Peanut Butter Fudge (Print Version)

A creamy, melt-in-mouth peanut butter dessert with buttery smoothness and sweet confectioners sugar.

# What You'll Need:

→ Base

01 - 1 cup unsalted butter
02 - 1 cup creamy peanut butter
03 - 1 teaspoon pure vanilla extract

→ Sweetener

04 - 3 ½ cups confectioners sugar, sifted

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, combine butter and peanut butter. Stir constantly until melted and smooth, about 3 to 4 minutes.
03 - Remove the pan from heat and stir in vanilla extract.
04 - Gradually add sifted confectioners sugar, stirring vigorously until fully incorporated and mixture is smooth and thick.
05 - Pour the mixture into the prepared pan and smooth the top with a spatula.
06 - Refrigerate for at least 1 hour, or until firm.
07 - Lift the fudge from the pan using the parchment overhang. Cut into 36 squares and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like the peanut butter candy of your childhood but costs a fraction of what specialty shops charge.
  • No special equipment or skills needed—just melting, stirring, and patience in the fridge.
  • The texture is impossibly creamy; people never believe you made it at home.
02 -
  • Don't skip sifting the confectioners sugar—lumps will sabotage your fudge's reputation, and they're impossible to hide.
  • If your mixture seems too thick before pouring, you've likely added sugar too fast or your butter wasn't fully melted; warm it gently for 30 seconds and try again.
03 -
  • If you mess up and your fudge seizes or looks grainy, don't panic—gently rewarm it in the saucepan, add a tablespoon of butter, and start over.
  • The parchment overhang isn't optional; it's the difference between easy removal and fudge excavation.
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