4 Ingredient Peanut Butter Fudge.

The creamiest, smoothest, peanut butteriest fudge ever. Only 4 ingredients and no candy thermometer or stove are required.

The creamiest, smoothest, peanut butteriest, BEST fudge ever! Only 4 ingredients and no candy thermometer or stove are required. @sallybakeblog

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 freak 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.

The creamiest, smoothest, peanut butteriest, BEST fudge ever! Only 4 ingredients and no candy thermometer or stove are required. @sallybakeblog

I’ve made this peanut butter fudge before. Many years ago before this blog. This fudge “recipe” has been sitting in a box of saved recipe scraps. I nearly forgot about it. I know! How does a peanut butter lover like me forget about peanut butter fudge?!

Anyway. I made today’s fudge on Saturday after we carved pumpkins. And by “we” I mean Kevin and his niece. I simply watched them. I took their picture, drank homemade apple cider, and roasted pumpkin seeds. Naturally.

My honest intention for this fudge was to bring it along on a coffee date with my friends the next morning. After I took these photos, I placed the fudge in a tupperware and hid it in the fridge from myself. I walked away and tried to forget about it. (If your love for peanut butter runs deep like mine, then you’d do the same thing.)

Kevin popped open the fridge after dinner.

“You want a piece?”

“No! It’s for Kristen tomorrow.”

“Are you sure?

“Well, ok. A small piece. And those little crumbs around it too.”

“I know you’re going to want more than 1 small piece, Sally.”

The man knows me too well.

The creamiest, smoothest, peanut butteriest, BEST fudge ever! Only 4 ingredients and no candy thermometer or stove are required. @sallybakeblog

So Kristen, if you’re reading – the small plate of fudge I gave you?

Yeah, it was supposed to be much larger. Whoops. So you want to make the fudge yourself? It’s dangerously easy. And when it comes to candy making, I prefer easy.

Here are your ingredients:

  • Butter
  • Peanut butter
  • Vanilla extract
  • Confectioners’ sugar

Yeah, that’s it. Total health food. Oh! There are chocolate chips and Reese’s peanut butter cups too. But those two extras are only if you want a little chocolate action with your peanut butter. The fudge is pretty fan-freaking-tastic without any chocolate. I can’t believe I’m saying that.

All you do is melt the peanut butter and butter together. Then mix in the vanilla and the sugar. If using chocolate add-ins, mix those in right away when the fudge is still warm. The warmth will slightly melt the chocolate as you stir everything together. You don’t need a candy thermometer, you don’t need a stove, you don’t need 1,000 dishes. This fudge is a 10 minute recipe, tops. A blessing if you’re feeling lazy and a curse to your skinny jeans.

The creamiest, smoothest, peanut butteriest, BEST fudge ever! Only 4 ingredients and no candy thermometer or stove are required. @sallybakeblog

I can see myself making this fudge often. Some for every neighbor, friend, relative, Kevin’s co-workers, Kevin’s hungry friends, and family. The fudge freezes quite well (thankfully!). So if you’re a “think ahead baker” like I am, you can make this fudge now for the upcoming holidays. Just set it in the refrigerator to thaw and then give away to all the peanut butter lovers in your life.

Don’t say I didn’t warn you!

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Peanut Butter Fudge

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.

Yield: 48 squares

Prep Time: 10 minutes

Total Time: 4 hours, 10 minutes

Ingredients:

  • 1 cup (250g) creamy peanut butter*
  • 1 cup (2 sticks or 230g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional)
  • 4 cups (460g) sifted confectioners' sugar*
  • 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese's Peanut Butter Cups (optional)

Directions:

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 rubber 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. Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.

*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' (aka powdered, icing) sugar must be sifted. Weights may vary depending on brand, make sure you measure exactly 4 cups. I used Domino.

Original source of the recipe is the Joy of Cooking Cookbook. I made a few slight changes to increase peanut butter flavor.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

So you like peanut butter, huh?

peanut butter solves everything

 

Go ahead, indulge some more peanut butter love…

Peanut Butter Caramel Corn

Peanut Butter Caramel Corn

 

Ultimate Peanut Butter Chocolate Cookies

Ultimate Peanut Butter Chocolate Cookies

 

Peanut Butter & Jelly White Chocolate Streusel Bars

PBJ White Chocolate Bars

 

See all of my peanut butter recipes. (there’s a ton)

 

 

   

163 Responses to “4 Ingredient Peanut Butter Fudge.”

  1. #
    61
    Angelaposted November 17, 2013 at 12:37 am

    Made a double batch today, used white chocolate chips for one pan and pieces of my left-over mini Mr. Goodbars from Halloween! My girls loved them, and so did my team at work who have been working so much overtime for me! I will definitely be making this often!

    Reply

    • Sallyreplied on November 17th, 2013 at 9:29 am

      I love Mr. Goodbars Angela! I haven’t had one in years. I have no doubt they were amazing tucked inside this fudge!

      Reply

  2. #
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    Jillposted November 18, 2013 at 11:53 am

    I am an absolute lover of your site, and you have absolutely outdone yourself! Just wanted to give you my praise and thanks for always posting AMAZING recipes!!!!!

    Reply

    • Sallyreplied on November 18th, 2013 at 4:00 pm

      Thanks Jill! I appreciate that.

      Reply

  3. #
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    Cheminposted November 20, 2013 at 1:35 pm

    Okay love your site have your book on pre-order Just waned to tell you. made this fudge and gave out to friends to encourage them to donate to my son’s peanut butter drive for the local food bank. he is only 5 but he really hates that other kids are hungry last year we did a canned food drive. he helps collect and carry in all the food , he is a cool kid! I did not add any salt but I crushed upo some pretzels and threw them in So sweet and salty with texture….very very yummy. your page has inspired me to bake/make desserts again esp. the easy recipes since I’m always pressed for time with Jay’s activities . Thank you!

    Reply

    • Sallyreplied on November 20th, 2013 at 4:00 pm

      I’m happy you enjoy my site and thank you for preordering my book! Adding pretzels to this fudge is a great idea. Love the combo of PB and pretzels!

      Reply

  4. #
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    Shannonposted November 22, 2013 at 6:21 am

    Hello from Australia :) I just made this recipe and it was so super easy and DELICIOUS! I think this will be a staple in my fridge from now on! Just wondering though… as a Nutella addict, do you think this recipe would work substituting the PB for Nutella? Would be so delicious layering the two flavours together if so! Thanks for sharing all your wonderful recipes with us :)

    Reply

    • Sallyreplied on November 22nd, 2013 at 11:21 am

      Hey Shannon! I’m happy you enjoyed this fudge. It’s definitely my favorite fudge at the moment! This fudge recipe is not suited for Nutella, though. Perhaps you can search for a Nutella fudge recipe online?

      Reply

  5. #
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    Rhondaposted December 1, 2013 at 1:36 am

    I just made this fudge but i didn’t measure the amounts. It has been in the fridge for exactly 4 hours but it isn’t very hard. It tastes good but I don’t think i made it right. Will it get harder if i leave it in the fridge longer?

    Reply

    • Sallyreplied on December 1st, 2013 at 9:40 am

      I don’t know if your fudge will turn out because you say you didn’t measure the ingredients.

      Reply

  6. #
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    Sandyposted December 1, 2013 at 7:29 pm

    Ok thank you that’s what I figured. It still is delicious and it was super easy. I’m making this to include in my Christmas care packages.

    Reply

  7. #
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    Matthewposted December 5, 2013 at 9:02 pm

    Like Sandy I had a problem with crumbly, overly sweet fudge the first time I made this recipe. I followed everything to the letter but when it came time to add the sifted confectioner’s sugar I didn’t have a clean measuring cup on hand, so I sifted according to the grams measurement you gave and not according to the cups. From my experience, 460 grams of powdered sugar is about a cup more than needed for this recipe.

    The second time around I took time to sift out exactly four cups and the recipe came out perfect. That first batch of fudge wasn’t wasted, though, since I used it in lieu of peanut butter cups in your peanut butter cup oatmeal cookie recipe (and cut the recipe sugar just a bit). It was really good.

    Reply

    • Sallyreplied on December 6th, 2013 at 10:45 am

      Thanks Matthew! My 4 cups of sifted confectioners’ sugar weighs 460g. The fudge is supposed to be quite sweet. However, I’m glad you were able to adjust it to your tastes. I appreciate your feedback.

      Reply

      • Matthewreplied on December 7th, 2013 at 9:04 am

        Sally, there could be differences in the confectioner’s sugar brand itself. I definitely wound up with around 380 grams when I sifted and measured exactly 4 cups, and the resulting fudge matches the color of your photos and the description you gave. But when I sifted 460 grams (half of a two pound bag of sugar) I got fudge that was white in color and tasted almost like pure confectioner’s sugar rather than peanut butter fudge.

        • Sallyreplied on December 7th, 2013 at 4:17 pm

          Well it’s definitely supposed to taste like peanut butter! Happy that you were able to work it out, Matthew. I’ll certainly make a note in the recipe that sugar weights may vary. Thank you!

  8. #
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    Briannaposted December 8, 2013 at 8:21 pm

    oh my gosh! I’m lucky I got this in the refrigerator! I could have eaten the whole pan by myself. Thanks for a great and simple recipe!

    Reply

  9. #
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    Anita Bartonposted December 12, 2013 at 4:57 pm

    Is there any way to add honey instead of the confectioners sugar?

    Reply

    • Sallyreplied on December 12th, 2013 at 5:35 pm

      No. You need the consistency and sweetness of confectioners sugar.

      Reply

  10. #
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    Trishposted December 15, 2013 at 2:38 pm

    This is soooo good. I always made the traditional Louisiana peanut butter fudge. (My family waits for me to make it during the holidays because its their favorite.) Cooking sugar, evaporated milk and peanut butter until your arms feel like they will fall off. I bought the ingredients for your recipe. I started making it and I was like, there is no way this is going to work. Once I started adding the ingredients together I was surprised. OMG… it is so delicious!! Thanks! My family will love it!

    Reply

  11. #
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    Lindaposted December 16, 2013 at 2:48 pm

    This is definitely an OMG recipe. I told myself (because I read your fine print about these being addictive) that I wasn’t going to eat a whole pan of these, because I am totally capable of doing so. Well, I had to square up the edges to keep them uniform and pretty! The more I worked on squaring them up, the smaller the pieces became. I’m trying to save others the pain. :) Major home run here, Sally.

    Reply

    • Sallyreplied on December 16th, 2013 at 4:07 pm

      Linda… hahaha! I know exactly what you mean about squaring up the edges nice and perfect. I mean they have to look neat right?! ;)

      Reply

  12. #
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    Tinaposted December 16, 2013 at 6:43 pm

    Sally, I’ve been making this fudge for years (my grandma used to make it too, must be the Joy of Cooking cookbook). I googled it today because I can never remember the ratio of peanut butter to butter, and came across your site. I added the vanilla for the first time ever, and found the foil lining to really help. thank you!

    Reply

    • Sallyreplied on December 16th, 2013 at 8:02 pm

      Joy of Cooking cookbook – priceless! Love it so much. So happy that you found this recipe again and love it! Yep, foil is a huge help and makes things easier.

      Reply

  13. #
    73
    Andreaposted December 17, 2013 at 1:53 pm

    This looks soo delicious, I’ve been doing so much holiday baking and would love to add this to my platter, but am flat out of butter haha would margarine work for this too?

    Reply

    • Sallyreplied on December 17th, 2013 at 2:19 pm

      I’m not sure. I’ve never tried it with margarine. I assume it would be fine.

      Reply

  14. #
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    Alexposted December 19, 2013 at 10:41 pm

    OMG thank you so much!
    So making this RIGHT now for my white elephant party at work :)
    hope everyone enjoys it! i know i will. if it makes it till then that is ;)

    Reply

    • Sallyreplied on December 20th, 2013 at 9:12 am

      LOVE white elephant parties, Alex! Hope you have a blast.

      Reply

  15. #
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    Julieposted December 20, 2013 at 11:54 am

    OMG! I love peanut butter fudge and until now I had to rely on others to make it for me! I found this recipe and saw the ingredients and realized I had all the ingredients in my pantry! I got up from the computer and made this in 10 minutes! the hardest part was cutting the butter!! It is cooling in the frig now but I had to try it and it is soooo good! I can’t wait to eat a piece! Thank you soooo much!

    Reply

    • Sallyreplied on December 20th, 2013 at 1:22 pm

      Hope you enjoy, Julie!

      Reply

  16. #
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    Kelsey Kposted December 22, 2013 at 8:28 pm

    I’m super excited I’m making this tomorrow and was curious if the fudge will still be pretty thick if I use a 9×9!?

    Reply

    • Sallyreplied on December 23rd, 2013 at 6:59 am

      No, it won’t. A 9×9 pan is very slightly larger and will make thinner fudge squares.

      Reply

  17. #
    77
    Erikaposted December 23, 2013 at 4:43 pm

    So delish! I admit, I was hesitant to stray from my mom’s famous fudge, but I was in a pinch for time and made this – it’s wonderful!!!!!!! Thanks, Sally! As always, another great recipe! :)
    Merry Christmas!

    Reply

    • Sallyreplied on December 23rd, 2013 at 10:11 pm

      Thanks Erika – happy you tried and loved it! Merry Christmas!

      Reply

  18. #
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    SusanCKposted December 24, 2013 at 12:09 am

    Peanut butter fudge is one of my all time favorite fudges! I’m so happy I found this recipe! Thank you so much I can’t wait to make it tomorrow!

    Reply

  19. #
    79
    Henryposted December 24, 2013 at 1:12 am

    I have always been at the mercy of my brother-in-law making traditional southern stove-top style fudge. Its like a drug that I crave every year. I found your recipe and thought it really couldn’t be as good. Based on Trish’s feedback I decided to make it and I don’t cook. I made one regular recipe and one recipe with 1/2 cup mini semi-sweet chocolate chips.

    I could not stop sampling the mixes before putting it in the baking pan. Rest easy though, Christmas Eve dessert is safe. I was able to save most is each batch.

    I love the recipe; it couldn’t be any easier. Thank you!

    Reply

    • Sallyreplied on December 24th, 2013 at 7:14 am

      So glad you love it, Henry! And it’s so easy to make. Merry Christmas!

      Reply

  20. #
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    Jennieposted December 25, 2013 at 3:28 am

    Merry Christmas i just wanted to say after two attempts of Peanut Butter fudge from other sites that were just horrid…..Yours was fabulous and thanks to you my friends and family have some all wrapped nicely in with there presents :)

    Reply

    • Sallyreplied on December 25th, 2013 at 6:58 am

      So glad to hear (red!) it, Jennie. I love this fudge. Merry Christmas!

      Reply

  21. #
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    HappyLuckyBlessedposted December 29, 2013 at 5:50 pm

    They are in the fridge now –I don’t think I can wait 4 hours for them to chill — so excited! May make these and give them out for Happy New Years Treats!

    Reply

    • Sallyreplied on December 29th, 2013 at 5:52 pm

      I think you’ll love this fudge – as will whoever receives it on New Years!

      Reply

  22. #
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    HappyLuckyBlessedposted December 29, 2013 at 9:33 pm

    Superb, heavenly, yummy, delish, fantastic, devine, and fit for a king! So easy to make and easy recipes are always fun. This is now my new favorite website and will tell everyone about your recipe when they ask me how I made this. Thank you and have a very Happy and Healthy New Year!

    Reply

  23. #
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    Jennie @themessybakerblogposted December 31, 2013 at 9:56 am

    I made this recipe for my holiday foodie gift boxes. My peeps went bonkers over this fudge. It’s smooth, creamy, and velvety–everything fudge should be. I loaded mine with chopped pb cups and Reese’s Pieces. So good. Thanks for such a great recipe, Sally!

    Reply

    • Sallyreplied on December 31st, 2013 at 10:25 am

      Love this fudge with reese’s pieces! Thanks for reporting back, Jennie. Happy New Year!

      Reply

  24. #
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    Aliposted January 13, 2014 at 1:53 am

    I was craving fudge and tried this tonight! Unfortunately I measured the confectioner’s sugar out before I sifted it so ran into the result someone else mentioned of crumbly slightly white very sweet not quite fudge. I figured out a fix though! I melted 1/2 cup of peanut butter and mixed the crumbly mistakes into it until it all melted together again. Took some hard mixing but it worked and now my fudge is as its supposed to be!

    Reply

    • Sallyreplied on January 13th, 2014 at 10:09 am

      Ali, that sounds perfect. Glad you could salvage your fudge!

      Reply

  25. #
    85
    James Halpinposted January 16, 2014 at 4:48 pm

    rice crispies make an awesome add in for this fudge! it gives it a crunchy airy taste and you can eat more without as many calories ^_^

    Reply

  26. #
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    Noelleposted February 6, 2014 at 9:50 am

    Hi Sally can I add cocoa powder instead of peanut butter to make it chocolate fudge and how would I measure that!

    Reply

    • Sallyreplied on February 6th, 2014 at 10:37 am

      Cocoa powder and peanut butter are two completely different ingredients – dry vs wet and unfortunately, you cannot sub one for the other. My favorite chocolate fudge recipe is available in my cookbook. However, a quick internet search could help you find one!

      Reply

  27. #
    87
    Noelleposted April 9, 2014 at 1:10 pm

    Hey Sally! I’ve made this many times and it’s been perfect every time! My fiends have been asking for a chocolate fudge, butterscotch fudge, and white chocolate fudge. So I’ve been wondering could I sub chocolate chips for the peanut butter? Thanks!

    Reply

    • Sallyreplied on April 9th, 2014 at 2:03 pm

      That would be just fine, Noelle. I’ve never tried it but I can’t imagine it NOT being fabulous. Enjoy!

      Reply

  28. #
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    ameliaposted April 30, 2014 at 1:50 am

    i made this with half nutella and half peanut butter amazing love the recipe thank you

    Reply

  29. #
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    Liv Paulinoposted May 28, 2014 at 6:15 pm

    May I use this recipe as a base for other Fudge Recipes–If so, which ones, please? Thank you so much.

    Reply

    • Sallyreplied on May 28th, 2014 at 8:33 pm

      You may definitely use this peanut butter fudge as a base for adding other add-ins. Enjoy!

      Reply

  30. #
    90
    Amanda Cooperposted June 21, 2014 at 4:42 pm

    You had me at four ingredients! So simple!

    Reply

  31. #
    91
    Emilyposted July 24, 2014 at 11:50 pm

    This was wonderful! A great treat to bring to parties. Thank you so much for all of the work you put into your blog, it may or may not be the only website I use for baking ideas. (:

    Reply

  32. #
    92
    Londonposted July 25, 2014 at 3:30 am

    Sally, this is just RIDICULOUS! I’ve made this recipe 3 or 4 times now (and two of those times were in just ONE week – GASP!) and do you want to know the REAL kick in the fat pants? I never ever ever EVER don’t have all 4 ingredients on hand. IS THIS SOME KIND OF WITCHCRAFT?!

    When I die (because my stomach has EXPLODED) someone is going to discover the instructions I have left behind: Bury me with this fudge. At least 5 pounds of it.

    Also, just so YA KNOW, a great add-in are those evil little mini PB cups you can get at Trader Joe’s. I’m pretty sure the devil himself invented those. :o) LOVE THIS FUDDDDDDGE!!!!

    Reply

    • Sallyreplied on July 25th, 2014 at 7:46 am

      I love your enthusiasm about as much as you love this peanut butter fudge :)

      Reply

  33. #
    93
    Toniposted September 16, 2014 at 3:41 pm

    Hey Sally! I’m late to the game on this post…but I have a question. Do I need to measure the 4 cups of confectioners sugar before or after it’s sifted? I’m not using a scale, just a regular measuring cup, the volume differs depending on the sifting. Thanks!!

    Reply

    • Sallyreplied on September 16th, 2014 at 6:56 pm

      Sift it, then measure 4 cups. Enjoy!

      Reply

  34. #
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    Stephanie Davidposted September 27, 2014 at 9:49 pm

    fudge came out perfect! First time making fudge, always have been a bit leary on trying to make it because of crumble issues that I have seen with family and friends making fudge. But honestly whenever I come across your recipes on Pinterest I usually give them a try because I always have the best of luck with them! Thank you for this recipe!

    Reply

  35. #
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    Michaelaposted October 16, 2014 at 2:43 pm

    Just whipped up your gorgeous fudge and can’t wait to try it later! Thanks for adding metric units, this makes following the recipe much easier.
    Greetings from Germany!

    Reply

  36. #
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    Annaposted October 24, 2014 at 5:40 am

    Hi Sally do you think these could be made into truffles ? Like your chocolate fudge truffles made with condensed milk?…. Thanks :)

    Reply

    • Sallyreplied on October 24th, 2014 at 6:49 pm

      Hi Anna! I do not have a truffle recipe like that on my blog at this time. And I’ve never tried making this into peanut butte truffles before. Sorry I’m no help here!

      Reply

  37. #
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    jesseca wightposted November 19, 2014 at 10:19 am

    I used I can’t believe it’s not butter will it turn out??

    Reply

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