Peanut Butter Fudge – Two Peas & Their Pod

I love making homemade fudge, especially during the holidays. Fudge is the perfect little treat for holiday parties and also makes a great gift for friends and family.

This Easy Peanut Butter Fudge recipe is my FAVORITE fudge because I LOVE peanut butter. You might have noticed…peanut butter cookies, peanut butter blossoms, puppy chow, scotcheroos, etc. There isn’t a peanut butter treat that I don’t like, ha!

But this peanut butter fudge is the ultimate peanut butter treat. It is creamy, smooth, rich, and full of peanut butter flavor. A little piece will cure all of your peanut butter cravings! Ok, you might have to have two pieces because it is SO good:)

I also love this recipe because it is SO easy, you only need 4 ingredients. You don’t need a candy thermometer or any special equipment. It’s a foolproof fudge recipe, it turns out perfect every single time!

Peanut butter lover’s will go crazy for this fudge!

4-Ingredients

• Peanut Butter– I recommend using a traditional creamy peanut butter like Skippy or Jif.
• Salted Butter– I use salted butter in this recipe so I don’t have to add salt. If you want to use unsalted butter, add a little bit of salt.
• Confectioner’s sugar– I sift the sugar so the fudge is nice and smooth. I recommend using confectioner’s sugar (powdered sugar) instead of granulated sugar because it melts right into the fudge and creates a super smooth and sweet fudge. Granulated sugar doesn’t dissolve as well and can make the fudge gritty in texture.
• Vanilla Extract– use pure vanilla extract for the best vanilla flavor.
• Flaky sea salt– the salt is optional, but I love adding a little sprinkle at the end! Sweet and salty is my favorite!

How to Make Peanut Butter Fudge

• Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides. Set the pan aside.
• Place the peanut butter and butter in a large microwavable bowl. Microwave on high for 2 minutes. Stir and microwave for 1 more minute. Stir until mixture is smooth and creamy.

• Add the confectioner’s sugar, a little at a time, and stir until smooth. Stir in the vanilla extract. The mixture will be thick.

• Press the mixture into the prepared pan and spread with a spatula until even and smooth. Sprinkle with flaky sea salt, if using.
• Transfer the pan to the refrigerator and chill for 4 hours or until fudge is firm.
• When the fudge is set up, use the parchment paper to lift the fudge out of the pan. Use a sharp knife to cut the fudge into small squares and serve.

Variations

Plain peanut butter fudge is perfection, but if you want to mix things up, here are a few ideas.

• Stir in chopped up peanuts for a nutty crunch!
• Top the fudge with chopped up peanut butter cups. Press them into the top so they stick!
• Add chopped up Oreos to the fudge. Peanut butter and Oreos are a great combo.
• Stir in mini marshmallows for a fluffernutter inspired fudge!
• Drizzle the fudge with melted chocolate.

How to Store and Freeze Fudge

Store in Fridge: Store the fudge in an airtight container in the fridge for up to 2 weeks. You can eat it cold or let it come to room temperature before serving.

How to Freeze: You can also freeze the fudge. Wrap in plastic wrap and place in a freezer bag or freezer container and freeze for up to 2 months. Thaw in refrigerator before serving.

FAQ

More Easy Treat Recipes

Christmas

Easy Peanut Butter Fudge

You only need 4 ingredients to make this easy peanut butter fudge recipe! The fudge is creamy, rich, and loaded with peanut butter flavor! The perfect easy treat for the holidays or any time!

• 1 cup peanut butter*
• 1 cup salted butter cut into tablespoon pieces
• 3 1/2 cups confectioner’s sugar, sifted
• 2 teaspoons pure vanilla extract
• Flaky sea salt, for sprinkling on fudge, optional

• Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides. Set the pan aside.

• Place the peanut butter and butter in a large microwavable bowl. Microwave on high for 2 minutes. Stir and microwave for 1 more minute. Stir until mixture is smooth and creamy.

• Add the confectioner’s sugar, a little at a time, and stir until smooth. Stir in the vanilla extract. The mixture will be thick.

• Press the mixture into the prepared pan and spread with a spatula until even and smooth. Sprinkle with flaky sea salt, if using.

• Transfer the pan to the refrigerator and chill for 4 hours or until fudge is firm. When the fudge is set up, use the parchment paper to lift the fudge out of the pan. Use a sharp knife to cut the fudge into small squares and serve.

• Store the fudge in an airtight container in the fridge for up to 2 weeks. You can also freeze the fudge. Wrap in plastic wrap and place in a freezer bag or freezer container and freeze for up to 2 months.

I like to use creamy peanut butter, but crunchy peanut butter will work too. For this recipe, I prefer a brand like Skippy or Jif instead of natural peanut butter. If you want to use natural peanut butter, make sure you stir it REALLY well.
You can also make the peanut butter fudge on the stove top. Place the peanut butter and butter in a medium saucepan and melt over medium heat, stirring occasionally. Remove from heat and stir in the confectioner’s sugar and vanilla. Stir until smooth.

Calories: 134kcal, Carbohydrates: 13g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 72mg, Potassium: 42mg, Fiber: 0.3g, Sugar: 12g, Vitamin A: 158IU, Calcium: 5mg, Iron: 0.1mg

Keywords fudge, peanut butter

Have you tried this recipe?

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