Easy Peanut Butter Fudge
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This peanut butter fudge is rich, creamy, and unbelievably easy to make—no candy thermometer or tricky techniques required. Fair warning: it’s impossible to stop at one piece!
This peanut butter fudge has all the rich, creamy decadence of traditional fudge, but without any of the fuss. No candy thermometer, no careful temperature watching—just a handful of pantry staples (you probably have them all on hand) and a few minutes on the stove. It sets up beautifully in the fridge and keeps well, making it perfect for holiday get-togethers, dessert platters, or whenever a sweet craving strikes.
Sweet, simple, and seriously habit-forming—this peanut butter fudge recipe is a treat you’ll find yourself whipping up from Halloween to New Year’s. If you love fudge, be sure to try my easy chocolate fudge recipe next. It’s just as simple and every bit as irresistible.
What You’ll Need To Make Peanut Butter Fudge
- Butter: Melts into the peanut butter for a smooth, rich fudge base.
- Creamy Peanut Butter: Brings all the classic peanut butter flavor — stick to a no-stir variety like Skippy Creamy Natural so the fudge sets up nicely. Do not use natural PB.
- Vanilla Extract: Adds a subtle warm sweetness that rounds out the peanut butter flavor.
- Confectioners’ Sugar: Sweetens the fudge and gives it that soft, melt-in-your-mouth texture — be sure to sift it first so the fudge stays smooth and lump-free.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the fudge mixture. In a medium saucepan over medium-low heat, melt the butter and peanut butter together, whisking often, until smooth and just starting to bubble. Take the pan off the heat and whisk in the vanilla and salt. Then, gradually whisk in the confectioners’ sugar until it’s fully incorporated and the mixture is smooth.
Step 2: Spread and chill. Scrape the fudge into a parchment-lined pan and smooth the top with an offset spatula. Refrigerate until firm, about 2 to 3 hours.
Step 3: Slice and serve. Lift the fudge out of the pan using the parchment overhang and let it sit at room temperature for about 20 minutes to soften slightly. Cut into 36 small squares, wiping the knife clean between cuts. Pile the pieces onto a platter and serve—or stash a few away for yourself before they disappear! The fudge keeps well in an airtight container in the fridge for up to 2 weeks or can be frozen for longer storage.
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Peanut Butter Fudge
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1⅓ cups creamy peanut butter (I recommend Skippy Creamy Natural “No Need to Stir”)
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups confectioners’ sugar, sifted (see note)
Instructions
- Line an 8-inch (20-cm) square pan with parchment paper, leaving an overhang on all sides for easy removal. You'll have to create seams in the corners and along the edges of the pan to get it to stay put (you can always add a few dots of butter underneath if necessary).
- In a medium saucepan over medium-low heat, combine the butter and peanut butter. Cook, whisking frequently, until melted, smooth, and gently bubbling, then remove from the heat.
- Whisk in the vanilla and salt, then gradually add the confectioners’ sugar, whisking until fully incorporated and smooth.
- Scrape the fudge into the prepared pan and use an offset spatula to smooth the top. Refrigerate until firm, 2 to 3 hours.
- Lift the fudge out of the pan using the parchment overhang and let it sit at room temperature for about 20 minutes before slicing—this softens it slightly and makes it less crumbly when you cut it. Cut into 36 small squares. This fudge is naturally a bit crumbly, so wipe the knife clean between cuts. (For the cleanest slices, run the knife under hot water and wipe it dry with a paper towel between each cut.) Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. The fudge is best served chilled, straight from the fridge.
Notes
- Use regular creamy peanut butter (like Skippy or Jif) for the best texture. Natural peanut butter tends to separate and can make the fudge greasy or too soft.
- It’s very important to sift the sugar to prevent lumps in the fudge. You can use a sifter or a fine-mesh sieve—either one works.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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