Peanut Butter Fudge Recipe

Fudge is one of my favorite desserts, and this peanut butter fudge recipe is the most decadent sweet treat I could ask for. I make it so easy that anyone can do it in about 20 minutes with simple staples like butter, sugar, vanilla, and peanuts. If your family has a sweet tooth like mine, this recipe is definitely a must try.

Are you also a peanut butter fan? Then welcome to the club! My husband is a huge peanut butter lover, and that is one of the reasons I created so many recipes over the years, from my easy Peanut Butter Bread that he keeps in the freezer for random days to my decadent peanut butter pie. Now my kids are joining the team too, and I am not mad about it at all. I enjoy making recipes with this delicious creamy ingredient because it adds so much flavor to cookies, breads, and pies in the easiest way.

And this peanut butter fudge is the most indulgent dessert that I enjoy making, because I use it not only as a sweet treat after dinner but also as a quick snack on the go. I love that it is made with simple ingredients like butter, sugar, vanilla, and peanut butter, and it comes together so quick that I can whip it up anytime my family starts asking for something sweet. Win!

Why you will love this recipe

• Quick to make: In just 20 minutes, I can make this delicious peanut butter fudge. It tastes creamy and smooth with a strong peanut butter flavor, almost like something from a fudge shop, yet it is so simple to put together.
• Few ingredients: This recipe uses only 6 ingredients, and most of them are already in my kitchen. They are basic pantry staples that many families keep on hand.
• Budget friendly treat: Even with so few ingredients, this recipe makes a generous amount. It costs me less than $10 dollars to make about 36 pieces, which is around 3 pounds, and the last time I bought fudge I paid $15 for just 1 pound. Yup!
• Perfect for sharing: I often make extra so I can share with friends and family. It is affordable, easy, and so tasty that I enjoy letting everyone try a little piece of what I made.

What you will need

• Peanut butter: I like using Jif creamy peanut butter because the flavor is rich and the texture is smooth. You can use the brand your family enjoys, but I avoid natural peanut butter since it separates and does not blend well in this fudge.
• Powdered sugar and brown sugar: I use powdered sugar for a silky sweetness that helps the fudge stay smooth and creamy. The brown sugar has molasses, so it adds a soft caramel taste and makes the fudge richer than using only white sugar.
• Unsalted butter: I always choose unsalted butter so the sweet and creamy flavor stands out. I let it sit at room temperature because it mixes into the peanut butter much easier.
• Vanilla extract: I use pure vanilla extract since it keeps the flavor clean and warm. The imitation kind often leaves a bitter taste that can take away from the smooth peanut butter flavor.
• Chopped peanuts: I like adding chopped peanuts on top for crunch and extra texture. They are optional, but my family enjoys the little bite they add to each piece.

How to make

Prepare the pan: I line an eight inch pan with parchment paper and let a little hang over the sides so I can lift the fudge out easily once it is set.

Heat the fudge: I add the brown sugar and butter to a medium pot over medium heat and stir slowly until the butter melts and the mixture looks smooth.

Add the peanut butter: I stir in the peanut butter and let the mixture come to a gentle boil. I take the pot off the heat, add the vanilla, and mix in the powdered sugar one cup at a time until the fudge becomes thick.

Chill and serve: I pour the warm fudge into the prepared pan, smooth the top, and sprinkle chopped peanuts over it. Then I place the pan in the fridge for about one hour so the fudge can firm up before slicing and serving.

Expert tips

Avoiding water

One tip I always trust is keeping water and any tiny bits of dust away from the pot while the fudge cooks. Even a small drop of water or a few crumbs can change the texture and make the fudge grainy. I take a moment to wipe the counter and make sure my tools are clean before I start, and I keep the pot covered when needed so nothing sneaks in.

More tips to consider:

• I sift the powdered sugar before I measure it so there are no clumps in the fudge. It helps the mixture stay smooth and easier to stir.
• I always use a wooden spoon when I make this fudge. A metal spoon cools certain spots too fast and that can cause crystals to form, so the wooden spoon keeps the texture even.
• I use a heavy saucepan because it spreads the heat evenly and keeps the sugars from scorching. A thin or uneven pan can burn the mixture, and once that burnt taste settles in, there is no way to fix it.
• Have your lined baking pan ready before starting, and work quickly after removing the saucepan from the heat. As the fudge starts to cool, it can be hard to work with.
• The trick is to stir the mixture as it heats and combine it with the powdered sugar while it is still warm to ensure the ingredients are mixed well as they melt.
• I recommend using a warm knife and wiping it clean between each cut for sharp, professional edges.
• Make sure the sugar dissolves as it cooks, or it will be grainy.
• Let it come to a full boil for at least a minute to make sure it sets firmly.

Recipe variations and add-ins:

• Make it chunky: I use 1 cup of chunky peanut butter when I want extra crunch in each piece. It adds a hearty texture that my family enjoys.
• PB and J fudge: I swirl in 3 tablespoons of my strawberry sauce to make a sweet peanut butter and jelly style fudge. The fruity touch adds a fun twist that reminds me of a classic sandwich.
• Add chocolate: I stir in 1 half cup of chocolate chips to make a chocolate chip peanut butter fudge. The little pockets of chocolate melt slightly and taste amazing with the creamy base.
• Caramel sauce: I drizzle 2 tablespoons of caramel sauce on top while the fudge is still warm. The caramel settles into the surface and creates a rich sweet layer.
• Cookie tops: I crush 4 or 5 cookies and sprinkle them over the warm fudge. They add a soft crunch and a playful texture that the kids always enjoy.

Serving suggestions:

I love serving this peanut butter fudge with a warm drink, and my homemade peanut butter hot chocolate is always the first thing I make. On cozy winter nights, I also pour my Red Velvet Hot Chocolate because the color and the sweet flavor match so well with the creamy fudge. The fudge melts even faster in my mouth when I enjoy a small square with a warm sip of either drink.

When I picture a full dessert spread, I always think of how fun it was the night I set this fudge on the table next to my No Bake Oreo Balls and my M& M Cookie Bars. Everyone kept reaching for something new, and the mix of fudge, cookies, and little bites made the whole experience fantastic.

How to store leftovers:

• Refrigerate: I keep the fudge in an airtight container, and it stays fresh on the counter for up to a week. If I place it in the fridge, it stays good for about a month.
• Freezing: When I want to save some for later, I wrap the pieces in plastic and place them in a freezer bag. I like cutting the fudge into small portions and keeping about a dozen pieces in each bag so I can take out only what I need.
• Defrost: I thaw the frozen fudge overnight in the refrigerator so the texture stays smooth and the flavor stays rich.

Frequently asked questions

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