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}
Lori says
I wonder if you could use natural peanut butter?
Mary Younkin says
I haven’t had great success with natural peanut butters for baking and candy making, Lori.
Rayetta Crochet says
Do you use salted or unsalted butter?
Mary Younkin says
I use salted butter in all of my recipes, Rayetta.
Dale says
I made this fudge, it turned out great. My friends loved and couldn’t get enough .
Thanks for the recipe.
Mary Younkin says
I’m glad you like the fudge, Dale!
Laura says
Going to give this a go. I love peanut butter…… thinking of melting a few choc chips to guild the lily!
Mary Younkin says
I hope you loved it, Laura!
Bob Hampton says
Really enjoyed the peanut butter fudge but am a little concerned about your nutrition information. Is it really 99,000 calories?
Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 58mg | Potassium: 36mg | Sugar: 9g | Vitamin A: 120IU | Calcium: 3mg | Iron: 0.1mg
Mary Younkin says
Hi Bob, the “calorie” we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) calorie. That’s why the system records it as kcals.
Randall baker says
I made peanut butter fudge once using regular sugar power sugar Can milk vanilla extra and butter was the best ever has anyone seen this recipe anywhere I bought the ingredients but can’t find it.
Mary Younkin says
I am unfamiliar with that recipe, Randall.
Michael says
Funny, I am looking for the same recipe. The one I made (way back in the 70s!) Was done in a small pot on the stovetop. I’ve not yet found one that seems eight so I am ready to just experiment.
Mary Younkin says
I hope you love the fudge, Michael.
Cindy Keeton says
That sounds a little bit like my recipe for Skillet Peanut Butter Fudge. I was just going to make some but can’t find my skillet; must have thrown it away.
2 c. Sugar
1 c evaporated milk
3 Tblsp butter
1 tsp vanilla
1 c miniature marshmallows
In electric skillet, combine sugar, butter and milk; set control at 280. Bring mixture to a boil and boil for five minutes, stirring constantly. Turn off heat and add vanilla, peanut butter and marshmallows. Stir until everything is melted and well blended. Pour into a buttered 8 x 8 pan. Cool and cut in squares.
I’m thinking about trying it in a heavy pot.
Dawn says
Could this be stored at room temperature? Thank you.
Mary Younkin says
It will likely soften too much, Dawn. I store this in the fridge.
Dawn says
Thanks for the response. This was absolutely delicious! May family gobbled it up quickly.
Dawn says
*My
dominique says
Is this unsweetened peanut butter?
Mary Younkin says
I use regular peanut butter, typically Jiff or Skippy brand, Dominique.
dominique says
But is it possible to use the snippy unsweetened one? Or would that change the other proportions?
Mary Younkin says
I’m guessing you’re talking about Skippy peanut butter? Using unsweetened peanut butter should work fine. I don’t think it will affect the fudge’s overall sweetness.
dominique says
Thanks so much for your prompt reply
Mary Younkin says
You’re welcome!
Jo-Ann says
I used all natural and it came out fine. Was delicious
Mary Younkin says
That’s great to know, Jo-Ann. Thanks for letting me know!
Jo-Ann says
I Stored at room temperature with no problems
Mary Younkin says
That’s great to know, Jo-Ann.
Nita says
Best peanut butter fudge hands down!
Mary Younkin says
I’m so happy that you’re enjoying the fudge, Nita!
Joyce says
So delicious and so easy in the microwave! My family really enjoyed it! I wanted to make it again, but I only have a stick of butter left. Should I make any adjustments to the recipe or can I just use one stick of butter? Thank you!
Mary Younkin says
I’m thrilled that you love the fudge so much, Joyce. I’d make a half batch recipe if you only have 1/2 cup of butter right now. Enjoy!
Joyce says
Great thank you so much!
Marilyn Parisi says
All the fudge recipes sound awesome! I have a real sweet tooth. It seems I don’t have all the ingredients on hand today; bummer!
Mary Younkin says
I’m glad you like the recipes, Marilyn!
Jo-Ann says
Creamy and delicious!!
Mary Younkin says
I’m thrilled that you like it!
kori muir says
Just wondering how long the fudge lasts in the fridge. So tasty!!!
Thanks!
Mary Younkin says
This will keep nicely for a couple weeks at least, Kori.
Emma Lucas says
This sounds like a really simple way to make fudge. I have been making fudge the old fashion way for years and love the idea of you recipes. Do you have a shortcut way to make divinity?
Mary Younkin says
I do not, but man, wouldn’t that be great, Emma?
Biff says
A microwave ??? Get off the web and learn how to cook
Mary Younkin says
oh my gosh. I just laughed so hard, Bill. You feel free to make fudge on the stove. I’ll stick with whatever method works for me.
JoAnne says
Who knew back in our Grandmother or even Mother’s day, we would be able to make fudge so easy. Along with many other recipes. No reason no one can’t learn to cook, which I’ve always been a cook.
Mary Younkin says
Isn’t it amazing the way technology has changed the way we cook and made it easier too?
Kimberly says
So I’m pretty sure my issue is a “me” issue and not a recipe issue. I’ve never made fudge before but decided I really wanted some and came across this recipe. So I did everything the recipe said to do (I think 😬) and left the fudge in the fridge overnight before trying it as I made it late at night. It didnt firm up as much as I expected it to. It’s to soft. It didnt really hold shape to well when I cut it. I did notice when I mixed it my end mixture didnt like as “dry” as the one in the picture above. Any idea of what I could have maybe did wrong? The flavor was really good! I just need to figure out what I did to make it not firm up like I think it should have
Mary Younkin says
It sounds like there was too much liquid or not enough powdered sugar. (For future reference, I would have added a bit more sugar to meet the correct consistency.) Maybe an ingredient mistake was made? If it was that soft, it sounds like something was simply off.
Jessica says
I made a half size of this fudge, and it turned out delicious! Half size was good for my husband and I for a few days… now I’m making round 2!
Mary Younkin says
I’m so glad you like it, Jessica!
Katrina M Charles says
Can you add Cocoa to this and if so how much?
Mary Younkin says
Hi Katrina! I’d recommend trying this recipe for a chocolate peanut butter fudge option: https://barefeetinthekitchen.com/easy-chocolate-peanut-butter-fudge-recipe/ Enjoy! (For what it’s worth, just adding cocoa powder to this recipe will not work the same way.) Happy fudge making!
Rene says
I did good to get 3 cups of confectioners sugar in it. I had to literary mix it with my hands. The consistency was good, considering, but it tastes like peanut butter flavored confectioners sugar. Way too sweet for me.
Shirley Ayars says
I follow the recipe exactly, I use the stove top, and it did not get stiff. One cup of butter and one cup of peanut butter to 3 1/2 cups of powder sugar is quit a bit. It didn’t get stiff like it should. I’ll add more powder sugar, don’t know if it will be any better tasting,
have to wait and see.
Mary Younkin says
Hopefully it firmed up in the fridge, Shirley. Did you substitute any ingredients? or possibly use margarine?