Peanut Butter Fudge Recipe
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This peanut butter fudge will be the easiest, most delicious homemade treat you’ll ever make. Creamy peanut butter, sweet vanilla, and smooth butter make little squares of heaven that taste similar to Reese’s peanut butter cup filling, but way better. Keep reading if you’re ready for some serious peanut buttery goodness!
My kids are crazy about peanut butter. I’m a huge fan of fudge. Needless to say, peanut butter fudge is at the top of our list when it comes to sweet treats. My kid-approved recipe makes creamy, delicious, candy-shop quality fudge that’s perfect for any time of the year. I especially love it during the holiday season because little squares look amazing on the cookie trays I make for festive celebrations.
And since peanut butter fudge is beyond easy to make, it’s the perfect edible holiday gift for family, friends, neighbors, or your kids’ teachers. Wrapped in festive paper or tucked into a tiny bag, these golden squares of fudge also make the cutest gift basket or stocking stuffer that kids enjoy getting. Nothing beats thoughtful homemade gifts, after all, especially when they’re this delicious!
When it’s not the holidays, peanut butter fudge makes a great after-dinner dessert, lunchbox treat, or a quick snack to satisfy your sweet tooth any time of day. Enjoy a square or 5, no judgment here!
Why You’ll Love This Recipe
- Easy, no-fuss recipe: Mix and chill, that’s all you have to do to make a batch of this delicious fudge. No sugar boiling or candy thermometers required!
- Basic ingredients: You only need 5 simple ingredients for this recipe, all of which you probably already have in your kitchen.
- Peanut butter goodness: Every bite of this rich and creamy peanut butter fudge is packed with the perfect balance of sweet and salty flavors, making it the ultimate treat for peanut butter lovers!
- Holiday-worthy: An indulgent festive treat perfect for Halloween, Thanksgiving, or Christmas parties. Skip the holiday baking this year and make fudge instead.
- Adaptable: Customize your fudge the way you like it. Your favorite add-ins are welcome!
How to Make Peanut Butter Fudge
This peanut butter fudge is so simple to make yet so good that you may wonder why you only ever had the store-bought kind before. It takes only 10 minutes of active time to prep. There’s quite a wait to chill the fudge after that, but you’ll hardly notice after just one bite of these decadent squares!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: Adds richness and contributes to the smooth, velvety texture of the fudge. I use unsalted butter since we’re already adding salt.
- Creamy peanut butter: The one responsible for the fudge’s flavor and smooth, melt-in-your-mouth consistency. Creamy, no-stir peanut butter like Jif or Skippy is best for this recipe. I don’t recommend using the “natural” kind that separates.
- Vanilla extract: Adds sweetness and helps balance the richness of peanut butter.
- Salt: Often overlooked, but salt is great at balancing the sweetness and rounding out the flavors of the fudge.
- Powdered sugar: Sweetens the fudge and creates the thick, fudgy consistency that we all love. Make sure to sift the sugar before mixing it in to remove clumps.
Step-By-Step Instructions
Only 2 simple steps stand between you and the best peanut butter fudge ever! Follow the instructions below to get started.
Step 1: Make the batter
Grease an 8×8-inch glass baking dish. Set it aside.
Melt butter and peanut butter together in a small saucepan over medium heat. Stir the mixture frequently until smooth. Remove from heat, then add the vanilla and salt. Slowly add the sugar one cup at a time, stirring well in between each addition. Remove all lumps.
Alternatively, you can adapt this recipe to microwave fudge. Just use a microwave safe bowl to melt the butter and peanut butter together. Cook on high for 2 minutes, then stir well. Repeat in 60-second increments until the mixture is smooth and creamy.
Step 1: Chill
Transfer the mixture to the prepared baking dish. Chill in the refrigerator for at least 4 hours or overnight. Once set, cut 6 rows by 6 columns to yield 36 pieces. Enjoy!
Substitutions
You probably already have all five simple ingredients at home to whip up peanut butter fudge. But if you’re missing something, here are some ideal substitutes to some of the ingredients:
- Butter: If you don’t have unsalted butter, use salted instead. Just cut back on the added salt or omit it completely.
- Vanilla extract: No vanilla extract on hand? Vanilla bean paste will work, too. Just make sure to stir it in well. Almond extract could also work in a pinch.
- Powdered sugar: If you prefer to use less sugar in this recipe, substitute powdered sugar with Swerve Confectioners’ Sugar.
Variations
There are so many fun and delicious peanut butter fudge variations to be had! Here are some of my favorites:
- If you want a little texture to your fudge, use chunky peanut butter instead of creamy. Sprinkle finely chopped peanuts on top for some extra crunch.
- Swirl melted chocolate or add a handful of white, dark, or semi-sweet chocolate chips into the mixture before it sets for the classic chocolate-peanut butter combination.
- Layer about 3/4 cup of grape, raspberry, or strawberry jam on top of the batter before it sets to make peanut butter and jelly fudge. Nostalgic!
- Dip the finished fudge squares in melted dark chocolate for an extra layer of decadence.
- Crush Oreo cookies and fold 1 cup into the fudge for a delicious peanut butter cookies-and-cream flavor.
Expert Tips
- Prevent grainy fudge: Don’t scrape the sides of the pot (or bowl) into the pan when pouring the fudge mixture or you might end up with a grainy fudge. Pour as much mixture as you can, and scrape the excess on the sides onto a separate container.
- Keep stirring: The key to smooth fudge is consistent stirring. Don’t walk away when the mixture is cooking, whether on the stovetop or microwave. Keep stirring – you’ll be thankful you did.
- Don’t over-chill: Leaving the fudge in the refrigerator for too long can make it dry and overly firm. Follow the recommended chill time as stated in the recipe.
- Make perfect cuts: Run a knife under hot water to heat it up then use it to cut into the fudge, wiping it clean in between cuts. This way, you’ll get slices with clean, smooth edges.
How to Store This Recipe
The best way to keep peanut butter fudge slices is in an airtight container at room temperature, preferably away from direct sunlight. The refrigerator can dry them out, but if you’re okay with that, store the slices in an airtight container in the fridge for up to 2 weeks.
Peanut butter fudge can also be frozen. Once completely set, slice it into pieces and wrap individually with plastic wrap (to keep the moisture in) before placing in a freezer-safe airtight container. Freeze for up to 1 month. Thaw on the counter before serving.
What to Serve with Peanut Butter Fudge
Peanut butter fudge is amazing as is, but can be served alongside other treats for a more varied dessert experience. Serve fudge squares with fresh fruit slices, a scoop of vanilla ice cream, or alongside cookies like oatmeal or chocolate chip.
If you want a more savory pairing, enjoy them with nuts like almonds and pecans. When it comes to beverages, peanut butter fudge pairs well with milk, hot chocolate, strong black coffee, black tea (like Earl Grey or English Breakfast), or dessert wines.
More Easy Desserts To Try
- Saltine toffee recipe (Xmas crack)
- 3-ingredient peanut butter blossoms
- Cinnamon palmiers
- Almond crescent cookies
- 3-ingredient shortbread cookies
If you make this peanut butter fudge, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Peanut Butter Fudge Recipe
Ingredients
- 1 cup butter
- 1 cup creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups powdered sugar
Instructions
- Grease an 8×8-inch glass baking dish. Set aside.
- Melt butter and peanut butter together in a small saucepan over medium heat, stirring frequently until smooth.
- Remove from heat, then add the vanilla and salt. Slowly add the sugar one cup at a time, stir well in between each addition. Make sure to remove all the lumps!
- Transfer to the prepared baking dish. Chill in the refrigerator for at least 4 hours or overnight. Once set, cut into 36 square pieces.
Notes
- Don’t scrape the sides of the pot (or bowl) into the pan when pouring the fudge mixture or you might end up with a grainy fudge. Pour as much mixture as you can, and scrape the excess on the sides onto a separate container.
- Don’t walk away when the mixture is cooking, whether on the stovetop or microwave. Keep stirring – you’ll be thankful you did.
- Leaving the fudge in the refrigerator for too long can make it dry and overly firm. Follow the recommended chill time as stated in the recipe.
- Heat up a knife under hot water then use it to cut into the fudge to get slices with clean, smooth edges perfect for holiday gifts.
