My easy peanut butter fudge recipe is creamy, rich, and a cinch to make. With just 3 ingredients and five minutes of prep, you can have a batch of fudge that tastes like it’s from the bakery.

Stack of three pieces of peanut butter fudge on parchment paper.

This is one of my family’s favorite homemade candy recipes. They ask for peanut butter fudge year-round, not just around the holidays, so I end up making it a few times a year.

My fudge recipe has 3 ingredients, creamy peanut butter, powdered sugar, and unsalted butter. I make it in the microwave, so there’s no candy thermometer needed (yay!). You get 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). I also have a delicious no-bake chocolate peanut butter bar recipe that everyone loves!

How to make peanut butter fudge in the microwave

This is a quick explanation showing how I make this candy. The full recipe with ingredient amounts is further down the page.

Butter and peanut butter in a bowl. — 1. Line an 8×8-inch pan with parchment paper, and set aside. Place the peanut butter and butter in a large microwave-safe bowl. Heat at 20 to 30 seconds intervals, stirring between intervals, until the mixture is smooth.

Sifted powdered sugar in a bowl. — 2. Stir in the sifted powdered sugar. The mixture is very thick, so make sure to use a sturdy spoon.

Peanut butter fudge pressed into a pan. — 3. Press the mixture into the prepared pan, and refrigerate for 2 to 3 hours or until set. Slice and serve!

Kim’s tips for the best outcome

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.

Squares of peanut butter candy on parchment.

Storage

Room Temperature: Store leftover fudge in an airtight container for up to 1 week. Separate the pieces with parchment paper to prevent them from sticking together.

Refrigerator: Fudge also keeps in the fridge for about 2 weeks.

Freezer: Peanut butter fudge freezes well, too! Wrap it tightly in wax paper to prevent it from sticking followed by a layer of aluminum foil. Drop it into a freezer safe container, and it will be good for about 3 months.

Can I use crunchy peanut butter?

You can. However, the texture is much better with creamy peanut butter.

Other Fudge Recipes to Try