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}
Bill says
5 pages to get a fudge recipe.
That’s why these sites are annoying.
Recipe, average
Mary Younkin says
I am so sorry to hear that you found all of the information included with this free recipe annoying, Bill. If scrolling down the page is that troublesome, perhaps a cookbook would be more your speed? I wish you all the best with your holiday baking!
Kathy Stotts says
Just made this fudge,, and its very good!
Mary Younkin says
I’m so glad you like the fudge, Kathy!
ashley says
I tried to make this n it came out greasy and didn’t set right… I dunno what to do to fix it..
Mary Younkin says
Without being in your kitchen with you, Ashley, it’s hard to guess what might have gone wrong. The fudge shouldn’t have been greasy at all.
Shauna Skirvin says
I made the peanut butter fudge also ,& it turned out greasy & WOULDNT SET. Should we BOIL the mixture AT SLK BEFORE ADDING powdered sugar??
Mary Younkin says
The mixture does not need to boil, Shauna. Just heat until everything melts and you can stir it smooth. Then add the powdered sugar. It should be thick and require pressing into the pan as shown in the video and photos. It sounds like one of the measurements might have been off if the result was a greasy fudge.
Ashley says
I did everything as instructed for Stove top n greased the palm since i didn’t have paper it looked fine when i mixed I the sugar then after the set time is when i noticed it being like that
Jeri Bitney says
Well! Now I know what our delivery people (USPS, UPS, FedEx) will be given for Christmas. Thank you!
Mary Younkin says
I hope you love the fudge, Jeri!
Bonnie Green says
I have made the Buckeye fudge. The bottom peanut butter layer is not firm and is crumbly and falling apart. The top layer is fine and separate of the bottom layer and falls off the bottom layer. Not sure what happened. Any suggestions? Does the kind of peanut butter make a difference? I love the 2 flavors together.
Mary Younkin says
I use a mainstream peanut butter. Natural peanut butters aren’t as reliable for most baking and candy making recipes.
Janet says
I just bought a big jar of creamy peanut butter yesterday to make cookies, so this caught my eye. I prefer using my scale for things like powdered sugar. Have you considered using grams? Thank you.
Leslie says
Delicious! This recipe is easy, sweet, and very yummy. Love it!
Mary Younkin says
I’m so glad that you like the fudge, Leslie!
Becky Ausyin says
Ive mafe the stobe too version of their 2 diffrent times and it didnt thicken up nor did it firm up what would causr this ? What shoule I do to make ot thocket anf firm up?
Iy waa hood jusy seemed a little loke slush.
Mary Younkin says
If I understand correctly, your fudge didn’t set firmly, Becky? My guess is that some of your measurements might be a little off. Did you refrigerate the fudge after pouring it into the pan?
Debbi says
Can coconut oil be subbed for the butter?
Mary Younkin says
I have no idea how that might work, Debbie.
Cheryl Campbell says
I cant rate much it right now cause I just put it in the fridge, I am going to give it 5 stars for being so easy for now, I have never had any problems making fudge but if I can do it an easy way and turn out to be as good as mine and as melt in your mouth as mine I wont turn that down, so I tried your peanut butter fudge recipe and it is going to be tried out in the morning, if I like it, it will be a keeper, I will repost tomorrow on the taste, only problem I had was I didnt get it completely mixed up because I was using a hand mixer, but that was my fault, lol
Mary Younkin says
I hope you love it, Cheryl.
Cheryl Campbell says
Well just tried the peanut butter fudge, and it was great, not quite like mine but great in its own way and takes about 1/2 the work out of making the fudge so this is a big keeper, I need to check out some of your other stuff now.
Mary Younkin says
I’m glad you like the fudge, Cheryl!
Brandon Micheal Fugate says
How do u make urs
Sally says
I wanted to try making this tonight but I have margarine not butter.
Why doesn’t it come out right using margarine?
Mary Younkin says
I don’t know why, Sally, but most people have said that it doesn’t work.
Cyndi says
This was the first fudge I ever successfully made.
I had given up. It was easy and delicious. I do
recommend sifting the powdered sugar.
Mary Younkin says
I’m so glad that you like it, Cyndi!
Bessie 5 says
I am doing this todsy.
Thank you.
Merry Christmas!
Mary Younkin says
Enjoy the fudge, Bessie.
Kristina says
I just tried to make the peanut butter fudge and it turned out like yuck. I followed the directions exactly as written and after I microwaved the mixture, I added the powder sugar but it was not dry and crumbly like the directions stated. I ended up adding 2 1/2 more cups of powdered sugar but it was still mushy. I put it in the pan and into the refrigerator.
So now I will wait and see what it looks like in 4 hours.
Don’t have high hopes of it turning out to be edible.
Don’t know what I did wrong since I measured everything out according to the recipe.
Mary Younkin says
I can’t even imagine who might have gone wrong here, Kristina. Adding nearly twice the required sugar should have made the dough super dry. Did you substitute any other ingredients? It sounds like there was too much liquid in the recipe.
Al says
Can we use regular white sugar instead of powdered sugar?
Mary Younkin says
Unfortunately, granulated sugar will not dissolve into the fudge and work the same way, Al.
Melissa says
Hi, does this come out soft and chewy, or more dense and somewhat crumbly like traditional, old-fashioned fudge? I am desperately seeking an old-fashioned peanut butter fudge recipe. Everything I am finding and trying is soft and chewy, which is not my idea of a true fudge.
Mary Younkin says
This is a soft fudge, Melissa, though it is a bit more crumbly than some. However, it is probably not the traditional fudge that you’re looking for. You probably need to find a cooked fudge recipe (vs anything with a microwave option). I hope that helps!
Tom says
Im finding this a bit late but.. For old fashion (hard ball) fudge, an awesome recipe cam be found on the back of any fluff jar (marshmallow fluff) it requires cooking and i would suggest a candy thermometer to ensure you hit that temp (about 145-148 F° if you want it to set up as hard ball). I have not tried it with PB. But i think as long as you got the mello/sugar hot enough it would work.
Good luck!!
P.s. i did mess this up about 3 times before getting the candy thermometer. It was very soft.
Kim says
Hello,
I made this fudge for the first time a few weeks ago. It was easy, quick, and delicious! The second attempt today was a complete disaster! I’ve come to the conclusion that you MUST use 100% pure sweet cream butter sticks, and NOT the cheaper vegetable oil baking sticks. They make the mixture greasy, runny, lumpy, and the oils sit on top of the fudge. Even the color is different. Everyone please learn from my mistakes! Hugs, Kim
Mary Younkin says
oh my gosh, YES, Kim! You have to use real butter for this recipe. I wonder if that’s the problem that so many people have had with this fudge. Thanks for the heads up.
Clarissa says
Definitely dont use sticks of butter. It doesn’t set up right.
Mary Younkin says
I will second that, Clarissa. This recipe will not work with margarine or butter substitutes. I do use “sticks” of real butter without any issues, as illustrated in the video.
Christina Cronk says
Can we us use coconut oil instead of butter?
Mary Younkin says
I haven’t tried that myself, Christina. I’m guessing it will work, but I can’t say for certain.
Faith says
Easy and Delicious!!
Mary Younkin says
I’m so glad you like the fudge, Faith.
Angela H. Henry says
I have been trying different fudge recipes and decided to try this one, I have to admit I was somewhat sceptical, only 4 ingredients, and you can make it in the microwave, come on now, how good can it be, AMAZING!!!!!! It is so easy, and so delicious, Thanks for sharing this wonderful recipe, Love It.
Mary Younkin says
I’m so happy to hear that you’re enjoying the fudge, Angela!