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Peanut Butter Fudge

Creamy, melt-in-your-mouth peanut butter fudge made with just 5 simple ingredients. This no-bake dessert takes just minutes to prepare and delivers pure indulgence every single time. Perfect for gifting during holidays or satisfying your sweet tooth.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 36 pieces
Course: Confection, Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups 16 oz creamy peanut butter
  • 1 cup 2 sticks unsalted butter
  • 4 cups powdered sugar sifted
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt

Equipment

  • 8x8 inch or 9x9 inch square baking pan
  • Parchment paper or aluminum foil
  • Medium heavy bottomed saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Sharp knife for cutting
  • Candy thermometer (optional)

Method
 

  1. Line your 8x8 or 9x9 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. Measure and sift your powdered sugar into a large bowl to remove any clumps.
  3. Place the butter in a medium saucepan over medium-low heat. Stir occasionally until completely melted, about 2 to 3 minutes.
  4. Add the peanut butter to the melted butter and stir continuously until the mixture is completely smooth and combined.
  5. Remove the saucepan from heat immediately once smooth. Stir in the vanilla extract and salt until evenly distributed throughout the mixture.
  6. Pour the warm peanut butter mixture over the sifted powdered sugar. Stir vigorously with a wooden spoon until no streaks of sugar remain and the fudge is thick and glossy.
  7. Scrape the fudge into your lined pan and spread it evenly with a spatula. Press down firmly and smooth the top for a professional looking finish.
  8. Refrigerate the fudge for at least 2 hours or until completely firm. For faster results, pop it in the freezer for 45 minutes to an hour.
  9. Lift the fudge out using the parchment paper overhang. Use a sharp knife to cut into 36 squares, wiping the blade between cuts for clean edges.

Notes

Let the fudge sit at room temperature for 5 minutes before cutting to prevent cracking and achieve perfectly smooth edges. Use a hot knife for cleaner cuts by running the blade under hot water and drying before slicing. Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.