I’m sharing my Peanut Butter Fudge Recipe and the one surprising pantry shortcut I use to make holiday candy prep so much quicker.

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I never set out to perfect a Peanut Butter Fudge Recipe, it kind of happened when I was craving something quick and bold. This Old Fashioned Fudge Made Simple thing is soft and creamy but not cloying, sweet and salty at once, and it makes people stop mid conversation.

I use creamy peanut butter and a touch of vanilla extract, sometimes I add a little extra vanilla when I want that wow moment. I tell myself its simple comfort, but then I watch plates go empty and I start wondering if I should charge admission.

Take a tiny square and see what I mean.

Ingredients

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Unsalted butter: Rich, creamy fat that gives smooth texture and mouthfeel, lots of calories and saturated fat.
Creamy peanut butter: Packed with protein and healthy fats, adds nutty flavor, creaminess and sticky sweetness.
Powdered sugar: Pure simple carbs, makes it very sweet, no fiber, powdery texture that melts into fudge.
Vanilla extract: Tiny boost of aroma, enhances sweetness and depth, its subtle warm flavor.
Fine salt: Just a pinch balances sweetness, brightens flavors, can reduce cloying overly sweet taste.
Chopped roasted peanuts: Optional crunch, extra protein and fiber, more roasted nutty flavor and pleasing chew.
Coarse sea salt: Finishing crunch and burst of salty contrast, tiny amounts go a long way.

Ingredient Quantities

1 cup (2 sticks) unsalted butter

1 cup creamy peanut butter (smooth not crunchy)

4 cups powdered sugar (confectioners sugar)

1 teaspoon vanilla extract

1/4 teaspoon fine salt (optional)

1 cup chopped roasted peanuts (optional)

Coarse sea salt for sprinkling (optional)

How to Make this

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1. Line an 8×8 inch baking pan with parchment paper leaving an overhang on two sides, lightly grease the parchment so the fudge wont stick.

2. In a medium saucepan over low heat melt 1 cup (2 sticks) unsalted butter, stir often so it doesnt scorch.

3. Add 1 cup creamy peanut butter to the melted butter and stir until completely smooth and combined, keep heat low and remove from heat as soon as it’s glossy.

4. Let the peanut butter mixture cool for 2 to 3 minutes so it’s warm not piping hot, then stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt if using.

5. Gradually add 4 cups powdered sugar, either sifted or added a cup at a time, stirring with a wooden spoon or use a mixer on low; keep mixing until the dough is thick and smooth, press out any lumps with the back of the spoon.

6. Fold in 1 cup chopped roasted peanuts now if you want the crunch, mix just until distributed.

7. Transfer the mixture to the prepared pan and press firmly and evenly with a spatula or piece of parchment (wet your spatula slightly to get a smooth top), sprinkle coarse sea salt on top if you like that salty pop.

8. Chill in the refrigerator for about 2 hours or until firm; for a quicker set pop it in the freezer for 45 to 60 minutes.

9. Use the parchment overhang to lift the fudge from the pan, cut into squares, let sit a few minutes at room temp before eating so it softens a touch. Store in an airtight container between layers of parchment at room temp for a week or refrigerated for longer.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper (leave a 2-side overhang)
2. Parchment paper plus kitchen scissors to trim it if needed
3. Medium saucepan for melting butter and peanut butter
4. Wooden spoon or electric hand mixer on low, whichever you got
5. Heatproof spatula for pressing and smoothing the fudge
6. Measuring cups and spoons (1 cup, 1 tsp, 1/4 tsp)
7. Large mixing bowl if you prefer to mix off the heat
8. Knife and cutting board to chop peanuts and to cut the fudge
9. Refrigerator or freezer space for chilling
10. Airtight container and extra parchment for storing leftovers

FAQ

1 cup (2 sticks) unsalted butter

1 cup creamy peanut butter (smooth not crunchy)

4 cups powdered sugar (confectioners sugar)

1 teaspoon vanilla extract

1/4 teaspoon fine salt (optional)

1 cup chopped roasted peanuts (optional)

Coarse sea salt for sprinkling (optional)

Can I use crunchy peanut butter instead of smooth? Yes you can, but the texture will be chunkier and less smooth. If you prefer classic creamy fudge use smooth peanut butter.

How long does the fudge keep and how should I store it? Keep in an airtight container in the refrigerator for up to 2 weeks. For longer storage freeze up to 3 months, thaw in the fridge before serving.

Can I use natural peanut butter that separates? You can but it may change the texture. If using natural peanut butter stir it well first and heat gently so the oil reincorporates. You might need a little more powdered sugar to reach the same firmness.

Why is my fudge grainy or dry? Usually because powdered sugar was added too fast or not sifted, or it wasnt mixed until smooth. To fix slightly grainy fudge you can gently warm it and stir in a teaspoon or two of cream or milk, then chill again.

How do I get clean square cuts? Chill the fudge well until firm. Use a sharp knife warmed under hot water then dry before cutting. Wipe the blade between cuts for neat edges.

Easy Peanut Butter Fudge Recipe Substitutions and Variations

Unsalted butter: Use salted butter if thats all youve got, just skip adding extra salt; for dairy free try solid coconut oil 1 cup equals 1 cup though fudge will be a bit softer and have a coconutty flavor, or use a vegan butter stick 1 cup for 1 cup.
Creamy peanut butter: Swap with natural peanut butter but stir the oil back in and warm slightly so it mixes smooth; almond or cashew butter work 1 cup for 1 cup for a different flavor, or sunflower seed butter if someone has a nut allergy.
Powdered sugar: Make your own by blitzing granulated sugar with 1 tablespoon cornstarch per cup in a blender until powdery; or try a powdered erythritol or Swerve confectioners cup for cup, though texture and gloss might change a little.
Chopped roasted peanuts: Replace with chopped toasted almonds or walnuts for crunch, use toasted sunflower seeds for nut free crunch, or crushed pretzels for a salty bite, or just leave them out for super smooth fudge.

Pro Tips

1) Keep the butter and peanut butter on very low heat and take it off the stove as soon as it looks glossy. If it’s piping hot when you add the sugar it can get grainy, so let it cool a couple minutes first.

2) Add the powdered sugar slowly and sift it if you can. If you dump it all in at once you’ll get lumps, also using a mixer on low makes the texture smoother; if it still feels too dry add a teaspoon or two of cream or milk until it’s workable.

3) To get a glassy smooth top, press the mixture down with the back of a spatula covered in lightly oiled parchment or with a piece of cling film. Run a knife under hot water and wipe it dry before cutting to get clean squares, and let the cut pieces sit a few minutes at room temp so they’re not rock hard.

4) Don’t skip the salt if you like contrast, sprinkle coarse sea salt right after pressing so it sticks. Store in an airtight container between parchment layers at room temperature for easy snacking, or refrigerate if you want firmer bites.

Easy Peanut Butter Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Peanut Butter Fudge Recipe and the one surprising pantry shortcut I use to make holiday candy prep so much quicker.

Servings

servings

Calories

243

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper (leave a 2-side overhang)
2. Parchment paper plus kitchen scissors to trim it if needed
3. Medium saucepan for melting butter and peanut butter
4. Wooden spoon or electric hand mixer on low, whichever you got
5. Heatproof spatula for pressing and smoothing the fudge
6. Measuring cups and spoons (1 cup, 1 tsp, 1/4 tsp)
7. Large mixing bowl if you prefer to mix off the heat
8. Knife and cutting board to chop peanuts and to cut the fudge
9. Refrigerator or freezer space for chilling
10. Airtight container and extra parchment for storing leftovers

Ingredients

1 cup (2 sticks) unsalted butter
1 cup creamy peanut butter (smooth not crunchy)
4 cups powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
1/4 teaspoon fine salt (optional)
1 cup chopped roasted peanuts (optional)
Coarse sea salt for sprinkling (optional)

Directions

Line an 8×8 inch baking pan with parchment paper leaving an overhang on two sides, lightly grease the parchment so the fudge wont stick.
In a medium saucepan over low heat melt 1 cup (2 sticks) unsalted butter, stir often so it doesnt scorch.
Add 1 cup creamy peanut butter to the melted butter and stir until completely smooth and combined, keep heat low and remove from heat as soon as it's glossy.
Let the peanut butter mixture cool for 2 to 3 minutes so it's warm not piping hot, then stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt if using.
Gradually add 4 cups powdered sugar, either sifted or added a cup at a time, stirring with a wooden spoon or use a mixer on low; keep mixing until the dough is thick and smooth, press out any lumps with the back of the spoon.
Fold in 1 cup chopped roasted peanuts now if you want the crunch, mix just until distributed.
Transfer the mixture to the prepared pan and press firmly and evenly with a spatula or piece of parchment (wet your spatula slightly to get a smooth top), sprinkle coarse sea salt on top if you like that salty pop.
Chill in the refrigerator for about 2 hours or until firm; for a quicker set pop it in the freezer for 45 to 60 minutes.
Use the parchment overhang to lift the fudge from the pan, cut into squares, let sit a few minutes at room temp before eating so it softens a touch. Store in an airtight container between layers of parchment at room temp for a week or refrigerated for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.