"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."
I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make. So easy it will make laugh! Also… Since there is no flour needed for fudge, you can make this for anyone following a gluten free diet.
It is an awesome way to impress someone with a gift that takes just minutes to put together. I can’t think of anyone who likes peanut butter and wouldn’t be excited to receive a box full of this during the holidays!
Peanut Butter Fudge
Servings – 48 - 1” Squares Prep Time – 5 Min Chill Time: 4 Hours
Ingredients:
1 cup butter
1 cup creamy peanut butter, you can also use chunky if you prefer
1 teaspoon vanilla
3 1/2 cups powdered sugar, sifted you can use a whisk or fork to break up the larger pieces
1/4 teaspoon salt, optional
3/4 cup add-ins, such as chocolate chips, mini M&M's, chopped or whole peanuts, or mini Reese’s peanut butter cups, optional
Directions:
Microwave Option
Grease an 8-9" pan with butter or line with parchment; set aside.
Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds, 30 second intervals.
Stir to combine, it will come together very quickly and be smooth and creamy. Slowly add the sifted powdered sugar a cup or so at a time. Stir to combine thoroughly. If using any add-ins, fold them into the fudge while it is still warm.
Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting.
Store in an airtight container in the refrigerator.
Stovetop Option
Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy.
Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. 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.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Press in an extra add ins on top.
Chill for at least 4 hours before cutting.
Store in an airtight container in the refrigerator for up to 1 week.
Notes:
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 works also
Nutrition:
Calories 99 cal | Carbohydrates 9g | Protein 1g | Fat 6g | Saturated Fat 2g | Cholesterol 10mg | Sodium 58mg | Potassium 36mg | Sugar 9g | Calcium 3mg | Iron 0.1mg
"Easy to make and makes a great gift. Add fudge to a pretty tray or container, wrap with cellophane and tie with a wribbon. Great hostess gift or party favors!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.