Peanut Butter Fudge Recipe
Fudge is one of my favorite desserts, and peanut butter is one of my favorite snacks so putting them together was just a no-brainer. This peanut butter fudge is so easy and fast and I promise, you will get great results. I have to admit, it is practically the perfect treat.
It makes an easy holiday dessert that I can whip up in minutes with common ingredients I have on hand. I love to make extra to give as gifts. I never know when someone is going to drop by unannounced.
Table of contents
This is one of my best recipes with just a few ingredients that almost everyone has in their kitchen, so there is no need to shop. There is also no baking involved so the oven is free to be used for making other stuff. Put this recipe on your Christmas treat list now!
This recipe is like magic because it comes together so quickly. It also disappears fast in our house because we all love peanut butter so much. I always make a triple batch. Some are for guests to take home and some are for leftovers.
Jazz it up if you like! I like adding some chopped Reese’s Pieces, swirl in some chocolate, sprinkle some flaky salt or chocolate chips on top, crushed pretzels, or different nuts. It’s such a fun, simple, and delicious treat.
What’s more, the ingredients are inexpensive so making a lot of it will not cost much. It is just six ingredients so even if I make a triple batch, I will spend less than $10. Just remember to use regular store-bought peanut butter rather than natural peanut butter so it does not separate or get oily, and use powdered sugar for a smooth, silky texture.
Why you will love this recipe
- Easy and fast: In just 20 minutes, I can make this delicious peanut butter fudge. It tastes so creamy and smooth with such a bold peanut butter flavor, like something from the fudge shop. But it is so easy to make!
- Just six ingredients: This recipe has only six ingredients, and most of them are found in every family home. The basic things that we use every day.
- It is inexpensive to make: Besides being just a few ingredients, they are also cheap. It costs less than $10 to make 36 pieces, about three pounds. The last time I bought fudge, I paid $15 for a pound!
- Make extra and make gifts: I like to make extra and make gifts. Not just because it was cheap but because it was so easy and delicious. I love letting everyone taste how delicious my creations are.
What you’ll need to make peanut butter fudge
Equipment
- Baking pan – I use an eight-inch baking pan.
- Saucepan – A heavy-bottom medium saucepan is what I use.
- Bowls
- Cooking utensils
Ingredients:
- Peanut butter – I prefer Jif creamy peanut butter because I love the flavor, and it has the best consistency in my opinion. Use what your family likes. However, I do not recommend natural peanut butter because it separates.
- Powdered sugar – Also known as confectioners’ sugar, powdered sugar offers silky smooth sweetness for a velvety texture and creamier fudge.
- Brown sugar – It contains molasses, so it provides a caramel flavor and makes it richer and softer than white sugar. It also melts faster than white sugar.
- Unsalted butter – The salt is not only unnecessary but also covers up the sweet, creamy taste of the butter. Get unsalted butter and use room-temperature butter for easier incorporation.
- Vanilla extract – I highly recommend that everyone gets pure vanilla extract because the flavored stuff leaves a bitter aftertaste that will ruin all the hard work put into this peanut butter fudge.
- Chopped peanuts – I enjoy topping this fudge with chopped peanuts for the crunch and texture. However, these are optional.
- Salt
How to make peanut butter fudge?
- Prepare the pan: First, I line an eight-inch pan with parchment paper leaving some hanging over for easier fudge removal.
- Heat the fudge: Then, I add the brown sugar and butter to a medium pot over medium heat, stirring until the butter melts.
- Adding peanut butter: I add the peanut butter, stirring until it boils. I remove it from the heat and add the vanilla before stirring in the powdered sugar one cup at a time.
- Chill and serve: Once it is all combined, I pour it into the prepared pan and smooth it out, sprinkling the chopped peanuts on top. Then, it goes into the fridge to chill for one hour before serving.
How to make it in the microwave:
You can either skip the oven to make this super easy and simple recipe. To make it in the microwave, follow the steps below:
- Melt the peanut butter mixture. Start by microwaving the spread with the butter on high until smooth and completely incorporated. Stir thoroughly every minute. Then, add the vanilla. Lastly, stir in the sugar until completely melted into the mix.
- Let it set. Transfer to your pan and use a spatula to smooth out the surface. Sprinkle crushed nuts on top. Let it sit until firm.
- Cut. Slice into a block or small squares and enjoy!
Expert tip
Use a wooden spoon
Use a wooden spoon. A metal spoon encourages crystallization because it conducts heat away from areas and cools them, which leaves them supersaturated.
Avoid water
Also, do not let any water or dust get into the pan. Water or dust can cause grainy fudge. These molecules may seem miniscule, but they can stick together and get bigger as the fudge cools to make it gritty.
Use the right cookware
Another thing to consider is the cookware you’re using. It should be a pot with straight sides and a heavy-duty bottom that holds twice the recipe’s volume. A heavy pan distributes the heat evenly. This will prevent the ingredients from scorching. An uneven pan will burn the sugars, giving the fudge an unpleasant burnt taste that cannot be fixed or covered up.
Best ingredients
Also, using the best ingredients is essential. The fudge will only taste as good as the ingredients used in it. I can understand trying to save money, but these ingredients are basic, so they should not be difficult to afford. Peanut butter, sugar, and butter are all inexpensive, even if you buy the best. Saving a few pennies to get the generic butter may not be worth it.
Recipe variations and add-ins:
- Make it chunky: Sometimes, I use chunky peanut butter to make my fudge really crunchy. I love it that way myself, but some would rather have it creamy.
- PB&J fudge: To make this PB&J fudge, add a swirl of my sweet and tangy strawberry sauce to the mix.
- Add chocolate: With just a handful of chocolate chips, this fudge turns into chocolate chip peanut butter fudge, and it is incredible!
- Caramel sauce: For even more deliciousness, top this yummy fudge with my indulgent caramel sauce.
- Cookie tops: To make these even more delicious, crush up some cookies and add them to the top while it is still warm.
Serving suggestions:
- I love to serve this fudge with my homemade peanut butter hot chocolate. The fudge just melts in my mouth even more quickly.
- Peanut butter fudge also goes wonderfully with Tawny Port, Merlot, or Moscato d’Asti wines.
- A perfect entrée to serve for this as dessert is my instant pot cashew chicken. Made with tender, juicy chicken and crunchy cashews soaked in gooey sweet tangy Asian sauce, this meal pairs perfectly with a peanut butter flavored dessert.
- I also like to pack up this fudge in little mini cupcake liners and take it to parties and other special occasions as party favors.
Frequently asked questions
It is typically because the sugar did not completely dissolve when cooked. Try cooking it a little longer at a low temperature and stirring less to ensure the sugar dissolves completely. Water or dust in the pan can also cause grainy fudge.
They stick together and get bigger, so by the time the fudge is finished cooking, it has lots of gritty crystals. Another thing that causes grainy fudge is cooling too fast because it encourages it to form larger sugar crystals.
If it does not reach the proper temperature, it will never set. It needs to reach a proper boil. Although I do not use candy thermometers, I ensure that the fudge boils for a good minute or so before taking it off the heat. Once that is done, I stir the powdered sugar one cup at a time, ensuring it is thoroughly stirred in. Then, I let it chill for at least an hour. Sometimes, it takes longer.
First of all, be sure to use butter and not margarine. It should be unsalted butter. Salted butter can make it too dry. Then, do not mix in the sugar and vanilla when it is still on the burner. Wait until taking it off the heat.
Stirring it when it is over the heat will increase the sugar crystals and grittiness, making it less creamy. Another way to make it creamy is to use marshmallows in the mixture when melting it. This is an old trick my grandmother used to use.
If the fudge is overcooked, it can become dry and crumbly because it does not have enough moisture left in it to create a syrup around the sugar crystals. It is possible to fix it, though. Just scrape it back into the pot and add one cup of water.
Stir it over low heat until it dissolves. Then, let it come to a boil over medium heat, wiping down the sides of the pan with a wet pastry brush as it cooks to prevent crystals from forming. After it boils, add sugar and taste it because it may need more peanut butter. Then, let it chill again.
How to store leftovers:
- Refrigerate: It will stay fresh in an airtight container at room temperature for up to a week. In the fridge, it will stay fresh for up to a month.
- Freezing: To keep it longer, I wrap mine in plastic and put it in a freezer bag. I like cutting them into portions and storing about a dozen in each baggie. That way, I only take out a little at a time.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
More homemade fudge recipes:
Recipe tips:
- Sift the powdered sugar before measuring it to get rid of clumps.
- 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.
Peanut Butter Fudge
Ingredients
- 4 cups powdered sugar sifted
- 16 oz brown sugar packed
- 1 1/2 cup peanut butter smooth or chunky
- 1 cup butter unsalted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup chopped peanuts
Instructions
- Line an 8-inch square dish with foil or parchment paper, so the dish has handles on the sides so the peanut butter fudge can be easily removed.
- Add the butter and brown sugar to a medium pot over medium heat, stir, and melt, add the peanut butter, stir, and bring to a boil, making sure to stir to combine.
- Bring to a steady boil and then remove from heat.
- Stir in the vanilla and then the powdered sugar one cup at a time.
- Once thoroughly combined, transfer to the prepared baking dish and smooth the top with a spatula. Sprinkle chopped peanuts on top.
- Set aside to cool and set for about an hour.
- When ready, remove from the baking sheet and cut into squares.