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, you might laugh.
Creamy Peanut Butter Fudge
My brother tasted this creamy fudge at my house years ago and called us the very next night for the recipe. He couldn’t stop thinking about it and needed to make it right away.
I gave him the recipe and he couldn’t believe this was all there is to it. With just four ingredients, this is one of the best peanut butter fudge recipes I’ve ever tasted, and it is also beyond simple to make.
I’ve been making this fudge recipe now for over 10 years now and it’s a solid keeper. Without fail, everyone who tastes it requests the recipe immediately.
Recipe for Peanut Butter Fudge
I was so excited to find Alton Brown’s recipe for Peanut Butter Fudge almost ten years ago and it’s become a family and friend favorite over the years.
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.
Put this recipe on your Christmas treat list now and skip the baking! It’s perfect to snack on while you’re wrapping gifts or for enjoying next to a crackling fireplace with the ones you love.
Peanut Butter Fudge
With all the attention we give chocolate fudge, I think the goodness of peanut butter fudge gets overlooked.
Don’t get me wrong, I love all kinds of chocolate fudge from Chocolate Almond Fudge to this Chocolate Covered Oreo Fudge and everything in between.
Peanut butter fudge brings images of childhood to mind, noses pressed up against confectionary cases, selecting the perfect square fudge to bring home.
The simple combination of sweet, creamy, and salty remains a favorite for kids and adults alike.
Easy Peanut Butter Fudge
The secret to making peanut butter fudge with the right consistency is in the powdered sugar. It dissolves into the fudge smoothly without any grittiness at all.
You can melt everything in the microwave or on the stove-top. However you make it, it’s dangerously easy. Your kids are likely to start requesting this fudge regularly.
Thankfully, this is a recipe that’s easy enough for them to learn how to make on their own! Plus, with no stovetop cooking required, you can teach them to make this fudge without fear of burn accidents.
This fudge is delicious just as is but is also a great canvas for adding mix-ins and toppings as well. I layer it with my 5 Minute Chocolate Fudge recipe to create Buckeye Fudge–a treat all of us found irresistible!
Peanut Butter Fudge Recipe
- Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds.
- Stir to combine, it should come together very quickly and be smooth and creamy.
- Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9″ pan with butter or line with parchment. 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.
PLEASE NOTE: The video for this recipe was made with a HALF recipe for this fudge. The recipe can easily be halved or doubled or multiplied however you like.
As pictured in the video, the fudge should be firm and almost crumbly when mixed together and pressed into the pan. It should not be liquid at all.
This simple four-ingredient recipe is made with real butter. The results can’t be guaranteed if you choose to substitute margarine or another butter alternative. The fudge might be greasy and might not even set up without the original ingredients.
How to Make Microwave Fudge
Kitchen Tip: I use these bowls and this spatula to make this recipe.
This recipe uses a microwave method for melting the ingredients together. While I’m not usually a fan of microwave cooking, nothing beats being able to melt baking ingredients to the perfect consistency in just moments.
It only takes 90 seconds of cook time to soften the peanut butter and butter to the right consistency, plus a few seconds of mixing. Add the powdered sugar to the other ingredients and mix well until the powdered sugar dissolves.
If you don’t happen to be a fan of the microwave, or don’t have one, you can easily melt the butter and peanut butter in a double boiler on the stove top.
It will just take a few minutes longer. Heat the mixture over low-medium heat and stir well to combine before adding the powdered sugar.
I love this fudge cut into 1-inch squares to make it easy to share. This fudge pairs beautifully with an ice-cold glass of milk, a hot cup of coffee or a mug of tea!
Easy Fudge Recipes
There are so many terrific fudge recipes that my family loves. The 5 Minute 5 Ingredient Chocolate Fudge I linked above has become everyone’s go-to recipe and it’s a favorite all year long.
I’ve used that basic recipe as the foundation for tons of different variations on chocolate fudge and it’s the one I find myself coming back to the most often.
White Chocolate Caramel Fudge has been a huge hit as well and I highly recommend you add it to your holiday baking list.
Give this Vanilla Walnut Fudge a try next time you’re in the mood for an easy fudge recipe that doesn’t use chocolate or peanut butter. Cranberry Macadamia Nut Fudge is another treat that’s perfect for the holiday season.
If you like this Creamy Peanut Butter Fudge, you might also enjoy this White Chocolate Peppermint Fudge from Real Housemoms.
I like to create gift bags or boxes with a few different kinds of fudge in them to give as gifts to friends and family throughout the holidays.
These fudge recipes are so easy to pull together that making two or three different kinds at once is a cinch. Fudge also makes a fantastic teacher or hostess gift!
Creamy Peanut Butter Fudge
Ingredients
- 1 cup butter
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 3½ cups powdered sugar
Instructions
Microwave Directions
- Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9" pan with butter or line with parchment. 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 Directions
- 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.
- Grease an 8-9" pan with butter or line with parchment. 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.
Nutrition
{originally published 12/10/13 – notes and photos updated 10/4/22}
Stephanie says
TOO MUCH BUTTER…I think there is a discrepancy in this recipe. It calls for 1 cup of butter, which is 2 sticks, which is an awful lot. But in the video it shows only a half stick being used….which would make sense as to why some people are ending up with a goopy mess instead of firm fudge.
Mary says
The video is for a half recipe of the fudge. (That is noted above.)
Shirley says
Even if she halved the recipe it would be one stick. Not half a stick.
Mary says
For what it’s worth, the video actually shows a full stick of butter (half the butter listed in the recipe) and I will never EVER again make a video for a half recipe. This has caused endless confusion. Sigh.
If the recipe is made exactly as written, there is no reason I know of why it shouldn’t work perfectly. I have made this fudge more than a dozen times and it works exactly the same as the video every time.
Danissa Pearson says
Did you keep in in the fridge? This recipe HAS to be kept in the fridge or else it gets goopy
Mary Younkin says
I do keep this fudge in the fridge, but I’ve also kept it out without issues. It’s possible that the house was warmer than ours though and it caused it to soften.
Daniel Steward says
I made it according to the recipe and it turned out firm and also was very good, I’m going to be making more the weekend
Laura says
Made this fudge the other night while my sister was in town. We absolutely loved it! Followed the recipe exactly as posted and it turned out perfectly.
JGivens says
Made the fudge as directed for Christmas at my mom’s house, everyone loved it, even my aunt who doesn’t like fudge liked it. Great, and easy, recipe. Now to make some for a New Year’s Eve party!
Tina says
This recipe was fantastic and came out just fine. The cup of butter is NOT TOO MUCH BUTTER. Any less and it would be way too thick. If people had problems with this recipe then they can’t read or follow a recipe. Forget about the video. Who cares what it shows. It’s just to help with the steps. Nowhere in the video does she state amounts for ingredients. I’ve seen many people make small batches of a recipe in a video. Follow according to the written recipe and you won’t have any issues. Thanks for sharing. It was delicious.
Tina says
I just wanted to confirm that I made this again and had no problems. I used Kerrygold unsalted butter and Justin’s peanut butter and added a pinch of sea salt. I highly suggest using an all natural peanut butter that only has peanuts and oil in it. Justin’s is nice because it it does not need refrigeration and does not separate. Using a cheap peanut butter like Jiffy is loaded in sugar and is disgustingly sweet. You’re already adding a ton of powdered sugar. Plus, the texture is different.
Christine G Mroskey says
I use a stick if butter, 1 c of peanut butter and 3 1/4 of confectioners sugar and it comes out excellent every time. #NOFAIL
Christine G Mroskey says
2 sticks of butter is way too much 1 stick is what I use and 3 1/4 c of confectioners sugar not 3 1/2. Comes out perfect every time…
Daniel Steward says
I made it according to the recipe and it turned out firm and also was very good, I’m going to be making more the weekend
Andrea says
I made these the right way first(delicious) on my second batch I cut the powdered sugar by half a cup and replaced it with cocoa powder. Chocolate Peanut Butter Fudge was the result. This recipe is wonderful and simple so it lend itself to lots of experimentation.
Mary Younkin says
I’m so glad you liked the fudge and the chocolate variation sounds great, Andrea.
Lizzie says
I tried making this for Christmas and everyone absolutely loved it! It’s so easy to make and tastes great – I use this recipe every time I make fudge now. Only problem was when I forgot to sift the preferred sugar first ad it came out a bit lumpy. I also prefer using a tad bit more peanut butter 🙂 Thanks for sharing!
Mary Younkin says
I’m happy you’re enjoying the fudge, Lizzie!
Lizzie says
After reading the other comments I thought it necessary to add that I used the stovetop method, only 1 stick of butter, and I’m pretty generous with the powdered sugar – that’s probably why it turns out stop well for me. Also I could it in the freezer instead of fridge, so it was cool after just 2 hours.
Mary clussman says
I made this fudge several times and enjoyed it, it was so easy, yesterday I started to make it and ran short of confectioners sugar, made the fudge ,I’m waiting to eat it.
Nonnie says
I made this fudge and it came out like soup. I should I have added a fourth cup of confectioners sugar. So sad
Mary Younkin says
I can’t imagine how that happened, Nonnie. This is a very thick fudge recipe and you can see in the video that it isn’t “stirrable.”
Leia says
Oh my goodness, just to much butter. I didn’t watch the video just read the instructions and I made a greasy mess..
Sharon Jones says
One cup of butter…. Does that mean one cup of melted butter (2 sticks melted) or 1 cup of just regular cold butter?
Mary Younkin says
Melted and cold, the amount is the same. You’ll need two sticks of butter to melt in order to make this recipe, Sharon.
Katie P says
I tried this on stovetop and it did not come out firm. It was gloopy and the butter started to separate once it was in the pan. I followed the exact directions???
Mary Younkin says
Without being in your kitchen with you, Katie, it’s hard to guess what might have gone wrong. It sounds like the measurements might have been off. Did you have it off the heat completely while stirring in the powdered sugar?
Barb Carrier says
Wonderful fudge .easy plus creamy..
Mary Younkin says
I’m glad you’re enjoying the fudge, Barb!
Kathy Kiehn says
I have a just as easy recipe using cream cheese for an even richer and just as easy fudge. OMG, it is wonderful.
Mary Younkin says
I’m so glad you’re enjoying the fudge, Kathy.
Doug Ramage says
Sometimes very crumbling and I don’t know why it does that. If you know why please let me know.
Mary Younkin says
If you slice it too cold, the fudge will sometimes crumble a bit. I like to set it out at room temperature for a little while prior to slicing.
Alice says
I have been making this fudge every year since I found the recipe. I follow it exactly except maybe make the cup of peanut butter a little overfilled so it has more of a peanut butter taste. Last year I was making it for my mother and grandmother in laws. They were both laughing at me, “you can’t make fudge in the microwave, you have to slow cook it in a cauldron for a week and sacrifice your first born child” or whatever. They were blown away when they tasted the result! But now I’m the one who has to make all the fudge for the family parties.
Mary Younkin says
Awe! I’m so happy that you love this fudge that much, Alice! (And YES the microwave fudge recipes are a huge game changer!)
Shelley Bowles says
I just made this recipe today for my aunt who has developed an allergy to dairy products. I have been making fudge for years on the stove. As we all know, sometimes it turns out great and other times not so great. But this recipe (microwave method) is by far the easiest fudge I’ve ever made. The consistency is a little softer than cooked fudge but for someone who craves it at the holidays or any other time, I strongly recommend this recipe. FABULOUS!!!!
Mary Younkin says
I am so happy to hear that you love the fudge, Shelley!
Danissa Pearson says
I have chronic fatigue syndrome, chronic pain, and fibromyalgia. I used to love baking when I was a kid but as I got older it became more tiring and painful, however this recipe was super easy! The only problem I had with it was the stirring! I did it by hand but when I make it again I will try the mixer.
I LOVE this recipe, both for how simple it is and for how yummy it was!
I made it in the middle of the night when I was wanting something sweet and realized after putting the peanut butter and powdered sugar in the bowl that I only had half the butter so I replaced the other half with my mom’s low cal. Margarine and it still worked fantastically! Next time I make it I’m going to try it with either chunky peanut butter or just adding peanuts.
I plan on making this for family for christmas!💜
Danissa Pearson says
Oh, also I recomend freezing it, I found that it really brought out the taste! (Also Mary Younkin, you may want to put emphasis on storing it in the fridge or freezer, I brought out a piece to eat after my dinner one night and got to it about an hour later, it still tasted good but it was very mushy 😁)
Mary Younkin says
Thanks for the tip, Danissa!
Mary Younkin says
I’m so glad that you are enjoying the fudge, Danissa!
Patty Williams says
I’ll have to give this a try! I make a lot of fudge year round but especially during the holidays. Its a great gift and it also is good on a cookie plate.
But this would be wonderful for someone that has never made a cooked fudge and is scared to try. Good for an young person learning too.
Merry Christmas!
Phyllis Lenhardt says
Found this recipe last year. Who knew fudge making could be so easy! It was a hit with the whole family. They are already asking if I’ll be making it for the holidays this year. Absolutely! Thanks so much for the recipe
Mary Younkin says
I’m thrilled that you love the fudge so much, Phyllis!
Cindy says
Great fudge, I’m allergic to gluten and soy so I can’t have the fudge I make every year for my husband and son’s,dil grandkids,can’t wait to try some in a few hours thx so much very easy Cindy
Mary Younkin says
I’m thrilled that you’re enjoying the fudge, Cindy!
Kimberly Waters says
Can I use a 7×11 pan
Mary Younkin says
That will work, Kimberly.