This peanut butter fudge recipe is so simple with only 4 easy ingredients. It’s also the most delicious melt-in-the-mouth fudge you’ll ever taste!
This recipe is quite amazing. It’s so simple yet the results are really spectacular.
You can make it on the stovetop or in the microwave (instructions for both included) and it keeps wonderfully at room temperature so it makes awesome gifts!
If you love candy recipes then check out our peppermint bark recipe too and for more fudge check out our divine biscoff fudge.
How To Make Peanut Butter Fudge
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Spray an 8×8 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Add butter and peanut butter to a pot and heat, stirring occasionally until it reaches a full boil.
- As soon as it reaches a full boil remove it from the heat and add in powdered sugar and vanilla and stir vigorously into a smooth batter.
- Transfer to your prepared square dish and smooth down with the back of a spoon.
- Place into the fridge to set.
- When set, use the parchment paper overhang to lift the whole block of fudge out and cut it into squares.
Peanut Butter Fudge in the Microwave
If you’d prefer to make it in the microwave, then this is easy to do. Add your peanut butter and butter to a large microwave safe bowl with a lid.
Microwave for two minutes and then bring it out and stir. Then place it back into the microwave for another 2 minutes until the mix is bubbling. Keep a watch on it and if it starts bubbling before the end of the two minutes, then you can bring it out, it’s done.
Add in powdered sugar and vanilla and mix into a thick batter and then place it into your prepared square dish.
Can You Make It Dairy Free?
You can easily make this dairy free by using a dairy free margarine or vegan butter like ‘Earth Balance’ brand instead of the regular butter in this recipe. It works exactly the same and you won’t know the difference. So if you’d prefer to keep this recipe dairy-free you can definitely do it.
Storing and Freezing
This fudge keeps perfectly at room temperature for a week. It will keep for at least 2 weeks in the fridge.
It’s definitely freezer friendly as well. It doesn’t freeze solid in the freezer so you can actually eat it directly out of the freezer, but the texture is better once it has thawed. So ideally you would let it thaw in the fridge again before serving.
More Peanut Butter Dessert Recipes
- Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Rice Krispie Treats
- Peanut Butter Almond Flour Cookies
- Eggless Peanut Butter Cookies
- Chocolate Peanut Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Peanut Butter Fudge
Ingredients
- 1 cup Butter Lightly Salted*
- 1 cup Peanut Butter Smooth, Creamy, Salted
- 1 tsp Vanilla Extract
- 4 cups Powdered Sugar
Instructions
- Spray an 8×8 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side.
- Add the butter and peanut butter to a pot and heat, stirring occasionally, until it reaches a full boil.
- Remove from heat and add in the vanilla and powdered sugar and stir vigorously into a thick batter.
- Transfer the batter to your prepared square dish and smooth down with the back of a spoon.
- Refrigerate until set.
- When it's set, lift the whole block of fudge out of the dish using the parchment paper overhang and cut into squares.
Video
Notes
- We used lightly salted butter but unsalted butter will also be fine to use.
- Make it in the Microwave: If you want to make this in the microwave then add the butter and peanut butter to a fairly large microwave safe bowl with a lid. Microwave for two minutes on high. Bring it out and stir. Return to the microwave for another two minutes but keep a watch on it. When it’s bubbling take it out (even if it’s before the two minutes are up). Add the vanilla and powdered sugar and stir in vigorously until smooth. Transfer to your prepared 8×8 square dish.
- I don’t sift the powdered sugar first for this recipe. The butter/peanut butter mix is so hot that the powdered sugar easily dissolves into it and there are no lumps.
- Make it Dairy-Free: You can easily make this dairy free by using a dairy free margarine or vegan butter product like Earth Balance instead of the regular butter in this recipe. There is no discernible difference in the end result.
- The preparation time for this recipe does not include the time spent setting in the fridge. It can take a few hours to set firmly.
- This fudge keeps very well at room temp for up to a week or for two weeks in the fridge. It is also freezer friendly.
can I use crunchy peanut butter?
Sure!
This is the most divine fudge I have ever tasted. It is so creamy, I am totally addicted! Thanks for this recipe it is a keeper!
Awesome! Thanks Gillian! xo