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
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
Easy Peanut Butter Fudge
- 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
- 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.