Incredibly delicious, old-fashioned peanut butter fudge that is super easy to make, calls for only 5 ingredients and is perfect for holidays.
Peanut Butter Fudge Recipe
Seriously, this peanut butter fudge recipe offers the smoothest and creamiest you can find in a fudge. It is sweet and buttery with an intense peanut butter flavor.
This oh-so-creamy and smooth fudge will literally melt into your mouth, and the best part is that it is SO easy to make.
The actual preparation of this recipe will only take two minutes, including the mixing of the peanut butter with other ingredients. However, refrigerating it will take up to four hours for the best result.
Why We Love This Recipe
This is a fool-proof, no-cook, nor no-bake fudge recipe that you can enjoy making at home, even with the little help of kiddos, for a bit of a fun time in the kitchen.
This is a freezer-friendly recipe.
This fudge is a 5-ingredient recipe.
Easy recipe, you don't even need a candy thermometer or any other tools to make this easy fudge recipe.
This bite-size fudge with basic ingredients is perfect as an afternoon snack or dessert and will definitely be a huge hit in the holidays, especially Christmas.
So, without further ado, let me tell you how I made this delicious fudge!
What's in This Recipe?
Butter. Since I will be adding salt to this recipe, I recommend using unsalted butter. You can use plant-based butter to make this fudge vegan.
Peanut Butter. I prefer a smooth, creamy peanut butter. However, it is important to use good-quality peanut butter.
Vanilla Extract. Just for flavor. You may use almond extract instead.
Powdered Sugar. I like to use powdered sugar because it dissolves quickly. I will add a bit of sweetness to this fudge.
Salt. Just ยผ teaspoon to balance the sweetness.
How to Make Peanut Butter Fudge?
One: Line a 20 cm square baking pan with parchment paper.
Two: In a large microwave-safe bowl, microwave butter and peanut butter for 1-2 minutes or until both are melted, and mix together until combined.
Pro Tip: You may melt both the butter and peanut butter in a double boiler over medium-high heat or in a large saucepan over medium heat instead of the microwave.
Three: Stir in the vanilla, powdered sugar and salt until incorporated.
Four: Now, press the mixture into the prepared pan and let it cool to room temperature, then wrap with plastic wrap and put it in the fridge for 4-5 hours until set and firm.
Five: Cut into squares and serve.
Top Tips!
- Butter the baking pan before lining it with parchment paper for easy removal.
- I recommend sifting the sugar first when combining the sugar into the mixture. This will ensure a smoother texture with no lumps.
Recipe Variations
- Mix in some milk or white chocolate chips to the peanut butter mixture for some added texture and chocolatey flavor.
- Scatter some sprinkles on top of the fudge for color and fun.
Serving Suggestions
This fudge goes so well with hot drinks such as Oat Milk Hot Chocolate,ย White Chocolate Latteย andย Chocolate Milk Tea.
Storage
To Store: You may keep the sliced pieces of this homemade fudge in an airtight container or bowl at room temperature for up to a week or in the fridge for up to 2 weeks.
Freezing: It will last for up to 3 months in the freezer. However, you need to put wax paper between the fudges so they don't stick together.
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Recipe Card
Easy Peanut Butter Fudge
Ingredients
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1 ยฝ cups powdered sugar
- 1 teaspoon vanilla extract
- ยผ teaspoon salt
Instructions
- Line a 20 cm square baking pan with parchment paper.
- In a large microwave-safe bowl, microwave butter and peanut butter for 1-2 minutes or until both are melted, and mix together until combined.1 cup unsalted butter, 1 cup creamy peanut butter
- Stir in the vanilla, powdered sugar and salt until incorporated.1 ยฝ cups powdered sugar, 1 teaspoon vanilla extract, ยผ teaspoon salt
- Now, press the fudge into the prepared pan and let it cool to room temperature, then put it in the fridge for 4-5 hours until set and firm.
- Cut into squares and serve.
Notes
- Butter the baking pan before lining it with parchment paper for easy removal.
- I recommend sifting the sugar first when combining the sugar into the mixture. This will ensure a smoother texture with no lumps.
Kate
Can I use almond butter instead?
Radwa
Yes, of course, you can.
Lora
A good recipe for Christmas; my kids loved it.
Radwa
I am glad you liked it.