This easy peanut butter fudge is smooth, rich, and made with just 5 ingredients. No candy thermometer needed, just a quick method that sets into creamy squares every time.
Why You'll Love It
- Simple and Quick: Made with just 5 ingredients and no candy thermometer, so it's easy to prepare anytime.
- Smooth and Creamy Texture: It sets perfectly with a rich peanut butter flavor that isn't too heavy.
- Reliable Every Time: The method is straightforward and consistent, so you get clean, sliceable squares without guessing.
This is the kind of recipe that works well when you want something sweet that feels homemade but does not take much time to make. The texture stays creamy, the peanut butter flavor comes through clearly, and the ingredients are all simple. It is a great option for holidays, gifting, or keeping in the fridge for a quick dessert, especially if you also enjoy easy treats like 2 Ingredient Chocolate Fudge, Peanut Butter Balls, or Peanut Butter Bars.
What I like about this easy peanut butter fudge is how reliable it is. It comes together on the stovetop, sets well, and slices neatly once chilled. If you are looking for a peanut butter fudge without a candy thermometer, this is a good one to keep because it is straightforward and gives you that smooth, rich finish every time. If you enjoy homemade sweets like this, you might also like Buckeye Candy, Marshmallow Fudge, or Maple Fudge.
Key Ingredients for Peanut Butter Fudge
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Butter & Peanut Butter Base: I use unsalted butter and peanut butter because they melt together smoothly and create the rich base that gives this fudge its soft, creamy texture.
- Sweetness & Structure: Powdered sugar sweetens the fudge and helps it set properly, which is what makes this a reliable 5-ingredient peanut butter fudge.
- Flavor Balance: A little salt and vanilla paste make a big difference here. They round out the sweetness and give the fudge a fuller flavor.
How to Make Peanut Butter Fudge
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Melt and Combine the Base: In a saucepan over medium heat, melt the butter with the peanut butter, stirring until smooth. Bring to a gentle boil, then remove from heat.
2. Mix in the Remaining Ingredients: Stir in salt, vanilla paste, and powdered sugar until fully mixed and smooth.
3. Pour and Set the Fudge: Pour the mixture into a parchment-lined square baking dish, spread evenly, and let cool at room temperature. Refrigerate for 1 hour or until firm.
4. Slice and Serve: Lift the fudge out, cut into squares, arrange on a plate, and serve.
Variations
- Chocolate Top: Spread a thin layer of melted chocolate over the top before chilling.
- Crunchy Peanut Butter: Swap smooth peanut butter for crunchy if you want extra texture.
- Sea salt Finish: Add a light sprinkle of flaky salt on top for a sweet-salty contrast.
My Tips for Peanut Butter Fudge
Do not Overheat the Mixture: I stop once everything is melted and the mixture reaches a gentle boil, because too much heat can affect the final texture.
Mix while Warm: I find the powdered sugar blends much more smoothly when the mixture is still warm.
Chill before Slicing: Letting the fudge cool first at room temperature and then in the fridge gives cleaner squares.
Storage
I keep mine in a sealed container in the fridge; it stays fresh for a week, and you can even freeze it for longer.
Try These Fudge Recipes Next!
Recipe
Easy Peanut Butter Fudge
Ingredients
- 225 g unsalted butter
- 250 g peanut butter
- ¼ teaspoon salt
- 1 teaspoon vanilla paste
- 360 g powdered sugar
Instructions
- Cut the unsalted butter into pieces, then add it to a saucepan with the peanut butter. Place over medium heat and stir until everything is melted, smooth, and well combined.
- Bring the mixture to a gentle boil, stirring occasionally, then remove it from the heat.
- Add the salt, vanilla paste, and powdered sugar, and stir until the mixture is smooth and fully combined with no lumps.
- Pour the mixture into a square baking dish lined with parchment paper, leaving some overhang on the sides. Spread it out evenly with a spatula.
- Let the fudge cool at room temperature for 2 hours, then refrigerate for 1 hour, or until firm enough to cut.
- Lift the fudge out of the dish using the parchment paper, place it on a cutting board, and cut into squares. Arrange on a plate and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
You make it look super easy, thanks for the detailed recipe!