The creamiest, smoothest, peanut butteriest fudge ever. Only 4 ingredients and no candy thermometer or stove are required.
Warning! Warning! You are about to enter dangerous fudge territory.
Let me preface this recipe by saying a few things: if you’re a peanut butter fan like me, you should not be trusted around this fudge. One taste and all self control will be lost. All healthy eating plans will flush down the drain. If you were planning to skip dessert today, then I’m sorry.
Not really.
Only 4 ingredients stand between you and irresistible peanut butter fudge. It couldn’t get any easier. (Except for these Oreo balls of course!)
Since there is no flour needed for fudge, you can make this for anyone following a gluten free diet. For even more inspiration, here are 40 gluten free dessert recipes that everyone always loves. This Reese’s peanut butter white chocolate bark is also a peanut butter and gluten free favorite!
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Peanut Butter Fudge
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours, 10 minutes
- Yield: 48 squares
- Category: Candy
- Method: Baking
- Cuisine: American
Description
Creamy and smooth peanut butter fudge made with only a few ingredients. It’s dangerously good! No candy thermometer, no stove, just a few simple steps to make this decadent fudge.
Ingredients
- 1 cup (250g) creamy peanut butter*
- 1 cup (2 sticks or 230g) unsalted butter
- 1 teaspoon pure vanilla extract
- 4 cups (460g) sifted confectioners’ sugar*
- optional: 1/4 teaspoon salt
- optional: 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese’s Peanut Butter Cups
Instructions
- Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
- Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large silicone spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
- Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.
- Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Glass Mixing Bowl | Silicone Spatula or Wooden Spoon
- Peanut Butter: Just like when we make other candy like peanut butter eggs, I recommend using store bought creamy peanut butter, not homemade. If using natural, make sure the peanut butter is not oily at all. Crunchy peanut butter is OK.
- Confectioners’ Sugar: Sift confectioners’ sugar before measuring. Weights may vary depending on brand, make sure you measure exactly 4 cups. I used Domino.
Reader Comments and Reviews
Can you use Ghee instead of butter
Good morning,
Would this ship well? Thank you 🙂
This fudge is best when stored in an airtight container in the refrigerator for up to 1 week. You could ship it if you can do so in a cold pack.
Good morning! Did you use semi-sweet chips in this recipe for your mix-ins? I am trying to decide if milk, semi or dark would be best considering the sweetness. Thank you!
Hi Carolyn, We like to use semi-sweet, but dark would be delicious as well!
I made this before and it was amazing, but do you think I could squish this into candy molds? Thanks! 🙂
Hi Christine, We haven’t tried it but I don’t see why not! Let us know how it turns out!
Absolute best peanut butter fudge recipe!
Great recipe, but I would recommend parchment paper with a light spritz of baking spray over the aluminum foil, which can suffer breakage and leave you with shreds of foil stuck to your fudge unless you take the extra step of transferring it to a plate prior to cutting it.
Loved this. Crazy easy to make. What could you substitute for the peanut butter for a plain vanilla fudge?
Hi Natalie! So glad you enjoyed this fudge recipe. Peanut butter helps this fudge set up, so a proper substitution would require additional testing. Some of my other fudge recipes are in my candy recipes section if you’d like to browse other recipe options.
I wasn’t able to get treats for my 2.5 YO’s Easter basket this year, so I made a 1/2 batch of this and cut/wrapped up tiny cubes to put in eggs for her basket and she LOVED them. I stirred in chocolate chips when it was still warm and it made such lovely chocolate swirls. Thanks!
Great recipe, i was nervous about the oil on top after it was all smoothed out into the pan, but in the recipe it mentions that will happen.. while it was still warm i pour chocolate chips on top and let it sit a little while, then smoothed the melted chips all over the top. After it cooled i added more chips and just pressed them in a bit. I like chocolate with my peanutbutter.
I’d like to make this fudge while we’re staying home, but I can’t have such a huge amount on hand! Can I take the recipe down by 1/2?
Hi Sean! You can try a half batch in a 9×5 inch loaf pan.
Awe, First time I ever made fudge and it turned out! I now have something to take to a gathering ! Thank you!
Have you ever substituted almond butter or other nut butters? Thanks
Almond butter wasn’t very good imhop but I also used tahini (trader joe’s) and it is awesome like halwah. Pecan butter is also killer.
I like to make peanut butter fudge for my brother. I usually use a recipe from an old Southern Living cookbook but I lost my cookbook. I tried this recipe and it tastes just as good and so easy. The other fudge would occasionally not come out right but no worries with this recipe. I’ve used recipes from your website several times and they’ve always been good.
I made this fudge recipe as well for Thanksgiving & my family REALLY FELL IN LOVE WITH IT!!! It is awesome!!! Thnx for making our holiday even “sweeter!”
Mine turned out great!!! I used the microwave method. Very simple, delicious peanut butter fudge
OK. I dont know how much you will appreciate this, but this is my favorite recipe for edibles. I use 1/2 cup infused coconut oil, 1/2 cup butter and cut 48 portions. These are amazing.
These are also amazing normal. These were one of my favorite treats when I was losing weight.
YAY!!! This recipe is just what I was looking for. Easy, simple, and just plain good. When baking and shopping and doing so much around the holidays, it just makes sense to make it as easy on yourself when you can. This recipe lets you do that. Thank you so much for sharing this with everyone. Have a wonderful Christmas.
Sounds delicious. Just wondering if I can use salted butter?
Absolutely! The fudge is sweet enough that the salted butter will taste wonderful in this fudge with no other changes to the recipe.
The easiest and best peanut butter fudge I have ever made. So smooth and creamy. Very easy and simple to make. Now my favorite peanut butter fudge recipe. Thank you so much for sharing this wonderful recipe.
I made this fudge earlier this week along with a package of SBA baked goods to send to a high school friend in Georgia. A bit down and depressed, my friend told me he has nobody to bake for him now that his last sister passed so the gift box was “a welcome blessing,” he said.
Sally’s Peanut Butter Fudge is so easy to make, creamy, and tastes like you spent way more time than you did making it. I added chopped mini peanut butter cups gently pressing them onto the top of the fudge before slicing.
Run…don’t walk to your pantry to gather the goods to make this incredible decadent fudge!
I decided to try my hand at fudge for Christmas this year and was tickled pink that this could be made ahead 2 months in advance! Because the earlier you start the more treats you can make, right?! Another delicious “Sally recipe” as they’re called at my house. Thanks Sally!
Just wondering, if you used butter flavored shortening instead of butter would it be shelf stable and would that affect the texture of the fudge? Too oily/greasy?
I don’t recommend shortening.
Can I make it with regular sugar. If so how much and is timing still the same? Me
Confectioners’ sugar is much different from granulated sugar in texture. The two cannot be used interchangeably in this fudge.
This is about if not the best peanut butter fudge I have ever eaten. No more buying it or hoping someone makes it. If you enjoy creamy smooth fudge this is it. Easiest recipe ever. Thank you for sharing!
I have made this recipes several times now, and always get raves, so thank you for that! I’m making a double batch today for Christmas goody boxes for coworkers. To some of the other questions… I don’t sift the powdered sugar, I just add a little at a time to the melted pb and butter and use a spatula to stir it in, kind of pressing it up against the side of the bowl to get it smooth. I use salted butter and don’t add the salt mentioned in the recipe. It turns out great every time. Just know that this kind of fudge can’t handle getting too warm when you’re serving it, it will get soft.
I will try that and thanks for the quick reply.