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!

Peanut Butter Fudge

Yield: 48 squares

Prep Time: 10 minutes

Total Time: 4 hours, 10 minutes

Print Recipe

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.


  • 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)


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.

Additional Notes:

*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)




183 Responses to “4 Ingredient Peanut Butter Fudge.”

  1. #
    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!


    • 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!


  2. #
    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!!!!!


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

      Thanks Jill! I appreciate that.


  3. #
    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!


    • 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!


  4. #
    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 :)


    • 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?


  5. #
    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?


    • 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.


  6. #
    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.


  7. #
    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.


    • 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.


      • 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. #
    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!


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

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


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

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


  10. #
    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!


  11. #
    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.


    • 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?! 😉


  12. #
    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!


    • 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.


  13. #
    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?


    • 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.


  14. #
    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 😉


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

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


  15. #
    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!


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

      Hope you enjoy, Julie!


  16. #
    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!?


    • 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.


  17. #
    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!


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

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


  18. #
    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!


  19. #
    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!


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

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


  20. #
    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 :)


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

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


  21. #
    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!


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

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


  22. #
    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!


  23. #
    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!


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

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


  24. #
    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!


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

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


  25. #
    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 ^_^


  26. #
    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!


    • 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!


  27. #
    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!


    • 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!


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

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


  29. #
    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.


    • 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!


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

    You had me at four ingredients! So simple!


  31. #
    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. (:


  32. #
    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!!!!


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

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


  33. #
    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!!


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

      Sift it, then measure 4 cups. Enjoy!


  34. #
    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!


  35. #
    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!


  36. #
    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 :)


    • 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!


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

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


  38. #
    Kathleenposted November 25, 2014 at 6:28 pm

    Thank you for this wonderful recipe! I just made this fudge for our family Thanksgiving but I don’t think it’s going to last until then. It’s going to take some serious discipline. I followed your instructions exactly. I used Jif Creamy Natural Peanut Butter. I measured out 4 cups of UNSIFTED confectioner’s sugar and then proceeded to sift and measure again. I am something of a fudge snob so I’m delighted that this turned out so well. The perfect salt/sweet ratio. Good peanut butter flavor but not overpowering. Creamy yet crumbly at the same time. It is perfection. Now, how about a cocoa version? I cannot wait for my family to try it.


  39. #
    Mother-of-3posted November 29, 2014 at 1:32 am

    I took your recipe and made a few changes. I like the ‘less’ sugar varieties of peanut/almond butter, so I used natural Almond butter and added some conventional peanut butter as the almond butter is naturally oily. I also used only 1/4 of butter, to help keep the oil down. I added some miniature white chocolate and regular Reese’s peanut butter cups. I tried some of the ‘dough’ and, in the morning I should know if it turned out like ‘fudge’. I will post my results, and pictures, if possible, tomorrow. Thank you for the recipe!!! (I just checked the ‘fudge’ to see if it was getting hard, like fudge, and it is!!! I am so excited to try some tomorrow to see how it tastes but thought I would give an update while I had one available. It hasn’t even been 4 hrs yet but I do believe it has been about 2, so far.)


  40. #
    Mother-of-3posted November 29, 2014 at 1:33 am

    I just checked the ‘fudge’ to see if it was getting hard, like fudge, and it is!!! I am so excited to try some tomorrow to see how it tastes but thought I would give an update while I had one available. It hasn’t even been 4 hrs yet but I do believe it has been about 2, so far.


  41. #
    Sarahposted December 16, 2014 at 2:32 pm

    Thank you thank you thank you for metric ingredient list!! So helpful!


  42. #
    Sigried Johnstonposted December 17, 2014 at 5:24 pm

    CAVEAT: you can reduce the sugar by an entire cup in this recipe.
    Just made this recipe today, but I adjusted quantities after reading COMMENTS. I MADE IT WITH 1 cup of peanut butter, 1 1/2 cup of butter, vanilla and after spreading in a parchment paper lined pan, while still hot a sprinkler chocolate chips and spread it all out as it melted! It all set perfectly in fridge!


    • Sigried Johnstonreplied on December 17th, 2014 at 5:25 pm

      Forgot to add, I made it with only 3 cups of confectioners sugar.


  43. #
    Brittany Rposted December 23, 2014 at 9:05 am

    I just discovered this fudge recipe and it is delicious! I make this all the time and everyone always loves it! I am a huge fan of your site, Sally! Every recipe I have tried from your site has always been a success. Thanks for sharing!


  44. #
    Crystal Pposted December 31, 2014 at 4:20 pm

    I found your recipe to be awesome soo yummmy and delish!! My whole family and friends loved it! thanks for sharing it. I love how easy it was to make it! Now I must get rid of it so I wont be tempted to keep eating it !! Thanks again !!!


  45. #
    Sarah-Janeposted February 24, 2015 at 7:37 pm

    Sally your recipes are amazing! I like in New Zealand, and it’s been so difficult to find Peanut Butter recipes. My hubby loves Peanut Butter (almost as much as you do). So I have made this fudge, your Peanut Butter Blondies and the no bake choc and peanut butter slice. All absolutely fantastic tasting, not too difficult to make and they don’t take too much time. My hubby thanks you (but perhaps not for too long as he may go up a pant size sometime soon!)


  46. #
    Peggyposted April 17, 2015 at 9:50 am

    I just want to clarify… The recipe calls for “4 cups sifted confectioners’ sugar”, rather than “4 cups confectioners’ sugar, sifted.” There is a difference. So should I keep sifting the sugar until I get 4 cups, or measure 4 cups and THEN sift it? Much appreciated. This fudge looks amazing.


    • Sallyreplied on April 17th, 2015 at 9:56 am

      Measure 4 cups of sifted confectioners sugar. Sift first.


  47. #
    Natalie Munroeposted May 6, 2015 at 2:13 pm

    I’ve been making (and wow-ing crowds with) the s’mores fudge in your cookbook for months now. Last night I decided I felt like making a chocolate peanut butter fudge, so I came to the blog to see if you have one on here, and found your PB fudge recipe. So I halved this recipe and made it the bottom layer of my fudge, then made a batch of the s’mores fudge without the add-ins and used most of it to pour on top. (Used a 11×7 pan to get more yield.) It. Was. Delicious! Creamy. Salty-sweet combo. What a delight.

    I can’t wait for your candy cookbook to come out. (I really want that blasted Oreo fudge you’ve been teasing me with in your pictures!) Knowing your love of all things chocolate and peanut butter, something tells me you might just have a choco-PB fudge in there.

    Oh, and guess what I did with the rest of the chocolate fudge? I used two baby loaf pans and in one, I made a riff on a German chocolate cake by adding shredded coconut and some of your salted caramel sauce I had left over from the other day (yes, I know there’s no caramel in German chocolate cake but it’s gooey and that was what I was going for. Haha), and in the other I pushed quartered mini-Reeses cups down into for a lazy-man’s version of choco-PB fudge. Both also divine.

    Thanks for such great go-to base recipes that are easy to make and fun to adapt!


    • Sallyreplied on May 6th, 2015 at 7:06 pm

      You are a fudge GENIUS I tell ya. Wow, Natalie! I love hearing about your recipe adaptions! Both little fudge “experiments” sound out of control delicious. And you know me too well. There most certainly is a choco PB fudge in the book!!


  48. #
    Robbieposted May 19, 2015 at 8:34 am

    Hi Sally. I’m planning to make this for the weekend and I can’t wait to try it! Can I ask you, the peanut butter you use, does it contain whole peanuts in the mix or is it just a smooth paste?


    • Sallyreplied on May 19th, 2015 at 9:02 am

      I use smooth, creamy peanut butter for my PB fudge.


      • Robbiereplied on May 19th, 2015 at 9:23 am

        Hmm, I my local supermarket only has the stuff with the whole peanuts in it. Guess I’ll have to try using that, I could always pick out the peanuts but I think I’ll just leave them in!
        Also, would Nutella go nicely in this?

  49. #
    Josephine Young Hambyposted June 8, 2015 at 5:28 pm

    This is delicious fudge I make it and so easy . The only thing I do it put a little extra peanut butter to give it more peanut butter taste only about 4 or5 tablespoons more. Thanks for the recipe have request to make it over and over again.


  50. #
    britposted July 11, 2015 at 1:03 am

    I only in 3 cups of powder sugar , and used same amy of everything else. Will mine set? I don’t want a heavy powder sugar taste.. so I didn’t add as much 


  51. #
    Stacposted July 27, 2015 at 11:06 am

    My fudge didn’t work out. I measured all the ingredients and put in everything but the salt and mix-ins. It turned out all crumbly and what didn’t crumble was hard. It tasted like peanut butter with too much sugar. I’m assuming it’s not supposed to be like this… What do you think was the reason it didn’t work out? Thanks!


    • Sallyreplied on July 27th, 2015 at 11:34 am

      What type of peanut butter did you use? I always use Jif or Skippy. Commercial non-natural brands like that (anything non-natural, really) work best.


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