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Need an easy peanut butter fudge recipe? This fudge recipe with butter, sugar, peanut butter, and the right amount of vanilla is not only the easiest homemade peanut butter fudge you will make but is also so rich and decadent just a small slice will satisfy every dessert craving you have!
As far as this peanut butter fudge goes, make sure you watch my video as I talk you through this super easy recipe!
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Peanut Butter Fudge Recipe
When I think of desserts, especially desserts for a crowd, I always think of fallbacks like cakes, cookies, and trifles. But fudge is SO easy to make, and a little goes so far.
Fudge makes a delicious food gift and takes almost no time at all to make. Is this the easiest peanut butter fudge recipe ever? Could be!
Of course, one dessert recipe is never good enough, so before you go, make sure you check out one of these amazing recipe ideas!
- Blueberry Breakfast Cake
- Red, White, and Blue Jello Shots
- Funfetti Dip
- Fruit Salad Fluff
- Cheesecake Bars
Are you looking for chocolate fudge?
Try my Easy Fudge Recipe that has decadent, rich chocolate!
Easy Peanut Butter Fudge
Let’s get started on making this oh-so-easy peanut butter fudge!
I made this again recently and gave some to neighbors (cause what are neighbors for!), and the grandmother of one of my neighbors specifically said it was the best peanut butter fudge she has had in 60 years!!
I also dropped some on my husband’s work desk, and he later texted me, “OMG! THAT’S DANGEROUS, NO MORE!”
Suffice it to say, this fudge is rich and delicious with just a few simple ingredients (that you probably have in your pantry already)
- 1/2 cup, 1 stick, butter
- 2 cups brown sugar
- 1/2 cup half and half
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 cups powdered sugar
Common Peanut Butter Fudge Questions
- How long will peanut butter fudge last? Approximately 2 weeks in the fridge sealed up or 1 week on the counter.
- Should you refrigerate your fudge? Many people say fudge is best left on the counter so it’s not dry (sealed). HOWEVER, if you have a hot environment, fudge can melt. So, this question’s answer changes depending on how or where you are storing it. In my house, the kitchen is right near the back door, which puts out a lot of heat, so I prefer to put mine in the fridge. However you store it, make sure its airtight as it’s the air that dries it out.
Homemade Peanut Butter Fudge
Line an 8×8 square baking pan
with foil and spray with nonstick cooking spray. Set aside.
Melt butter in a saucepan
over medium-low heat.
Add brown sugar and half and half and heat on medium, stirring constantly.
The mixture will begin to boil; when that happens, start the time for 2 minutes.
Boil for two minutes as the mixture begins to bubble and rise in the pan.
Continue to stir.
After 2 minutes, remove from heat.
Stir in peanut butter and vanilla until smooth.
Place 2.5 cups of powdered sugar in a large mixing bowl and add the peanut butter mixture.
Powdered sugar can be really hard to get just right with its fluffy nature. Beat the sugar and peanut butter until combined well.
You can adjust the consistency slightly, adding a few tablespoons of sugar at a time if needed to smooth out.
Pour your fudge mixture into your prepared pan and press gently with the back of a spoon to even out.
I tried a metal spoon, wooden spoon, and spatula and liked the wooden spoon for the most, even top.
Honestly, fingers work really well to smooth also (just clean ones!)
Freeze your peanut butter fudge for at least one hour or set in the fridge overnight before cutting.
TIP: When I made the video, I needed the fudge quickly and put it in the freezer for an hour. It set pretty quickly.
To remove the fudge from the pan, lift the foil out of the pan and peel away from the fudge.
Place onto a cutting board and cut into 36 squares.
There will be a few cracks on the edges, and you can easily discard those.
Because peanut butter is sensitive to heat, I keep my fudge in a sealed container in the fridge when not serving.
Makes 36 squares (depending on how you cut)
4.66 from 83 votes
click the stars to rate!
Easy Peanut Butter Fudge Recipe
Author Trisha Haas – Salty Side Dish
Prep Time 10 minutes mins
Total Time 1 day d 10 minutes mins
Easy Peanut Butter Fudge Recipe! This fudge recipe with butter, sugar, peanut butter and the right amount of vanilla is not only the easiest homemade peanut butter fudge you will make, but is also so rich and decadent just a small slice will satisfy every dessert craving you have!
Ingredients
- 1/2 cup 1 stick, butter
- 2 cups brown sugar
- 1/2 cup half and half
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 cups powdered sugar
Instructions
Line an 8×8 square baking pan with foil and spray with nonstick cooking spray. Set aside.
Melt butter in a saucepan over medium low heat. Once melted, go to next step.
Add brown sugar and half and half to your melted butter sauce pan and heat on medium, stirring constantly.
Brown sugar/butter Mixture will begin to boil and when that happens, start the time for 2 minutes.
Boil for two minutes, as mixture will begin to bubble and rise in the pan. Continue to stir.
After 2 minutes. remove from heat.
Stir in peanut butter and vanilla until smooth.
Place powdered sugar in a large mixing bowl and add hot peanut butter mixture.
Mix peanut butter fudge until combined well.
Pour fudge into prepared pan and press gently with the back of a spoon to even top.
If you need fudge to be served quickly, put in freeze for an hour before cutting or place in fridge for 2 hours or overnight (for best set)
To remove peanut butter fudge from pan, lift foil out of pan and peel away from the fudge.
Place fudge onto a cutting board and cut into 36 squares.
Store fudge in air tight container in the fridge
Video
Notes
- STORAGE: in the video i stated that I put mine in the fridge, and we do because we live in the south and its very hot here….but having in the fridge too long can dry out if not completely sealed so if you live in an even tempered environment, its best in an air tight container on the counter.
Nutrition
Serving: 36slices | Calories: 143kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 59mg | Sugar: 19g
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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4.66 from 83 votes
