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

squares of peanut butter fudge piled on top of a white plate

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.

Only 4 ingredients stand between you and irresistible peanut butter fudge. It couldn’t get any easier. (Except for these 3 ingredient Oreo truffles, of course!)

squares of peanut butter fudge with a bite taken out of one piece

squares of peanut butter fudge on a white plate

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squares of peanut butter fudge with a bite taken out of one piece

Peanut Butter Fudge

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: 48 squares 1x
  • Category: Candy
  • Method: Baking
  • Cuisine: American


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


  1. 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.
  2. 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.
  3. 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.
  4. Store fudge in an airtight container in the refrigerator for up to 1 week.


  1. Freezing Instructions: Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.
  2. 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.
  3. 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

Reader Questions and Reviews

  1. Have just made a batch of this and it’s chilling in the fridge.
    Can’t wait to try it!
    It was very easy to make; my peanut butter had a slight salt taste so I didn’t add any more.
    I scraped the bowl – back to my childhood – tastes wonderful warm.

  2. I didn’t use this recipe but the one from your candy addiction book. Ober u added the peanut butter and vanilla to the cream and sugar mixture it got solid! Recipe says to pour into pan but I had to dump into pan then press down. What went wrong?

    1. Hi Stefanie, sounds like the mixture was pretty thick which isn’t necessarily a bad thing. How did the fudge set?

  3. It was OK but hard. Taste was good. It was almost like chocolate that had seized.

  4. Hi. I’ve tried two of your recipes and they were a hit! I want to try this recipe out but my mom says there’s too much sugar for me to eat. Do you think it would still come out if I used less sugar? 1 cup?
    Thank you!

    1. Hi TQ! Sugar provides not only sweetness, but also moisture and structure to this peanut butter fudge. We don’t recommend reducing the sugar for best results. So glad you’re enjoying our recipes!

  5. Any tips for cutting it into nice pieces? When I tried to cut mine, it kind of broke apart? I let it sit in the fridge for at least 4 hours!

    1. Hi Jessica, 3 solutions usually work for this– you can microwave the fudge as a whole for 10-20 seconds to loosen it up before cutting. Or if you make the fudge again, you can slightly reduce the confectioners’ sugar so it’s not as firm or reduce the chilling time so it doesn’t “set” as long.

  6. This is absolutely delicious. I did reduce sugar to 3 cups. I also melted chocolate chips and poured on top. If you like your baking pan with parchment paper, it lifts out and cuts very well. So easy and delicious, I highly recommend it.

  7. Question: How peanut buttery does this taste? I’m having a hard time finding peanut butter fudge that actually tastes like peanut butter instead of sugar and/or marshmallow cream. In other words, I’d like the fudge to taste as close to peanut butter straight from the jar as possible. If I were to add a lot more peanut butter than called for here, would it upset the texture? I just want it to taste like peanut butter.

    1. Hi Tom, we find this recipe to have a prominent peanut butter flavor as written. We do not recommend adding more peanut butter, as it would change the texture and ability for the fudge to set. Let us know if you give it a try!

    1. Hi Kelly! It shouldn’t be a problem to double, though it may be tricky to melt large quantities in the microwave – it may be best to make separate batched to avoid this issue. Let us know if you try it!

    2. I’m not the chef here, but I wouldn’t think so. Mine came out perfect. Just use a large pot on the stove and melt on low stirring often. Also use a larger pan to set it in.

  8. This is my go to website for almost everything. The peanut butter fudge is sooooo good! My only question is, why do you not have any rocky road fudge recipes??!

    1. Hi Larry, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

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