BEST PEANUT BUTTER FUDGE

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Best Peanut Butter Fudge is melt in your mouth soft and creamy with a robust peanut butter flavor. This fudge recipe is incredibly easy to make with just a few minutes of hands-on time.

This is the perfect treat for the holidays. It’s always welcome on dessert trays and makes great gifts. As well, it freezes great.

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3 squares peanut butter candy

BEST PEANUT BUTTER FUDGE

It only takes four simple ingredients to make this fudge. As well, you can mix it up in one bowl in the microwave. That’s right, there’s no stovetop cooking or dirtying pots and pans.

TIPS AND SUBS

When there are only four ingredients in a recipe, each one needs to be premium. I recommend great peanut butter, real butter (no margarine), and pure vanilla extract (no imitation).

Don’t try to cut the fudge until it is cool and set up completely. Use a sharp knife like a chef’s knife, not a serrated (bread) knife.

nougat square with peanut butter

HOW TO FREEZE PEANUT BUTTER FUDGE

As I mentioned above this fudge freezes nicely. You can freeze it for up to two months so if you want to make this recipe for Christmas gifts, you can start making and storing them now. How to freeze fudge.

  1. First, let the fudge cool completely.
  2. I light to cut the fudge in large squares. This simplifies wrapping.
  3. Next, wrap your fudge square in plastic wrap then place it in a ziptop freezer bag. Get as much air as you can out of the bag before sealing it.
  4. You may want to place the bag on a baking sheet or another flat surface so the fudge doesn’t freeze in a distorted shape.
  5. Freeze. You can freeze it for two months without sacrifices flavor or texture.
  6. Finally, to thaw, remove a wrapped section and let it thaw on your countertop until it reaches room temperature.

Best Peanut Butter Fudge is melt in your mouth soft and creamy with a robust peanut butter flavor.

TIPS AND MORE

Freezing Instructions. You can freeze this fudge for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.

Peanut Butter. I recommend using store-bought creamy peanut butter, not homemade. If using natural, make sure the peanut butter is not oily at all. You can use crunchy peanut butter but I prefer to use smooth and add crushed peanuts.

Confectioners’ Sugar. Sift confectioners’ sugar before you measure it. 

Optional add-ins. You can add 3/4 cup of chocolate chips, M&M’s, peanuts, or Reese’s Peanut Butter Cups.

MORE TO MAKE AND LOVE

  1. Chocolate Chip Cookie Dough Truffles
  2. KitKat Truffles
  3. Buckeye Chocolate Peanut Butter Truffle Spoons 
  4. Peppermint Truffles
  5. Kentucky Bourbon Balls
  6. Martha Washington Candy
  7. 2 Ingredient Nutella Fudge

peanut butter candy

If you make this be sure to leave a comment and/or give this recipe a rating! I enjoy your comments and do my best to respond to each one. And of course, if you make this recipe, don’t forget to tag me on Instagram.

Best Peanut Butter Fudge is melt in your mouth soft and creamy with a robust peanut butter flavor.

Best Peanut Butter Fudge

Easy fudge recipe made with just 4 ingredients. It only takes one bowl and a few minutes to make this easy recipe.
Author: Paula
5 from 6 votes
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Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 16 servings

Ingredients

  • 1 cup peanut butter creamy
  • 1 cup butter unsalted
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • ⅛ to ¼ teaspoon salted optional
  • add-ins: nuts, candies, etc optional (see post above for more suggestions

Instructions

  • Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper. Leave an overhang on the sides to lift the finished fudge out.
  • In a large bowl, melt the peanut butter and butter in the microwave at 30 second increments. Stop the microwave and stir the mixture every 30 seconds until completely melted and smooth.
  • Remove the bowl from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you want.
  • Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
  • Press the fudge into the prepared baking pan and smooth the top with the back of a spatula or spoon. The top will be shiny/oily. Cover the baking dish tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
  • Store fudge in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 314kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 176mg | Potassium: 109mg | Fiber: 1g | Sugar: 31g | Vitamin A: 355IU | Calcium: 11mg | Iron: 1mg
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5 Comments

  1. I think I screwed up something with this recipe I made it exactly as stated and ended up with 11 lb of fudge lol although I’m not complaining I love fudge

    Reply

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