Easy Peanut Butter Fudge
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.
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.
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 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.
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:
- Chocolate Peanut Butter Fudge
- Snickerdoodle Fudge
- Peanut Butter-Fudge Cheesecake
- Classic No Bake Cookies
- Peanut Butter Buckeyes Recipe
Five years ago: Old-Fashioned Eggnog
Six years ago: Homemade Peppermint Marshmallows
Easy Peanut Butter Fudge
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(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]
This is the easiest and one of the best fudge recipes I’ve come across. My family will actually request it when it comes time to assign dishes at family parties!
This is the first recipe from Brown Eyed Baker that didn’t work for me. Granted, I have to make it dairy free for my daughter, but from reading other reviews, that might not have been the problem. Also, I used the microwave version because I was in a hurry. Maybe that contributed to the flop. Neither the alternative butter nor the powdered sugar mixed in well.
Very good! One of my favs.
The fudge is easy and great.
It set pretty well, I’ve never made fudge before let alone peanut butter fudge. It was really hard to cut and think 4 1/2 cups of powdered sugar was a little much but overall pretty good.
Can you do this same thing and make strawberry fudge instead of peanut butter fudge?
Hi Hailey, Hmmm good question. I would need to play around with it, maybe use some sweetened condensed milk instead of peanut butter and crushed freeze dried strawberries.
I used to make an even easer peanut butter fudge with just peanut butter and confectionary sugar. Yes, only 2 ingredients, no boiling, no heating, and hardlly any mixing.
In a bowl just put in peanut butter, doesn’t matter how much! Really! It’s that simple. Just put some peanut butter in a bowl for as much as you want the fudge.
Step 2, add confectionary sugar. Mix with hands into the peanut butter. Add more confectionary sugar until it gets to the right hardness.
Step 3, there is NO STEP 3. Just eat!
I did as the recipe said and it turned out awful. Wasn’t creamy and barely tasted like peanut butter. It tasted more like powdered sugar than anything and it wasn’t soft, just crumbled apart.
Mine turned out awesome! Yuuuuuuummmmmm
Easy and GOOD!
I made it but it didn’t pour into the pan. It was like working with play dough. I had to knead it to get the powered sugar app mixed in.
Recipe sucked I wasted all the ingredients to have a flop..
I did as the recipe said and it was awful
Recipe calls for way too much butter once ya pour into baking on it pools everywhere
I have been using this same recipe for years! I love it. It tastes great and is super smooth. What pan are you using? I love the “Square” edges.
Thanks again for another great recipe. I loved it as did my husband. Merry Christmas to you and your family. Your kids are adorable!
I’m so glad you both enjoyed it, Dolly! Thank you so much, and a Merry Christmas to you, as well! xo
Thank for the recipe Michelle, making it today
Hi
Can the fudge be sent through the mail to my college grandchildren.r
Hi Lynn, Yes, it ships well!
What happened??? This recipe is missing a main ingredient!!!!!!! Ugh what a waste of food
???
Just finished so far so goo.will tast in one hour. It is a very easy recipe.
Absolutely wonderful fudge! My husband’s favorite fudge shoppe closed and ha hasn’t found a comparable one yet… until today. I made this for his birthday this afternoon and HUGE HIT! Takes longer than 10 minutes, but the extra few minutes is worth it. P.S. I used Reese’s creamy peanut butter and dan best pb fudge I’ve ever had.
I made this last night. I followed the recipe exactly how it said. It was kind of on the runny side when I poured it in the pan and I was concerned it would not set up. HOWEVER, it did set up BEAUTIFULLY. It was firm and creamy and it was great. Thank you so much for the recipe.
Would you by any chance have a good creamy chocolate fudge one?
Hi Jamie, I’m so glad you enjoyed this! And here is my favorite (easy!) chocolate fudge recipe: https://www.browneyedbaker.com/classic-fudge/
I have never made peanut butter fudge before…but I’ve made regular fudge. I followed this recipe exactly as it is written. As soon as I started mixing in the powdered sugar I knew there was a problem. It just became a big bowl of crumbles. Not smooth in any way. I saved it by adding in about 1/4 cup of half and half until it reached a smooth consistency. Is there a typo in the recipe?
Same thing happened to me I hope the little bit of milk I added wont keep it from setting up!
What can I do to make it hard it’s to to soft help please it’s the Fudge
I followed the recipe EXACTLY like it was written. When I was done mixing in the powered sugar, it was starting to separate. I was able to pour the butter out of the mixture! It was disgusting!! Will never use this recipe again!
I did same!!! I thought I did something wrong! Turns out they had to have left out milk
Don’t care for powdered sugar butter refrigerator fudge. Has a fake sugar butter taste more like butter cream icing if that’s that flavor profile texture you are going for., then fine. Plus it has to stay cold or it doesn’t stay set. Just use brown sugar and cook real fudge for a couple of minutes. The fudge will have better texture and stay set.
What is the quantity of ingredients?
Has anyone tried Splenda as a sugar substitute for us fudge loving diabetics?
I am going to do it and I’ll let you know the results.
Perfect recipe. Easy, simple ingredients taste was spot on. Thank you. Highly recommend anyone making this. OH, and the the peanut butter fudge is delicious too!!! Just a couple of the many many fantastic recipes from “Brown Eyed Baker”!!
This calls for way too much butter. It was not good.
It is delish, I made it this morning I love it I am so happy God Bless you for sharing.
Made this today, definitely byhe smoothest peanut butter fudge I’ve produced! Added some Ghirardelli super chips pressed into the top, really great. Thanks!
Easy recipe and Tastes Delicious!! I made this for my family this Christmas and they LOVED it! Will make again!
Turned out Amazing! Use 4 1/2 cups powdered sugar! Best Fudge Ever!
I doubled the recipe, but tweaked the amounts a bit to make it easier. I used one pound of butter, two cups of peanut butter and the whole bag of powdered sugar. Instead of sifting the sugar, I put it in a mixing bowl and broke up the clumps with a wire whisk. I omitted the vanilla.
It is much easier to smooth the top if you put wax paper on top and do it with your hands.
Thanks for this recipe. I may never bake Christmas cookies to give away again. :)
thanks for the wax paper on top tip!
I made this a month ago and just finished making 3 batches today. Im not a fan of peanut butter but this is really good. After I was done i added a layer of butterscotch chocolate and milk chocolate on another. Turns out really well. Thank you for this recipe!!!
Kelly , did u just add the chips and stirred ?
I made this today, following the recipe exactly. Wonderful fudge! I couldn’t believe something this good could be so easy and quick. Thank you so much for this wonderful recipe.