I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make, you might laugh.
Creamy Peanut Butter Fudge
My brother tasted this creamy fudge at my house years ago and called us the very next night for the recipe. He couldn’t stop thinking about it and needed to make it right away.
I gave him the recipe and he couldn’t believe this was all there is to it. With just four ingredients, this is one of the best peanut butter fudge recipes I’ve ever tasted, and it is also beyond simple to make.
I’ve been making this fudge recipe now for over 10 years now and it’s a solid keeper. Without fail, everyone who tastes it requests the recipe immediately.
Recipe for Peanut Butter Fudge
I was so excited to find Alton Brown’s recipe for Peanut Butter Fudge almost ten years ago and it’s become a family and friend favorite over the years.
It is an awesome way to impress someone with a gift that takes just minutes to put together. I can’t think of anyone who likes peanut butter and wouldn’t be excited to receive a box full of this during the holidays.
Put this recipe on your Christmas treat list now and skip the baking! It’s perfect to snack on while you’re wrapping gifts or for enjoying next to a crackling fireplace with the ones you love.
Peanut Butter Fudge
With all the attention we give chocolate fudge, I think the goodness of peanut butter fudge gets overlooked.
Don’t get me wrong, I love all kinds of chocolate fudge from Chocolate Almond Fudge to this Chocolate Covered Oreo Fudge and everything in between.
Peanut butter fudge brings images of childhood to mind, noses pressed up against confectionary cases, selecting the perfect square fudge to bring home.
The simple combination of sweet, creamy, and salty remains a favorite for kids and adults alike.
Easy Peanut Butter Fudge
The secret to making peanut butter fudge with the right consistency is in the powdered sugar. It dissolves into the fudge smoothly without any grittiness at all.
You can melt everything in the microwave or on the stove-top. However you make it, it’s dangerously easy. Your kids are likely to start requesting this fudge regularly.
Thankfully, this is a recipe that’s easy enough for them to learn how to make on their own! Plus, with no stovetop cooking required, you can teach them to make this fudge without fear of burn accidents.
This fudge is delicious just as is but is also a great canvas for adding mix-ins and toppings as well. I layer it with my 5 Minute Chocolate Fudge recipe to create Buckeye Fudge–a treat all of us found irresistible!
Peanut Butter Fudge Recipe
- Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds.
- Stir to combine, it should come together very quickly and be smooth and creamy.
- Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9″ pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan.
- Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.
PLEASE NOTE: The video for this recipe was made with a HALF recipe for this fudge. The recipe can easily be halved or doubled or multiplied however you like.
As pictured in the video, the fudge should be firm and almost crumbly when mixed together and pressed into the pan. It should not be liquid at all.
This simple four-ingredient recipe is made with real butter. The results can’t be guaranteed if you choose to substitute margarine or another butter alternative. The fudge might be greasy and might not even set up without the original ingredients.
How to Make Microwave Fudge
Kitchen Tip: I use these bowls and this spatula to make this recipe.
This recipe uses a microwave method for melting the ingredients together. While I’m not usually a fan of microwave cooking, nothing beats being able to melt baking ingredients to the perfect consistency in just moments.
It only takes 90 seconds of cook time to soften the peanut butter and butter to the right consistency, plus a few seconds of mixing. Add the powdered sugar to the other ingredients and mix well until the powdered sugar dissolves.
If you don’t happen to be a fan of the microwave, or don’t have one, you can easily melt the butter and peanut butter in a double boiler on the stove top.
It will just take a few minutes longer. Heat the mixture over low-medium heat and stir well to combine before adding the powdered sugar.
I love this fudge cut into 1-inch squares to make it easy to share. This fudge pairs beautifully with an ice-cold glass of milk, a hot cup of coffee or a mug of tea!
Easy Fudge Recipes
There are so many terrific fudge recipes that my family loves. The 5 Minute 5 Ingredient Chocolate Fudge I linked above has become everyone’s go-to recipe and it’s a favorite all year long.
I’ve used that basic recipe as the foundation for tons of different variations on chocolate fudge and it’s the one I find myself coming back to the most often.
White Chocolate Caramel Fudge has been a huge hit as well and I highly recommend you add it to your holiday baking list.
Give this Vanilla Walnut Fudge a try next time you’re in the mood for an easy fudge recipe that doesn’t use chocolate or peanut butter. Cranberry Macadamia Nut Fudge is another treat that’s perfect for the holiday season.
If you like this Creamy Peanut Butter Fudge, you might also enjoy this White Chocolate Peppermint Fudge from Real Housemoms.
I like to create gift bags or boxes with a few different kinds of fudge in them to give as gifts to friends and family throughout the holidays.
These fudge recipes are so easy to pull together that making two or three different kinds at once is a cinch. Fudge also makes a fantastic teacher or hostess gift!
Creamy Peanut Butter Fudge
Ingredients
- 1 cup butter
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 3½ cups powdered sugar
Instructions
Microwave Directions
- Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.
Stovetop Directions
- Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.
Nutrition
{originally published 12/10/13 – notes and photos updated 10/4/22}
Jen Grandusky says
Tastes fantastic but fudge does not set during the chilling process.
Mary Younkin says
Hi Jen, did you by chance substitute or adjust any of the ingredients? This is a very straightforward 4 ingredient recipe, as you can see in both the photos and the video. I struggle to imagine why it wouldn’t have set for you.
TMartin says
Did you use a natural peanut butter by chance? I made that mistake and there’s too much oil in natural peanut butter which doesn’t allow it to set properly.
Venus says
I did what the video showed and measured everything and then mixed then the way you said but it’s soft. It’s really good but it just want firm completely and is there a way to fix it?
Mary Younkin says
If it’s soft enough to still mix, you can add more powdered sugar to firm it up. I’ve never had this happen though, so it makes me think that one of the measurements might have been off. You didn’t use a natural peanut butter, right?
Jessica M. Lee says
So, this isn’t a bad recipe, but if you get and dislike that “taste” some people get from powdered sugar, don’t think it will not come through the peanut butter. However, as it sets it does become much less obtrusive.
I also like a very smooth, extra peanutbuttery fudge. I managed to use 1.75 C. of peanut butter in this recipe and still got a softish set fudge, which is what I prefer.
Make sure you mix the butter and peanut butter very well after melting. It should completely combined, otherwise it sometimes seperates.
Overall, if I’m in a pinch, I will use this recipe again. Otherwise, I prefer real sugar recipes with condensed Milk. Same game, but completely different ball parks.
Mary Younkin says
I’m glad you’ve managed to adapt the recipe to better fit your tastes, Jessica. Great tips. Happy cooking!
KatyM says
For those who don’t like that weird taste there is powdered sugar made with tapioca flour instead of cornstarch. I prefer it. IMHO it works better than the other in thickening without heat.
Lyle says
The best recipe I have found for peanut butter fudge . I plan on this ,along with a couple of other fudge recipes, being my holiday culinary offerings moving into Christmas 2024.
Mary Younkin says
I’m glad this recipe’s become a favorite, Lyle. Enjoy the fudge!
Randi says
I did as the recipe says and used the exact measurements. The fudge did not set.
Mary Younkin says
Hi, Randi. Did you allow the fudge to cool before refrigerating, and then chill the fudge for at least four hours before cutting? Sorry to hear the recipe didn’t turn out well for you.
Kim says
I make many types of fudge, but this is the one that gets the most compliments! It is truly melt in your mouth deliciousness!
I have made it multiple times in the last two months (holiday season!), and have had none of the issues some other commenters mention. I make it exactly as the stated in the recipe.
Mary Younkin says
I’m glad to hear that you’ve been enjoying the fudge, Kim, and that it turned out so well for you. Happy cooking!
Cynthia Rowan says
I get into the mood for fudge every now & then. I have never made fudge before this. This is the easiest recipe and tastes good too. I followed the recipe and instructions to the tee. Not a problem and the fudge set nicely. I put a little sea salt on the top to offset the sweetness.
Mary Younkin says
I’m glad you’ve found just the right balance of flavors for your fudge, Cynthia. Happy cooking!
Maritza says
Very easy recipe love it 😀
Mary Younkin says
I’m glad you’re enjoying the fudge!
Rabeeca Adril says
Wowwwwwww! i just love this fudge and thanks for sharing this recipe.
Mary Younkin says
I’m glad you like it!
Linda Sweis says
Hello
I can’t wait to try this recipe! I would like to ask about the shelf life? Do you think I can add 40 grams of glucose or invert sugar to help extend the shelf life of this recipe? Do you have any suggestions?
Mary Younkin says
Hi, Linda. Unfortunately, I haven’t tried adding glucose to this fudge to extend the shelf life. I wouldn’t know how that would affect the recipe. I hope you’ll love the fudge!
Earl says
Perfectly delicious. Per your recipe and turned out fabulous! 😋😋
Mary Younkin says
I’m so glad you like it!