Easy Peanut Butter Fudge Recipe (4 Ingredients!)
If you love peanut butter, this fudge is going to be your new favorite thing to make. It is rich, creamy, and has that deep peanut butter flavor in every single bite. And the best part? It comes together in about ten minutes on the stovetop with just four simple ingredients.
No candy thermometer. No tricky sugar stages to watch for. Just peanut butter and butter melted together until smooth, mixed with powdered sugar and vanilla, and poured into a pan to set. That is really all there is to it.
This peanut butter fudge recipe is one of those easy peanut butter desserts that you will make once and then keep coming back to — for bake sales, for gifting, for holidays, or just because you want something a little indulgent on a regular weeknight.
WHY YOU WILL LOVE THIS RECIPE
- Only 4 ingredients — all easy to find pantry staples
- Ready in under 15 minutes of active time, then just chill and slice
- Smooth, creamy texture with intense peanut butter flavor in every bite
- No candy thermometer and no complicated technique needed
- Makes a generous batch — 64 pieces — perfect for sharing or gifting
- Stores beautifully at room temperature, in the fridge, or in the freezer
INGREDIENTS
- 1 cup (250 g) creamy peanut butter
- 1 cup (226 g) unsalted butter
- 2 tsp vanilla extract
- 3 cups (360 g) powdered sugar, sifted
- Optional: ¼ tsp salt
INGREDIENT NOTES AND SUBSTITUTIONS
Peanut butter — use a no-stir creamy peanut butter for the best results. Brands like Jif or Skippy work perfectly because they have a consistent, smooth texture that melts evenly with the butter. Natural peanut butter that separates in the jar can make the fudge greasy or cause it to set unevenly, so it is better to avoid it here.
Unsalted butter — using unsalted butter gives you full control over the saltiness of the finished fudge. If you only have salted butter, leave out the optional pinch of salt.
Powdered sugar — this must be sifted before adding it to the warm peanut butter mixture. Unsifted powdered sugar will leave lumps in your fudge, and once it sets you cannot fix them. Sifting takes thirty seconds and makes a real difference.
Vanilla extract — just two teaspoons, but it rounds out the sweetness and brings the whole flavor together. Pure vanilla extract is always the better choice.
Salt — the optional quarter teaspoon of salt is actually worth adding. It balances the sweetness and makes the peanut butter flavor taste more pronounced. Think of it as a very mild salted peanut butter fudge effect.
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare Your Pan
Grease an 8-inch square baking pan lightly with butter, then line it with parchment paper leaving some overhang on two sides. This gives you handles to lift the fudge out cleanly once it has set.
Step 2: Melt the Peanut Butter and Butter
Add the creamy peanut butter and unsalted butter to a medium saucepan over medium heat. Stir occasionally as they melt together. Keep cooking, stirring gently, until the mixture just comes to a boil and is completely smooth and glossy. This usually takes about 3 to 5 minutes.
Step 3: Remove From Heat and Add the Powdered Sugar
Take the saucepan off the heat immediately. Add the sifted powdered sugar and vanilla extract. Stir well until everything is fully combined and the mixture is silky with no sugar lumps remaining. If you are adding the salt, stir it in now too.
Step 4: Pour Into the Pan
Pour the fudge mixture into your prepared pan right away — it will start to firm up quickly as it cools. Use a spatula to spread it out evenly and smooth the top. Work fast but do not panic.
Step 5: Chill Until Set
Let the fudge cool at room temperature for a couple of hours, or transfer it to the refrigerator and chill for about 1 hour until it is completely firm.
Step 6: Slice and Serve
Lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and cut into 1-inch squares with a sharp knife. For the cleanest cuts, dip the knife in hot water and wipe it dry between each slice.
TIPS FOR THE BEST RESULTS
- Use no-stir creamy peanut butter — natural peanut butter can make the texture greasy and uneven
- Always sift the powdered sugar before adding it — lumps in powdered sugar become permanent lumps in your fudge
- Work quickly once the powdered sugar goes in — the mixture firms up fast as it cools
- For the neatest slices, dip your knife in hot water and dry it between each cut
- Let refrigerated fudge sit at room temperature for 15 to 20 minutes before serving for the creamiest texture
- Do not overcook the butter and peanut butter mixture — you only need it to just reach a boil, not a rolling boil
VARIATIONS AND ADD-INS
- Chocolate drizzle — melt a handful of chocolate chips and drizzle over the top before chilling for a classic peanut butter and chocolate combination
- Chocolate swirl — pour the fudge into the pan and immediately drizzle melted chocolate over the top, then use a toothpick to swirl it through for a marbled look
- Honey roasted peanut topping — press a handful of honey roasted peanuts onto the surface before chilling for crunch and visual interest
- Sea salt finish — sprinkle flaky sea salt over the top right after pouring for a salted peanut butter fudge that feels a little more sophisticated
- Reese’s pieces — press a handful of Reese’s Pieces candies into the top before the fudge sets for a fun, colorful look
- Crunchy version — swap creamy peanut butter for crunchy peanut butter if you like some texture throughout
WHAT TO SERVE WITH IT
- A cold glass of milk — the most classic pairing for peanut butter anything
- Hot chocolate or coffee — the bitter warmth balances the sweetness beautifully
- A scoop of vanilla or chocolate ice cream for an indulgent dessert plate
- Wrapped individually in wax paper as a homemade edible gift
Easy Peanut Butter Fudge Recipe
Ingredients
Method
- Grease an 8-inch square baking pan and line with parchment paper, leaving overhang on two sides.
- Combine peanut butter and butter in a medium saucepan over medium heat. Stir occasionally until the mixture just comes to a boil and is completely smooth.
- Remove from heat. Add the sifted powdered sugar, vanilla extract, and salt if using. Stir until fully combined and silky with no lumps.
- Pour immediately into the prepared pan and spread evenly with a spatula.
- Cool at room temperature for 2 hours or refrigerate for 1 hour until firm.
- Lift out using the parchment overhang, transfer to a cutting board, and cut into 1-inch squares.
Notes
- Use a no-stir creamy peanut butter like Jif or Skippy for the smoothest result.
- Sift the powdered sugar before adding — this prevents lumps in the finished fudge.
- Work quickly after adding the sugar as the mixture firms up fast.
- For clean slices, dip the knife in hot water and dry it between each cut.
- Store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 1 month, or freeze for up to 3 months.
- Let refrigerated fudge sit at room temperature for 15 to 20 minutes before serving for the creamiest texture.
This easy peanut butter fudge recipe really is as simple as it looks. Four ingredients, one saucepan, and a little patience while it sets — and you end up with a batch of smooth, melt-in-your-mouth fudge that tastes like you put in a lot more effort than you actually did.
Once you have the base recipe down, have fun with the variations. A drizzle of chocolate on top, a sprinkle of sea salt, or a handful of chopped peanuts can take this fudge somewhere slightly different every time while keeping the method exactly the same.
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