Peanut Butter Fudge
This Peanut Butter Fudge is made with just a few simple ingredients and doesn’t even require a candy thermometer. Perfect for an easy dessert!
Do you love peanut butter desserts? I absolutely adore them! A few months ago I shared an easy chocolate fudge recipe that so many of you loved. So today, I’m sharing a peanut butter version that’s just as rich and delicious.
This simple peanut butter fudge is made with just five ingredients – including the vanilla extract and a little salt. It’s also completely no-bake and doesn’t even require a candy thermometer. I prefer to make this on the stove, but you could easily just use a microwave to make it too.
Another thing that I love about this recipe is that I usually have everything on hand to make it. You can even cut this recipe in half to make less or double it to make more.
Recipe Ingredients
To make this easy peanut butter fudge, you’ll need five ingredients – peanut butter, unsalted butter, powdered sugar, vanilla extract, and salt. Let’s break down each one:
- Peanut Butter: It’s best to use a thick creamy peanut butter. I don’t suggest using natural peanut butter where the oil separates in the container because the fudge may not set up properly.
- Unsalted Butter: I recommend sticking with unsalted butter since the amount of salt in salted butter can vary quite a bit between different brands.
- Powdered Sugar: Also known as confectioners sugar or icing sugar, this helps to sweeten and thicken the fudge.
- Vanilla Extract & Salt: The vanilla extract adds a little extra flavor and a tiny pinch of salt balances out the sweetness.
How To Make Peanut Butter Fudge
Once you have all of your ingredients, it’s time to prepare the fudge. To make it, you’ll melt the butter and peanut butter in a saucepan over medium heat. I suggest slicing the butter into tablespoon-sized pieces so that it melts faster.
Once the mixture is melted and smooth, remove it from the heat and stir in the vanilla extract and salt, then stir in the powdered sugar. It’s best to whisk in the powdered sugar one cup at a time. After the third cup, this mixture will be pretty thick so I recommend stirring in the last 1/2 cup of powdered sugar. You can also sift your powdered sugar if you prefer, but I don’t find it necessary.
Then, scoop the mixture into an 8-inch square pan and press it down into one even layer. To make it easier to remove it from the pan, I suggest lining the pan with parchment paper or foil. Once the fudge is ready, place it in the refrigerator to chill for about 2 hours.
Once the peanut butter fudge is chilled, you can remove it from the pan and slice it into pieces. I usually slice mine into 36 square pieces, but feel free to slice them smaller or larger.
FAQ’s
Does this need to be refrigerated?
You only need to refrigerate it after you press it into the pan so that it will firm up quickly. Once it’s chilled, you can either store it at room temperature or in the refrigerator.
What’s the best kind of peanut butter to use?
I recommend a creamy peanut butter like Jif or Skippy, but crunchy should work fine too.
Can you freeze it?
Yes, this will freeze well! You can freeze it in a freezer bag or container for up to 3 months and thaw it overnight in the refrigerator.
Baking Tips
- I suggest slicing the butter into tablespoon-sized pieces so that it melts faster.
- If you want to make this recipe a little easier, you can melt the butter and peanut butter together in the microwave. If you use the microwave, I suggest microwaving the two together in 20-30 second increments, stirring well after each increment, until completely melted and smooth.
- Make sure to firmly press the mixture into the pan and smooth out the top before placing it in the refrigerator.
- If the fudge is cold let it sit at room temperature for 20 minutes so that it’s easier to slice into it.
Video Tutorial
Peanut Butter Fudge
Ingredients
- 1 cup (230 grams) unsalted butter, sliced into tablespoon-sized pieces
- 1 cup (250 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 3 and ½ cups (420 grams) powdered sugar
Instructions
- Line an 8-inch square baking pan with parchment paper or aluminum foil. Set aside.
- Combine the sliced butter and peanut butter in a large saucepan and place it over medium heat, stirring occasionally, until the butter and peanut butter are melted and the mixture is completely smooth.
- Remove from the heat and stir in the vanilla extract and salt. Whisk in 1 cup (120 grams) of powdered sugar at a time until well combined, then stir in the last ½ cup (60 grams) of powdered sugar until fully combined and smooth.
- Scoop the mixture into the prepared baking pan and firmly press it down into one even layer. Smooth out the top, then transfer it to the refrigerator to chill for at least 2 hours.
- Once the fudge is firm, slice it into pieces, and enjoy!
This is a good recipe for people who aren’t that good at cooking. 10/10
Recipe dies nit natch ingredients. Recipe 420g powered sugar.
Method only uses 180g. Which us correct please.
The recipe is correct. 1 cup of powdered sugar weighs 120 grams, so 3 and 1/2 cups = 420 grams.
What ratio do we use for the vanilla extract and other ingredients? Is there a quantity given for any of the ingredients? Thanks
All of the ingredients and instructions are listed in the recipe card towards the bottom of the blog post. If you’re having trouble finding it, you can use the jump to recipe button at the top of the post.
Can salted butter be used?
You probably could, but peanut butter has salt in it too so the fudge will be saltier.
If want to make a 9 by 13 pan do you just double the recipe?
Yes, I would double it for a 9×13 pan.
Make sure you use REAL butter, i used 2 blue bonnet sticks and as soon as i added the powdered sugar it broke. the blue bonnet margerine separated and i had to skim the oil off the top before refridgerating and dab with paper towels. that was %100 my fault. after that though it was fine and very tasty. i used kruger honey roasted creamy peanut butter.
Yes, always make sure to use butter. Margarine and butter are not the same thing 🙂
I love this fudge. I cut it up, store it in a container in the freezer and eat one piece at a time right from the freezer
I have made it several times and keep reducing the sugar. I used less than a cup of sugar on the last batch and think it is delicious.
So glad you loved the recipe, Susan!
SO easy and delicious, thank you!
So glad you loved the fudge, Sheryl!
Danielle , these sound right up my alley! Was wondering if you could dip them in chocolate for Reeses type candy bar?
Yes, absolutely! I think that would be delicious!