The creamiest, smoothest, peanut butteriest fudge ever. Only 4 ingredients and no candy thermometer or stove are required.
Warning! Warning! You are about to enter dangerous fudge territory.
Let me preface this recipe by saying a few things: if you’re a peanut butter fan like me, you should not be trusted around this fudge. One taste and all self control will be lost. All healthy eating plans will flush down the drain. If you were planning to skip dessert today, then I’m sorry.
Not really.
Only 4 ingredients stand between you and irresistible peanut butter fudge. It couldn’t get any easier. (Except for these Oreo balls of course!)
Since there is no flour needed for fudge, you can make this for anyone following a gluten free diet. For even more inspiration, here are 40 gluten free dessert recipes that everyone always loves. This Reese’s peanut butter white chocolate bark is also a peanut butter and gluten free favorite!
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Peanut Butter Fudge
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours, 10 minutes
- Yield: 48 squares
- Category: Candy
- Method: Baking
- Cuisine: American
Description
Creamy and smooth peanut butter fudge made with only a few ingredients. It’s dangerously good! No candy thermometer, no stove, just a few simple steps to make this decadent fudge.
Ingredients
- 1 cup (250g) creamy peanut butter*
- 1 cup (2 sticks or 230g) unsalted butter
- 1 teaspoon pure vanilla extract
- 4 cups (460g) sifted confectioners’ sugar*
- optional: 1/4 teaspoon salt
- optional: 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese’s Peanut Butter Cups
Instructions
- Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
- Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large silicone spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
- Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.
- Special Tools (affiliate links):ย 8-inch Square Baking Pan or 9-inch Square Baking Pan | Glass Mixing Bowl | Silicone Spatula or Wooden Spoon
- Peanut Butter: Just like when we make other candy like peanut butter eggs, I recommend using store bought creamy peanut butter, not homemade. If using natural, make sure the peanut butter is not oily at all. Crunchy peanut butter is OK.
- Confectioners’ Sugar: Sift confectioners’ sugar before measuring. Weights may vary depending on brand, make sure you measure exactly 4 cups. I used Domino.
Reader Comments and Reviews
As a teenage baker with nothing to do over the summer, this was a super fun and easy recipe to make! Honestly I didn’t even sift the powdered sugar and was a liiiitle short on peanut butter, but they still turned out amazing!! Although honestly I wouldn’t really recommend doing chocolate chip add-ins unless you want it melded in, and if you’re going for looks and aesthetics definitely leave them out. This is a delicious must-try recipe for fudge lovers!
Your recipes are great
Hi I loved this recipe! If I wanted to try this recipe without the peanut butter what can I use to substitute it with?
I know I’m not who you’re looking for to respond to this, but I think you could probably do it with alternative spreads, like sun-butter (made from sunflower seeds,) almond butter, or cashew butter with similar results. If looking for just an alternative kind of fudge, this website itself has many different flavors that I myself am planning on trying out.
I made this for my Christmas friendsโ treats. Itโs very good. I liked adding the mini chocolate chips as a mix in. I also tried peanut butter and regular-sized chocolate chips, but didnโt like those as much as the mini chocolate chips. Very easy to make. The extras would be good dipped in chocolate as they are like my Reeseโs egg filling.
You are so right the peanut butter fudge tastes amazing as peanut butter cups!