Creamy Peanut Butter Fudge
My easy peanut butter fudge recipe is creamy, rich, and a cinch to make. It uses creamy peanut butter, powdered sugar, and butter and only needs five minutes of prep.
This is one of my family’s favorite homemade candy recipes. John asks for peanut butter fudge year-round, not just around the holidays, so I end up making it a few times a year.
It only has 3 simple ingredients that you probably already have handy. I make it in the microwave, so there’s no candy thermometer needed (yay!). It starts out pretty thick, but you end up with a creamy, smooth fudge worthy of any holiday gift bag or Christmas dessert tray!
If you can’t get enough peanut butter, try my chocolate peanut butter balls. They’re kind of like buckeye candy (balls of creamy peanut butter dipped into melted chocolate).
Kim’s Peanut Butter Fudge Recipe Notes
- Sift the powdered sugar: This step breaks up lumps in the sugar and gives the fudge a smooth texture. I recommend not skipping it.
- Expect a softer texture: Peanut butter fudge made with butter and powdered sugar is going to set up softer than one cooked on the stove top. Since you aren’t messing with a candy thermometer, marshmallow creme, etc., you aren’t going to get a firm set candy. It will slice nicely and will definitely set, just not like a stove top fudge.
- Use parchment paper: Trust me on this one! It makes the fudge so much easier to get out of the pan and helps with clean up.
- Use creamy peanut butter: Chunky peanut butter can work but the texture won’t be smooth and creamy. I don’t recommend using natural or organic peanut butter since the oils easily separate.
Storing Leftovers
If you have any peanut butter fudge leftover, it stores really well. Keep it in an airtight container at room temp for up to 1 week. I prefer to keep it in the fridge so it lasts a little longer, up to 2 weeks. Or, you can freeze it for up to 3 months.
Don’t miss my other candy recipes like chocolate crockpot candy, saltine cracker toffee, and turtle candies.
How to Video
Ingredients
- 1 cup creamy peanut butter
- 1 cup unsalted butter
- 4 cups powdered sugar, sifted
💌 Don’t forget to save this recipe!
Instructions
- Line an 8×8-inch baking dish with parchment paper then set aside.
- Melt butter and peanut butter together in a microwave-safe bowl until smooth.1 cup creamy peanut butter1 cup unsalted butter
- Stir in the sifted powdered sugar 1 cup at a time until well mixed.4 cups powdered sugar
- Transfer the fudge to the prepared pan, and use the back of a spoon or spatula to spread into an even layer. Refrigerate for 2 to 3 hours or until set.
- Cut into squares and serve.
Notes
- Store leftover fudge at room temp for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.
Can you use organic or natural peanut butter to make the peanut butter fudge? Thank you.
Good Morning Janise, I wouldn’t recommend using natural or organic peanut butter. Due to how easily those varieties separate (oil for peanuts), they might not mix very well. Thank you for asking and have a lovely day 🙂
I do this all the time! We’re living in France, where there is no peanut butter in the stores. I add honey as the sweetener, and the whole family loves it!
Thank you, Mohit! That’s a wonderful idea, to add honey. Have a lovely day 🙂