Peanut Butter Fudge

I couldn’t do fudge recipes for the holidays and not include peanut butter fudge. What kind of peanut butter fanatic would I be? A sorry one, for sure. 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. Easy peasy! Which is perfect for this hectic time of year, right?

I think the best part about this fudge might be that it tastes just like the inside of buckeyes (which are another holiday staple of mine). You know, the peanut butter balls dipped in chocolate. Except the fudge involves less steps and also less time. This fudge will definitely be making cookie tray appearances over the next two weeks in my corner of the world, and it’s also perfect for packaging up in a tin as a gift. Or, you could take the leftovers and hide them in your freezer for when the snow melts and you’re struck with a peanut butter fudge craving. I’m fairly certain that’s going to be my plan of attack ;-)

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Peanut Butter Fudge


1¼ cups (10 ounces) unsalted butter
1¼ cups smooth peanut butter
Pinch of salt
1½ teaspoons vanilla extract
4½ cups powdered sugar, sifted


1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.

2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.

3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.

4. 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.

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(Recipe adapted from Joy of Cooking)

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