, the combination makes for a chocolate and peanut butter-themed dessert tray of your dreams. This treat is also a welcome addition to any holiday cookie box and also makes a great housewarming gift alongside peanut butter brownies, chocolate chip cookies, or kitchen sink cookies.
Yes, you most certainly can make this recipe in the microwave. For microwave peanut butter fudge, heat the butter and peanut butter in a microwave-safe bowl in the microwave at 50% heat for 20-30 second intervals, stirring between each, or until the mixture is hot, smooth, and bubbling. Stir in the powdered sugar and vanilla and continue with the recipe as directed.
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Peanut Butter Fudge
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
- Prevent grainy fudge. Measure the powdered sugar accurately using a food scale for the smoothest fudge. Otherwise, overmeasuring it can result in grainy or hard texture.
- Cut smooth squares. If desired, trim off the rough edges after removing the slab of fudge from the pan. Enjoy these scraps as a delicious treat or save them for later; the kids will love them, too! I also recommend using a warm knife and wiping it clean between cuts for those laser-sharp, professional-quality edges.
- Optional: Speed up the chilling process. It should take a few hours at room temperature for the fudge to set and firm up. To speed up this process, just move the pan to the refrigerator for about 1 hour.
- Optional Variations. If desired, add a salty dimension to the fudge by stirring ¼ teaspoon of fine sea salt in with the vanilla and powdered sugar, or sprinkle the pan of warm fudge with flaky sea salt before it sets. To make chocolate chip peanut butter fudge, gently fold in ½ cup of cold chocolate chips into the fudge right before spreading into the pan or press the chocolate chips on top before cooling.
