That’s right, easy peanut butter fudge is ready from start to finish in 10 minutes, with just 5 pantry staples, a spoon and a saucepan. You’ll get the best, creamiest fudge you ever sank your teeth into, guaranteed!
easy peanut butter fudge
After posting my Mom’s Easy Fudge Recipe I got so many requests for a peanut butter version, so here it is, the peanut butter equivalent of that melt-in-your-mouth fudge that literally nobody can resist. And like the chocolate fudge, there’s absolutely no condensed milk, corn syrup, or marshmallows involved. No need for a thermometer, either! It’s soft, creamy, peanutty, and so delicious.
around here, we call it ‘pudge’ 🙂
ingredients for peanut butter fudge
5 simple ingredients from the pantry
- creamy peanut butter ~ I always use Jif
- unsalted butter
- confectioner’s sugar
- vanilla extract
- salt
why do I use unsalted butter?
I use unsalted butter to be able to control the amount of salt in my cooking. Salted butter contains anywhere from 1/4 to 1/2 teaspoon per stick. There is no set amount and every brand does it differently so it’s unpredictable. If you know your butter and you like a salty peanut flavor you can use salted butter in this recipe, just leave out the extra salt.
how to make peanut butter fudge without a thermometer
- Melt butter and peanut butter over medium heat.
- Stir in vanilla, salt, and then the sugar, keeping the pan over low heat to facilitate blending everything together.
- Turn into a lined pan and spread out evenly with an offset spatula.
- Chill for at least 2 hours and then slice into small squares.
peanut butter fudge (pudge) faqs
I don’t see why not. You can even fold in chopped peanuts if you like.
I find regular peanut butter works better because natural varieties separate into an oily layer won’t give as good a result.
Yes, I’d use minis for best texture and easy slicing.
Yes, it will freeze beautifully.
more peanut butter desserts
Old Fashioned Peanut Butter Cake
Chocolate Chip Peanut Butter Muffins
Best Peanut Butter Chocolate Chip Scone Recipe
Peanut Butter Chocolate Chip Shortbread Cookies
Easy Peanut Butter Fudge
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup creamy peanut butter, I use Jiff. Note: I do not recommend using 'natural' peanut butter.
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 lb confectioner's sugar, about 3 1/2 cups
Instructions
- Line an 8×8 baking pan with parchment paper or foil. Note: you can use a 9×9 pan, or even a loaf pan.
- Using a heavy bottomed saucepan melt the butter and peanut butter together over medium heat. Stir constantly to get the mixture well combined.
- Turn the heat down to low and stir in the vanilla and salt.
- Fold in the sugar with a silicone spatula or spoon. Make sure to get all the sugar incorporated and the fudge nice and smooth. The low heat will help this process.
- When the fudge is smooth transfer to your prepared pan and spread out evenly with an offset spatula.
- Let chill for at least 2 hours before slicing into small squares. If you have lined your pan with parchment paper or foil you can gently lift it out for neater slicing.
- Fudge can be stored at room temperature, or in the refrigerator. It also freezes well.
Nutrition
7 Comments
Veneta
April 27, 2022 at 5:45 pmCan you substitute the confectioner’s sugar for Truvia confectioner’s blend?
Sue Moran
April 28, 2022 at 6:00 amIf it’s the same volume, then I assume so, Veneta, but I haven’t tried that.
Jackie
December 23, 2021 at 2:24 pmWhy do u use salt for in fudge??
Sue Moran
December 23, 2021 at 2:25 pmSalt brings out the flavor in just about everything, even desserts! In this case it enhances the peanutty flavor.
Chris
December 22, 2021 at 2:21 pmThank you, Thank you, Thank you!!!!!
Kim
December 22, 2021 at 8:19 amThis is how I make my peanut butter fudge. It’s pretty famous. Our family has won several blue ribbons at the county fair with this, and I’ve made it for wedding cookie tables. It’s the absolute best!
Sue Moran
December 22, 2021 at 8:23 amOh wow, love that, Kim!!