EASIEST peanut butter fudge in 10 minutes, with just 5 ingredients. It’s the creamiest fudge you’ll ever sink 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. My easy saucepan recipe means no fussing with unpredictable microwaves, either. It’s foolproof ~ just the way we like our desserts.
around here, we call it ‘pudge’ 🙂
ingredients for peanut butter fudge
5 simple ingredients from the pantry ~ no marshmallow creme or evaporated milk needed.
- creamy peanut butter ~ I always use Jif
- unsalted butter
- confectioner’s sugar
- vanilla extract
- salt
- salt is the ingredient the other top recipes forget! Salt brings out the peanutty flavor, and creates that sweet/salt dynamic that nobody can resist!
why do I use unsalted butter in this recipe?
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 on the stove top ~ no thermometer, no microwave
This stove top peanut butter fudge recipe is much easier than trying to mess with a candy thermometer or a microwave.
- Melt butter and peanut butter over medium heat in a heavy bottomed saucepan.
- 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. Wrap it first in plastic, then in foil.
why we love this peanut butter fudge recipe
- It’s so quick and easy, you can whip it up on the spur of the moment.
- You can stir the sugar into the fudge while your pan is over low heat, which makes it much easier to do, and results in a smoother mixture which is easier to spread out in your pan.
- The texture is so silky and it melts in your mouth.
- The peanut butter flavor is perfect!
Easy Peanut Butter Fudge
Video
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
Super easy, and super yummy. I’ll definitely make this again.
I must have done something wrong with this recipe! It turned out gritty and runny. I followed the recipe exactly. I had such high hopes.
Mine came out grainy as well. Any advice? Did I over heat it? Should the powered sugar be sifted?
Can you substitute the confectioner’s sugar for Truvia confectioner’s blend?
If it’s the same volume, then I assume so, Veneta, but I haven’t tried that.
Why do u use salt for in fudge??
Salt brings out the flavor in just about everything, even desserts! In this case it enhances the peanutty flavor.
Thank you, Thank you, Thank you!!!!!
This 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!
Oh wow, love that, Kim!!