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.
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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 Love 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
Watch the Recipe Video:
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]
Terrible recipe, came out crumbly, I wasted so much ingredients. Going back to my simple tried and true recipe.
You obviously effed it up, this recipe is great! It’s never turned out crumbly for me…
Im making it right now! I just don’t get the plastic wrap directly on the fudge……?
Easy pease
The BEST pb fudge I’ve ever had and so easy to make!
Great recipe
After I added the 4 1/2 cups of powdered sugar, the mixture was not pliable! I even put it under my Kitchenaid mix master and couldn’t get it to a smooth, “without lumps” state! What did I do wrong or was something left out of the recipe?
Did you sift the powdered sugar?
I cook every night for a family. this is absolutely delicious and easiest recipe in my repertoire. I highly recommend it delicious.
I reduced butter to 1 cup.
Increased the P.B. to 2 cups.
1 teaspoon vanilla extract, only.
And reduced powder sugar to 1 1/2 cup, and did 1 1/2 cup confection replacement swerve.
This was after reading comments of dryness and oversweet taste.
Turned out lovely ☆☆☆☆
Very easy! I have never made any kind of fudge before and had no problems at all making this. I absolutely love this peanut butter fudge.
This recipe is awesome! Thank you so much!
After reading the comments on this recipe, I was hesitant to say the least. However, I gave it a shot. I used runny PB and Miyoko’s butter (dairy-free), sifted the powdered sugar as instructed, paid attention to the photos to see what the PB/butter mixture should look like at boiling, and added the powdered sugar to the PB in the pan I used to heat the PB/butter mixture as the photos showed after taking it off of the burner. With all of that said, the thing that I think is the most important for this recipe is how you measure the ingredients…weigh them and you will be fine.
Am going to try this tonight. Can’t wait. Thanks
I must be blind in one eye and can’t see out of the other because yeah four ingredients but what’s the measurements? It’s worthless without that! I mean who puts up a recipe and in the beginning you don’t have the ingredients list and measurements? That’s just stupid
Mr Wick, I’m so sorry you are blind in both eyes. If you scroll down, further in the post, to the recipe, you will have everything you need. Online recipes are usually posted like this. The person making the post will usually tell you how to make the recipe, usually with pictures. Down further in the post will be the recipe, written in recipe form, that you can easily print. At the top of the post, there will usually be a button “Jump to Recipe”. Click on that and it will take you to the recipe. Hope you enjoy your fudge. And, do get your eyes checked!
Oh !! my! This is my new favorite fudge recipe!! Be sure to sift the powdered sugar for best results; you’ll use a LOT less powdered sugar and the sweetness is perfect! Since I wanted friends to proclaim the wonderfulness of my fudge, I topped it with semi sweet chocolate and toasted walnut pieces; well,!!!! Magnificent fudge is what came of it!! Treat yourself…
Good
This is the best peanut butter fudge ever! Who knew you can get easy AND delicious! My new go-to recipe for peanut butter fudge. You have the best recipes BEB!
You said 1 1/4 cups butter. 1 stick butter is 1/2 cup, so are you saying 2 1/4 sticks butter?
That’s what I did wrong! Thank you! I added 1 stick plus 1/2 stick, instead of two sticks plus the half! Made all the difference.
I make this recipe for the first time. Used it for Easter candy in my grandkids Easter baskets with other homemade items
How much of what
First time we ever made fudge and it came out perfect and delicious. My daughter and I were so thrilled and everyone that tried it absolutely loved it!