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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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/10/13 – notes and photos updated 10/4/22}
Could this be made with “raw peanut butter or almond butter” that is not a peanut butter spread? I’m worried that the consistency might be different. Just wondering if anyone has tried that. Love all your recipes. Thank you!
Amy – that is a great question and I have honestly not tried it. A quick thought would be if you have the oils thoroughly mixed in the nut butter, it should work. This recipe is so easily scaled up or down, maybe try a 1/2 or 1/4 batch first and see if it turns out for you. If I get a chance I will try it and let you know. In the meantime, if you try it, please fill me in. 🙂
I am so glad you enjoy this site, creating and sharing recipes is so much fun to do!
Amy – I tried this last night with some raw almond butter I had. I found that it was definitely oilier than traditional peanut butter. So as you work with this recipe you will need to decrease the butter some and/or increase the powdered sugar. It is hard to say by how much because I have found the oil content does vary in the natural butter products. Bottomline though it does set up in the refrigerator and become the fudge texture you are looking for.
Wonderful taste, east to make. But, mine was a bit crumbly.
Any suggestions as to why?
If it was crumbly you might have had a bit too much-powdered sugar.
Can you substitute alulose or bocasweet and make this keto?
Question – Most all of your other fudges have a clean and smooth sides after cutting. This Peanut butter
fudges has lots of crumbs on the side. Is there a way to cut it so they have the smooth look?
I’m sure it is delicious from all the great reviews, just wondering how one could “neaten” it up. Thanks for all you share with us.
Annabelle – You caught me. 🙂 Letting it chill completely in the refrigerator and being patient while cutting probably would have helped the appearance of crumbs and given a smoother edge to the cut sides. I can promise you though it tastes amazing and your crowd with devour it!
Like they said put fudge in the freezer also use a hot water by placing knife in hot water each time you cut also helps keep you edges cleaner i have seen online people use these old ice tray looking things that are metal squares i am sure the sell new ones nowadays i was thinking if you made the fudge thin enough you might be able to use cookie cutters i plan on making this tomorrow i will try to post pictures and feed back as to how it goes thank you for all you great tips trick and recipes
I make this fudge often my family LOVES IT and it is so easy to make. Yummy and you can make Buckeyes out of this recipe!!!!
I have not tried that, but you could roll the fudge for buckeye filling, Goldie.
Hi Mary, this fudge is really good. I found some mini pretzels on sale after Halloween and i crushed them up and mixed them in, oh my I had to give half away!! thanks for so many great recipes!
A little salty crunch in the fudge is perfect, Mary. I completely understand when it comes to getting it out of the house. I have the same problem when I make it. Enjoy!
This fudge is now my secret holiday weapon! My family loved it, I’m gonna gain so much weight this holiday season but if it comes in the form of this fudge I won’t even care.
I did a dumb thing, though, and left it out on the counter a couple days, and the flavor profile changed: it turned kinda plastic in taste, the peanut butter went from rich to highly artificial tasting. VERY important to keep these in an airtight container!!!
Oh, yeah you will want to store it in an airtight container for sure!
I want to make the peanut butter fudge. Do you sift the powdered sugar first. If not will any lumps dissolve completely . Does 1/2 recipe make quite a bit
Sifting powdered sugar is always a good idea. I am not sure how you define a lot but I will say it is a very rich fudge so I cut my pieces extremely small.
I can’t wait to try this recipe!! I’ve never been able to make good fudge, so fingers crossed!
You can do this, Rhonda!
Was curious how this would be using chunky peanut butter as well as the honey roasted chunky peanut butter?
I honestly have not tried it with those. If you do let us know how it turns out, Arlene.
Made double batch with blue bonnet margarine, Butter floating on top. Ruined.
Bummer, sorry to hear that. You really need to use real butter for this one, Shari.
Made a vegan version with Earth Balance…fabulous.
I’ve done that as well for friends who can’t have dairy, Susan. I’m so glad you like it!
Could I swirl in some chocolate chips to make it marbled?
That would be delicious, Sharon.
What kind of butter did you use?
I use salted butter unless specifically noted otherwise, Melissa.
I just read this.
I never made fudge before
Can you use a no salt butter ?
And when you go by recipe does that make a whole pan.
You can do this, Lisa! To answer your questions, yes and yes.
This receipe is easy to follow and so very creamy, smooth, velvety, melt in you mouth delicious!
Thank you for the great review! I couldn’t agree more, Racheal.
2nd review… The first batch made was plain, the 2nd batch we added butterfinger bits into the mix. This was extra delicious and elevated this to a new level!
That sounds amazing! So many delicious things to mix in.
My fudge turned out perfect. My husband loved it. Also, I use a pizza cutter to cut it up after I remove it from the pan, clean cut!
Great idea to use the pizza cutter, Cathy!
Can this recipe be doubled?
It sure can Lorrie.
I’m using the recipe for creamy peanut butter fudge why would I have to put it in the refrigerator it has no milk
With the butter and peanut it stays firmer and holds its shape better when you keep it refrigerated.
I will be making the peanut butter fudge for the first time, which way is better microwave or stovetop? 😀
I recommend the microwave every time, Carolyn. It’s both easier and harder to mess up that way. If you prefer to work on the stovetop, just watch very closely.
Wheres the ingredient measurrments
Hi Sheryl, if you scroll down to the printable recipe card, all of the measurements are there. You can also click the handy “jump top recipe” button at the top of the page.