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I love making this easy Peanut Butter Fudge recipe, because it always turns out perfectly creamy and rich. This fudge is smooth, full of peanut butter flavor, and it comes together in minutes without needing a candy thermometer or even turning on the oven.
“This recipe makes a creamy peanut butter fudge that feels like it came from a candy shop but only takes minutes to make.”
-Becky
This classic Peanut Butter Fudge is a family favorite! It’s the kind of dessert that’s perfect for Christmas parties, edible gifts, or when you just want a quick homemade treat to share with family. The best part is you only need a handful of pantry staples to make it.
If you love simple homemade sweets, you’ll also want to try these Candied Pecans, Puppy Chow, Peanut Butter Chocolate Chip Cookies, or these adorable Nutter Butter Ghosts. If you need a layered cake, try this Chocolate Peanut Butter Cake that is perfect for all occasions!
Table of Contents
Ingredients You Will Need
- unsalted butter
- creamy peanut butter
- powdered sugar, sifted
- vanilla extract
- Pinch of salt (optional, but recommended to balance sweetness)
A full list of ingredients is included in the recipe card below.
Variations
Add crunch: Sprinkle chopped peanuts or pretzels on top before chilling.
Go chocolatey: Swirl melted chocolate chips into the mixture before it sets.
Try different nut butters: Almond or cashew butter makes a fun twist while keeping it creamy.
How to Make Old Fashioned Peanut Butter Fudge
Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan over low heat, or in a microwave safe bowl, melt the butter and peanut butter together. Stir until smooth and fully combined. Remove from heat.
- Stir in the vanilla extract and salt.
- Gradually add the powdered sugar, one cup at a time, mixing until the fudge is thick and smooth.
- Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
- Chill in the refrigerator for 2 hours, or until firm.
- Lift the fudge out using the parchment overhang and cut into 1-inch squares.
Expert Tips
Sift the powdered sugar: This keeps the fudge smooth and lump free.
Don’t overheat: Warm the butter and peanut butter just until melted together.
Smooth the top: Press down with a spatula before chilling for even squares.
Chill completely: Give the fudge the full 2 hours so it sets properly.
If it’s too soft: Add an extra ¼ cup powdered sugar and chill again.
Troubleshooting
Why is my fudge crumbly? Too much powdered sugar or not enough butter/peanut butter can cause it to dry out. Natural peanut butter can also make it less creamy. Cutting before it’s fully chilled may cause it to break apart.
How do I fix crumbly fudge? Gently re-melt and stir in 2–3 tablespoons of peanut butter or butter. Press firmly into the pan and chill again until set.
Peanut Butter Fudge FAQs
Yes, you can freeze peanut butter fudge. Wrap pieces tightly and store in an airtight container for up to 2 months.
Peanut butter fudge will stay fresh in the refrigerator for up to 1 week in an airtight container. For gifting, keep it chilled until just before packaging.
Yes, chunky peanut butter works, but the fudge will have a more rustic texture with peanut pieces throughout.
Cut into 1-inch squares, this recipe makes about 16 servings.
More Easy Dessert Recipes
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Homemade Pie Crust
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Pecan Pie Recipe
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Peanut Butter Fudge
Equipment
- Mixing Bowl
- 8×8 Baking Pan
- Parchment Paper
Ingredients
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 3 1/2 cups powdered sugar, siftec
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan over low heat, or in a microwave safe bowl, melt the butter and peanut butter together. Stir until smooth and fully combined. Remove from heat.
- Stir in the vanilla extract and salt.
- Gradually add the powdered sugar, one cup at a time, mixing until the fudge is thick and smooth.
- Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
- Chill in the refrigerator for 2 hours, or until firm. Lift the fudge out using the parchment overhang and cut into 1-inch squares.
Notes
Don’t overheat: Warm the butter and peanut butter just until melted together.
Smooth the top: Press down with a spatula before chilling for even squares.
Chill completely: Give the fudge the full 2 hours so it sets properly.
If it’s too soft: Add an extra ¼ cup powdered sugar and chill again. I cut my pieces into small squares, making 36 pieces. The nutrition serving size above is for 16 pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the easiest fudge recipe to make! It’s so rich and creamy!