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.
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!Print
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 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
- 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.
- 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): 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.
Keywords: peanut butter fudge