4 Ingredient Peanut Butter Fudge

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.

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

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.

squares of peanut butter fudge on a white plate

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.

2 images of squares of peanut butter fudge

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!

Print
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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
  • Category: Candy
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

  • 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

Instructions

  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.

Notes

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

Keywords: peanut butter fudge

91 Comments

  1. I have made this recipes several times now, and always get raves, so thank you for that!  I’m making a double batch today for Christmas goody boxes for coworkers.  To some of the other questions… I don’t sift the powdered sugar, I just add a little at a time to the melted pb and butter and use a spatula to stir it in, kind of pressing it up against the side of the bowl to get it smooth.  I use salted butter and don’t add the salt mentioned in the recipe.  It turns out great every time.  Just know that this kind of fudge can’t handle getting too warm when you’re serving it, it will get soft.

  2. Jonathan Bartley says:

    This is about if not the best peanut butter fudge I have ever eaten. No more buying it or hoping someone makes it. If you enjoy creamy smooth fudge this is it. Easiest recipe ever. Thank you for sharing!

  3. Someone gave my mom some peanut butter fudge recently and I proceeded to eat all of it on sight, as usual. Then, I decided to make my own since it was gone, and naturally, I came to your website looking for a recipe. This is by far the best peanut butter fudge I’ve had! The confectioners sugar makes it practically melt in your mouth. Thank you for this recipe!

  4. Melinda Dunn says:

    Can I make it with regular sugar. If so how much and is timing still the same? Me

    1. Confectioners’ sugar is much different from granulated sugar in texture. The two cannot be used interchangeably in this fudge.

  5. Just wondering, if you used butter flavored shortening instead of butter would it be shelf stable and would that affect the texture of the fudge? Too oily/greasy?

    1. I don’t recommend shortening.

  6. I decided to try my hand at fudge for Christmas this year and was tickled pink that this could be made ahead 2 months in advance! Because the earlier you start the more treats you can make, right?! Another delicious “Sally recipe” as they’re called at my house. Thanks Sally!

  7. Sheila Calnan says:

    Can I sub some Biscotti cookie butter, for the peanut butter? Just found it yesterday. Trying to get ideas how to use it.
    Thanks and love you recipes and tips. Can’t wait til next week, to see what the challenge(s) is.

    1. Yes, definitely! Many readers have tried that with success. I haven’t tasted it though. Let me know how you like it! Maybe a sprinkle of sea salt on top since cookie butter is a little sweeter than PB. 🙂

      1. Sheila Calnan says:

        I will try that and thanks for the quick reply.

      2. Sheila Calnan says:

        Here’s the update on the fudge, I made this morning. Followed your suggestion for the salt, both in the mix and on top. To me, it probably could have used a little more….that’s just my taste. Didn’t have a 9×9, so used an 8×8. Still set, within the 4 hour timeframe. For the add-ins I used bittersweet chips, as I had some left and thought it might cut some of the sweetness. I did half the peanut butter – half peanut butter and half cookie butter. OMG!! So good. Thanks for a great, easy recipe and your suggestions.

  8. How many people do you think this would serve? I am making it for a class of about 30 kids. Should I double the recipe? Thanks!

    1. Hi Missy! Cut small, this recipe would be enough. It usually makes 48-60 squares.

  9. Kathy Stroup Wright says:

    Would a hand mixer make it smoother?

    1. A hand mixer would definitely help bring the ingredients together quicker and perhaps make a smoother fudge. If desired, add a Tablespoon of heavy cream to make a smoother fudge.

  10. Would it work to replace some of the powdered sugar with cocoa powder like you can do with frosting, or would it change the texture for the worse?

    1. Hi Ash! You can definitely replace *some* of the powdered sugar with cocoa powder, but not too much. The consistency is a little different and it’s a little bitter. (Which I suppose is good since fudge is very sweet!)

  11. I made this fudge earlier this week along with a package of SBA baked goods to send to a high school friend in Georgia. A bit down and depressed, my friend told me he has nobody to bake for him now that his last sister passed so the gift box was “a welcome blessing,” he said.

    Sally’s Peanut Butter Fudge is so easy to make, creamy, and tastes like you spent way more time than you did making it. I added chopped mini peanut butter cups gently pressing them onto the top of the fudge before slicing.

    Run…don’t walk to your pantry to gather the goods to make this incredible decadent fudge!

  12. The easiest and best peanut butter fudge I have ever made. So smooth and creamy. Very easy and simple to make. Now my favorite peanut butter fudge recipe. Thank you so much for sharing this wonderful recipe.

  13. Sounds delicious. Just wondering if I can use salted butter?

    1. Absolutely! The fudge is sweet enough that the salted butter will taste wonderful in this fudge with no other changes to the recipe.

  14. YAY!!! This recipe is just what I was looking for. Easy, simple, and just plain good. When baking and shopping and doing so much around the holidays, it just makes sense to make it as easy on yourself when you can. This recipe lets you do that. Thank you so much for sharing this with everyone. Have a wonderful Christmas.

  15. OK. I dont know how much you will appreciate this, but this is my favorite recipe for edibles. I use 1/2 cup infused coconut oil, 1/2 cup butter and cut 48 portions. These are amazing.

    These are also amazing normal. These were one of my favorite treats when I was losing weight.

  16. Christine Davis says:

    Mine turned out great!!! I used the microwave method. Very simple, delicious peanut butter fudge

  17. I made this fudge recipe as well for Thanksgiving & my family REALLY FELL IN LOVE WITH IT!!! It is awesome!!! Thnx for making our holiday even “sweeter!”

  18. I like to make peanut butter fudge for my brother. I usually use a recipe from an old Southern Living cookbook but I lost my cookbook. I tried this recipe and it tastes just as good and so easy. The other fudge would occasionally not come out right but no worries with this recipe. I’ve used recipes from your website several times and they’ve always been good.

  19. Have you ever substituted almond butter or other nut butters? Thanks

    1. Almond butter wasn’t very good imhop but I also used tahini (trader joe’s) and it is awesome like halwah. Pecan butter is also killer.

  20. Sharon Agnes says:

    Awe, First time I ever made fudge and it turned out! I now have something to take to a gathering ! Thank you!

  21. I’d like to make this fudge while we’re staying home, but I can’t have such a huge amount on hand! Can I take the recipe down by 1/2?

    1. Hi Sean! You can try a half batch in a 9×5 inch loaf pan.

  22. Great recipe, i was nervous about the oil on top after it was all smoothed out into the pan, but in the recipe it mentions that will happen.. while it was still warm i pour chocolate chips on top and let it sit a little while, then smoothed the melted chips all over the top. After it cooled i added more chips and just pressed them in a bit. I like chocolate with my peanutbutter.

  23. I wasn’t able to get treats for my 2.5 YO’s Easter basket this year, so I made a 1/2 batch of this and cut/wrapped up tiny cubes to put in eggs for her basket and she LOVED them. I stirred in chocolate chips when it was still warm and it made such lovely chocolate swirls. Thanks!

  24. Natalie farmer says:

    Loved this. Crazy easy to make. What could you substitute for the peanut butter for a plain vanilla fudge?

    1. Hi Natalie! So glad you enjoyed this fudge recipe. Peanut butter helps this fudge set up, so a proper substitution would require additional testing. Some of my other fudge recipes are in my candy recipes section if you’d like to browse other recipe options.

  25. Great recipe, but I would recommend parchment paper with a light spritz of baking spray over the aluminum foil, which can suffer breakage and leave you with shreds of foil stuck to your fudge unless you take the extra step of transferring it to a plate prior to cutting it.

  26. Absolute best peanut butter fudge recipe!

  27. I made this before and it was amazing, but do you think I could squish this into candy molds? Thanks! 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Christine, We haven’t tried it but I don’t see why not! Let us know how it turns out!

  28. CAROLYN WALDEN says:

    Good morning! Did you use semi-sweet chips in this recipe for your mix-ins? I am trying to decide if milk, semi or dark would be best considering the sweetness. Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Carolyn, We like to use semi-sweet, but dark would be delicious as well!

  29. CAROLYN WALDEN says:

    Good morning,
    Would this ship well? Thank you 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      This fudge is best when stored in an airtight container in the refrigerator for up to 1 week. You could ship it if you can do so in a cold pack.

  30. Can you use Ghee instead of butter

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