Easy Peanut Butter Fudge Recipe

Some recipes instantly bring back childhood memories — and peanut butter fudge is one of them. It’s sweet, creamy, a little salty, and melts on your tongue in the most satisfying way.

The first time I made it, I wasn’t planning to. It was late, and I just wanted something quick and comforting. I found a half-used jar of peanut butter, a stick of butter, and a bit of sugar, and decided to experiment. When that first batch set, I couldn’t believe how smooth it was. It tasted like something from an old-fashioned candy shop — but made right in my kitchen.

Since then, I’ve made this fudge countless times for holidays, birthdays, and just because. It’s one of those treats that never fails.

Why You’ll Love This Recipe

This peanut butter fudge is everything fudge should be — creamy, soft, and perfectly balanced.

It takes less than 15 minutes to make, with only a handful of ingredients. No candy thermometer, no complicated steps, and no stress. Just simple ingredients coming together to make something truly special.

It’s also one of those desserts that keeps well for days, so you can make it ahead for parties, holidays, or even wrap it up as homemade gifts.

Ingredients (Makes 16 squares / Serves 8–10)

• ½ cup (1 stick) unsalted butter
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted
• Pinch of salt (optional but recommended)

Optional: ¼ cup chopped peanuts or sea salt flakes for topping

That’s it. Just five simple ingredients that you probably already have at home.

Melt the Base

Start by lining an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a medium saucepan, melt the butter over low heat. Once melted, add the peanut butter and stir until smooth and creamy. Keep the heat gentle — you don’t want it to boil.

When the mixture looks silky and well-blended, remove it from the heat. Stir in the vanilla extract and a pinch of salt.

This step sets the foundation. The combination of butter and peanut butter gives the fudge that melt-in-your-mouth richness you can’t get from shortcuts.

Mix and Combine

Using a spatula or wooden spoon, gradually add the powdered sugar to the warm peanut butter mixture, stirring until it thickens.

At first, it’ll look like it’s separating, but keep mixing — the fudge will come together and become smooth and spreadable.

If you like a slightly lighter texture, you can beat it with a hand mixer for 30 seconds to make it extra creamy.

Pour and Smooth

Pour the mixture into the prepared pan and spread it evenly with a spatula. It will start setting quickly, so work fast.

If you’re adding toppings, now’s the time. Sprinkle chopped peanuts for crunch or sea salt flakes for that sweet-and-salty contrast.

Smooth the top and lightly tap the pan on the counter to remove any air bubbles.

Let It Set

Refrigerate the fudge for 1–2 hours, or until firm enough to slice. If you’re patient, you can let it set at room temperature overnight — this keeps it a bit softer and creamier.

Once set, lift it out using the parchment overhang and cut into small squares with a sharp knife.

The texture should be velvety and dense but not hard — it melts slowly on your tongue, leaving that irresistible peanut butter flavor behind.

Why This Recipe Works

The beauty of this recipe is in its simplicity. By melting the butter and peanut butter together first, you create a smooth, rich base that binds perfectly with the powdered sugar.

There’s no guesswork, no need for candy thermometers, and no waiting for sugar stages. It’s the definition of beginner-friendly.

Plus, it stores beautifully — a tray of this fudge in the fridge is a little comfort waiting for you anytime you need a sweet bite.

Tips for Perfect Fudge

• Use creamy peanut butter. Natural peanut butter can separate, so a classic smooth variety like Jif or Skippy works best.
• Sift the sugar. It helps the texture stay silky and lump-free.
• Don’t overheat. Too much heat can make the mixture grainy.
• Add flavor twists. Stir in crushed pretzels, mini chocolate chips, or drizzle with melted chocolate.
• Store properly. Keep it in an airtight container to prevent drying.

Fun Variations

• Chocolate-swirled fudge: Melt a bit of chocolate and swirl it through before chilling.
• Crunchy version: Use crunchy peanut butter for texture.
• Maple peanut fudge: Add a tablespoon of maple syrup for a deeper flavor.
• Holiday edition: Mix in crushed candy canes or drizzle with white chocolate for a festive touch.

In case you want fully chocolate fudge, then you should definetly try my old-fashioned fudge variation.

Storing and Freezing

Peanut butter fudge keeps well in an airtight container at room temperature for up to 7 days. If your kitchen is warm, store it in the fridge.

To freeze, wrap pieces individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the fridge before serving.

It’s the kind of treat that tastes just as good a week later — if it lasts that long.

Serving Ideas

Serve these little squares on dessert trays, pack them into cookie tins for gifts, or crumble a piece over ice cream for a quick indulgence.

They’re rich enough that a small square satisfies your sweet craving, but good luck stopping at just one.

Final Thoughts

Peanut butter fudge is one of those timeless recipes that reminds you why homemade sweets are so special. Simple ingredients, minimal effort, and that unbeatable melt-in-your-mouth flavor.

It’s perfect for gifting, sharing, or keeping all to yourself. Once you make it, you’ll never bother with store-bought fudge again.

It’s the kind of dessert that brings comfort, warmth, and a bit of sweetness to any day.

Can I Use Natural Peanut Butter?

Yes, but make sure to stir it very well before measuring. Natural peanut butter tends to separate, which can make the fudge greasy or crumbly. If possible, use a no-stir brand for best results.

Can I Double the Recipe?

Absolutely! Just use a 9×13-inch pan and double all ingredients. It sets the same way and slices beautifully for parties or gift boxes.