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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!
MY OTHER RECIPES
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:
Five years ago: Old-Fashioned Eggnog
Six years ago: Homemade Peppermint Marshmallows
Did you make this recipe?
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.
- 1¼
cups
unsalted butter
- 1¼
cups
- Pinch
salt
- 1½
teaspoons
vanilla extract
- 4½
cups
powdered sugar
(sifted)
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.
- 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
Fat: 6g
Saturated fat: 2g
Cholesterol: 9mg
Sodium: 23mg
Potassium: 33mg
Carbohydrates: 9g
Sugar: 8g
Protein: 1g
Vitamin A: 2.2%
Calcium: 0.3%
Iron: 0.6%
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]
Did you make this recipe?
Homemade peanut butter fudge. Easy recipe
- 1¼
cups
unsalted butter
((10 ounces))
- 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.
Nutritional values are based on one square of fudge
Calories: 91kcal
Fat: 5g
Saturated fat: 2g
Cholesterol: 9mg
Sodium: 28mg
Potassium: 34mg
Carbohydrates: 10g
Sugar: 8g
Protein: 1g
Vitamin A: 2.2%
Calcium: 0.3%
Iron: 0.6%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Peanut butter fudge is my brother’s favorite… Your version looks fabulous! I will have to give it a try this year.
glad the natural pb worked out!
It wouldn’t be Christmas without peanut butter fudge! It takes all my will power not to eat the entire batch myself!
Ohmygosh, you just made my day.
i love peanut butter fudge! yours looks too good – i just want to eat it off the screen!
I’ve never made peanut butter fudge! I really want to though. Thanks for the recipe :)
Having not tasted these I wonder if you could take the finished fudge, and dip it into melted chocolate and make a peanut butter truffle type of thing. Or would the texture be off?
No, I think that would be fabulous! Very reminiscent of buckeyes!
I did exactly that this evening! I need to work on my dipping technique, but the results were tasty. Fed them to my husband and his buddy; they concurred enthusiastically.
Peanut butter fudge is my most favorite fudge ever. I love how smooth and creamy it is. Plus there are very few ingredients that I already have in my pantry! Win/win.
This fudge sounds amazing. I have a fantastic chocolate recipe and I can only imagine mixing this recipe with my chocolate one – peanut butter cup fudge anyone?!
Love how you are keeping with the no candy thermometer theme!! I may have to do after I do the buckeyes, BTW my fav cupcake of all time was a chocolate cupcake with a buckeye in it!! Need I say more!!!
Love PB fudge! I bet you could swirl it with chocolate fudge!
Peanut Butter fudge is the best! So delicious.
Yum- looks divine!
your fudge looks so delicious…i clicked onto your buckeyes link…family recipes are always the best…so i am going to re-create these today!
good luck with your new camera (the lighting on the fudge is great)!
You sold me on this recipe when you said this: “it tastes just like the inside of buckeyes “. Doesn’t hurt that it seems really quick and easy to make as well. I’m adding this to my to-make list of holiday goodies.
i like fudge but am not a fanatic, however that peanut butter fudge might be calling my name!
I don’t know if I’ve ever even heard of peanut butter fudge! Now that I have, it’s on my list of goodies to make for sure!
I have about 10 more cookie recipes that I’d like to make before Christmas- I will just make the fudge at the same time. I already converted 10 or 12 cookie recipes to gluten free a couple of weeks ago, but they are all given away now and the house feels empty with no plates of cookies sitting around!
I’m not a big fan of fudge but the idea of peanut butter fudge sounds fabulous!!
I make peanut butter fudge every Christmas. After a few pieces, I commit myself to save the rest for my goodie tins…but I always end up making a meal out of peanut butter fudge.
It might well be the best meal I have the entire year.
I had told myself I wasn’t going to do anymore holiday baking of any sort after I got done with the cookie tins I put together.. But I think i’ll be making an exception for this. Looks great, and I have all the ingredients on hand.