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Easy Peanut Butter Fudge Recipe

Creamy, smooth peanut butter fudge made with just 4 ingredients on the stovetop. No candy thermometer needed — just melt, mix, pour, and chill for perfect fudge every time.
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Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 64 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup 250 g creamy peanut butter, no-stir variety
  • 1 cup 226 g unsalted butter
  • 2 tsp vanilla extract
  • 3 cups 360 g powdered sugar, sifted
  • ¼ tsp salt optional

Method
 

  1. Grease an 8-inch square baking pan and line with parchment paper, leaving overhang on two sides.
  2. 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.
  3. Remove from heat. Add the sifted powdered sugar, vanilla extract, and salt if using. Stir until fully combined and silky with no lumps.
  4. Pour immediately into the prepared pan and spread evenly with a spatula.
  5. Cool at room temperature for 2 hours or refrigerate for 1 hour until firm.
  6. 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.