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 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.
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.
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:
- 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.
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
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.
- 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.
- Sift confectioners' sugar before measuring. 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.
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