This easy, creamy peanut butter fudge recipe is the BEST! Only 4 ingredients and 10 minutes of prep time; perfect for the busy holiday season.

Squares of peanut butter fudge in stacks on a marble slab.

Are you a fudge person? Like, a legit fudge person?

Our family doesn’t have a solid fudge tradition; it will show up on cookie trays occasionally, but I don’t have memories of my mom or grandma standing over pots of fudge and stirring, stirring, stirring until it was just right. So I’ve forged my own fudge path, and about 10 years ago, I – a massive peanut butter fanatic – realized that my repertoire was missing peanut butter fudge. I quickly set about righting that wrong.

I love peanut butter fudge because it is infinitely easier than chocolate fudge and, well, it’s peanut butter fudge. What’s not to love? No candy thermometers or intensive stirring required. All you need is butter, peanut butter, a pinch of salt, vanilla, powdered sugar and about 10 minutes. It is so easy, super forgiving, and makes the BEST fudge!

How to Make Easy Peanut Butter Fudge

This recipe is seriously SIMPLE, and don’t we all need a little something simple on our baking to-do list this season? In a word, YES. Let’s get to it!

First, you’re going to combine butter and peanut butter in a saucepan and bring to a boil. As soon as it hits that point, remove from the heat and stir in the salt, vanilla extract, and powdered sugar.

A pot with boiling butter and peanut butter for peanut butter fudge.

Pot of melted butter and peanut butter with powdered sugar being mixed in.

Spread it into an 8-inch square pan, cover with plastic wrap and refrigerate until it has set up, which only takes about an hour.

That’s it! Can you believe it? Seriously the easiest, most failsafe, DELICIOUS fudge on the planet.

Peanut butter fudge freshly mixed together in a pot.

Peanut butter fudge spread into a pan.

Peanut Butter Fudge Recipe Notes

  • You can make this in the microwave! Place the butter and peanut butter in a large microwavable bowl; cover with a paper towel and microwave on high for 2 minutes. Stir, microwave for 2 more minutes, then proceed with the rest of the recipe as written.
  • If you don’t have an 8-inch square pan, you can use a 9-inch square pan, but the fudge will not be as high.
  • The fudge can be stored in an airtight container or in a freezer ziploc bag for up to 3 months.

Squares of peanut butter fudge next to a spoonful of peanut butter.

I think the best part about this fudge might be that it tastes just like the inside of buckeyes (another holiday staple!), except the fudge involves less steps and also less time. But no chocolate, so I guess it evens out!

If you need a peanut butter fudge recipe that does not require milk, that can be made in just 10 minutes and with ingredients you likely already have at home, look no further. This fudge takes little effort and will be a huge hit on all of those gorgeous cookie trays you’re going to build in a few weeks!

If You Like This Peanut Butter Fudge, Try These Recipes:

Squares of peanut butter fudge and a spoon with peanut butter on a marble slab.

Five years ago: Old-Fashioned Eggnog
Six years ago: Homemade Peppermint Marshmallows

Easy Peanut Butter Fudge

Yield: 64 pieces
Prep Time: 10 mins
Chill Time: 1 hr
Total Time: 1 hr 10 mins
This easy, creamy peanut butter fudge recipe is the BEST! Only 4 ingredients and 10 minutes of prep time; perfect for the busy holiday season.
4.32 (99 ratings)
Print Pin Rate

Ingredients

  • 1¼ cups (283.75 g) unsalted butter
  • 1¼ cups (338 g) creamy peanut butter
  • Pinch salt
  • 1½ teaspoons (1.5 teaspoons) vanilla extract
  • 4½ cups (510 g) powdered sugar, sifted

Instructions 

  • Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.
  • In a medium saucepan over medium heat, heat the butter and peanut butter until the mixture comes to a boil. Remove from the heat.
  • Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.
  • Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container for up to 1 week, or in the refrigerator for up to 1 month.

Notes

  • You can make this in the microwave! Place the butter and peanut butter in a large microwavable bowl; cover with a paper towel and microwave on high for 2 minutes. Stir, microwave for 2 more minutes, then proceed with the rest of the recipe as written.
  • If you don't have an 8-inch square pan, you can use a 9-inch square pan, but the fudge will not be as high.
  • The fudge can be stored in an airtight container or in a freezer ziploc bag for up to 3 months.
Calories: 94kcal, Carbohydrates: 9g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 23mg, Potassium: 33mg, Sugar: 8g, Vitamin A: 110IU, Calcium: 3mg, Iron: 0.1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Dessert
Cuisine: American

(Recipe adapted from Joy of Cooking)

Update Notes: This recipe was originally published in December 2010. Updated in December 2018 with new photos and updated recipe tips.

[photos by Whitney Wright]