4 Ingredient Peanut Butter Fudge

Jump to Recipe

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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)


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

Recipe 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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


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)




All Comments

  1. I tried this recipe because it looked so simple, and I had never made fudge before. I used chunky peanut butter and swirled some grape jelly into it after I spread it into the pan. It rurned out so good! Will definitely make again.

  2. Since finding this recipe, I make this way too often. my husband and son will eat a whole pan in a day or two so I make it in half batches. A half batch fits perfectly in those plastic containers Chinese takeout comes it, by the way. I also make it as a treat for my husband when he has to go out of town for work because it is stiff and firm enough to travel very well. I don’t sift it (but usually cut the sugar by a bit to compensate)- the only difference is that it takes a bit more work to get the sugar completely incorporated. Great recipe. I’m making more tonight. It’s scary easy to make, lol. That’s both a good thing and a bad thing.

  3. 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!

  4. I only added about only 1 stick of butter about a cup of p.b. and only 2 cups of sugar with the vanilla. And it turned out yummy. Less fattening too!

  5. Hey Sally I’ve made this recipe twice now and it keeps coming out all soft and mush not fudge at all. I follow the recipe but it doesn’t seem to work… what should I do?


    1. Make sure that the humidity isn’t too high or it won’t get firm. I have to run my dehumidifier the night before and the day that I make candy.

  6. I made this but also used crunchy peanut butter.. it turned out good I also added more peanuts I like to taste the nuts..delish… second time I didn’t add extra nuts but added fluff on top then I put homemade chocolate icing.. yeah I took it to a whole new level of good❤

    1. I have left in on the counter and it was fine. If you look at the ingredients all are shelf stable except the butter. Which I often leave out in a butter dish for days.
      However, I refrigerate mine because I prefer it cold. It is less rich that way, and I like my baked goods cold for some odd reason…

      Fantastic fudge!

  7. NO.1 PBF RECIPE BY FAR!!!!!!!!!!!! I’ve made this a dozen and half+ times since finding this, it is my go to for travel,friends,fun,and just plain munchin’ 😉 I add chopped/whole pecans to mine and choc ships as well as m&ms for kids Christmas treats…this last batch I added chopped broken oreo cookies and this was the BOMB !!! BTW, I don’t sift the PS,just pour straight from bag…I do add an extra minute to the MV after I add PS and before I add any extras, and make sure to stir VERY well before adding in extra goodies, …;) Thanks for this awesome recipe

  8. 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!

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

  9. I made this today and although it tasted delicious it didn’t set. I didn’t have butter in the house so I used margarine instead, is this why it hasn’t set properly?

      1. I did wonder if that might have been the problem, thanks! Will etc some butter from the shop before I try it again!

  10. 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?

  11. This is my third attempt to make peanut butter fudge this week. The first two recipes turns out to be a grainy Carmel like substance, sadly. The amount of peanut butter and butter I’ve used this week is unreal! 

    But here I am hoping the third times the charm. Saying a prayer that this will be “THE” peanut butter fudge recipe to rival all peanut butter fudge recipes!!

    It’s setting in the fridge now, and I’m counting down the minutes! 

  12. 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!

  13. Hi Sally,am new to your recipes but they are awesome..came across this reciepe and it sounds pretty amazing wanted peanut fudge without milk..and came across only using 4 ingredients..Soo amazing n convinient..but can i substitute th butter with vegetable oil?Have read someone tried with coconut oil and it was good.Please reply.Thankyou

  14. I made this to see if it would be a
    good contribution to our yearly cookie exchange (fudge counts) and YES!  Omg!  It’s amazing!  It’s super easy to make and so delicious!  Stop reading these comments now and go make this fudge.  

  15. First, let me say I haven’t ever made fudge before. And, I’m picky about fudge, it can’t be “gritty.” This fudge was so easy, so smooth and very good. I accidentally left out the vanilla extract and will make sure to add it in next time to see the difference. I added in some candied peanuts I had made and it was very good. I want to try something chocolate next time.

  16. Can you replace the peanut butter with pumpkin puree for a creamy pumpkin fudge? Would it mess up the consistency? Obviously you’d have to add sugar as well since pumpkin is not naturally sweet, and maybe some cinnamon… What I’m trying to ask is, how can I modify this to make pumpkin fudge?

    Thank you!



  1. Can you replace the peanut butter with pumpkin puree for a creamy pumpkin fudge? Would it mess up the consistency? Obviously you’d have to add sugar as well since pumpkin is not naturally sweet, and maybe some cinnamon… What I’m trying to ask is, how can I modify this to make pumpkin fudge?

    Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally