Easy peanut butter fudge becomes even more satisfying with crunchy peanut butter, giving each creamy square a subtle nutty bite. This five-ingredient stovetop recipe needs no condensed milk or candy thermometer and makes 49 small pieces in an 8-inch (20 cm) pan.
Why You'll Love This Peanut Butter Fudge
- Balanced sweetness: Salt and vanilla round out the powdered sugar without covering the roasted peanut flavor.
- Creamy with a little crunch: Small peanut pieces add texture without changing the soft, rich center.
- Made for sharing: A 7 × 7 cut produces 49 small squares for dessert trays or gifting.
- Make-ahead convenience: Prepare and chill the fudge before serving, making it practical for holidays, dessert trays, or gifting.
I keep this fudge chilled when I want a quick homemade dessert ready to serve. Its 49 small squares also make holiday gifting easy. The same make-ahead convenience makes 2 Ingredient Chocolate Fudge useful for a mixed candy box. Beside it, Peanut Butter Balls add a chocolate coating, while No-Bake Peanut Butter Bars bring a layered texture. That flexibility keeps this fudge useful for everyday treats and larger holiday trays.
I use crunchy peanut butter for small nutty pieces against the soft, creamy base. A little salt and vanilla balance the sweetness without hiding the roasted peanut flavor. The butter and peanut butter melt together before a gentle boil, which builds an even stovetop mixture. Powdered sugar thickens that warm base, helping the fudge set firmly enough for clean slices. Compared with Buckeye Candy, this fudge keeps that peanut butter flavor without a chocolate shell.
Key Ingredients for Peanut Butter Fudge
These five ingredients create the flavor, texture, and structure of the fudge.
- Crunchy peanut butter and butter: I use regular shelf-stable crunchy peanut butter with unsalted butter for a creamy base with small peanut pieces.
- Powdered sugar: For me, powdered sugar provides the sweetness and structure that help the warm mixture set into sliceable squares.
- Salt and vanilla paste: I add both to balance the sweetness and round out the roasted peanut flavor.
How to Make Peanut Butter Fudge
The printable recipe card contains the exact measurements, but this is how the method comes together.
1. Melt the peanut butter base: Melt the butter and crunchy peanut butter over medium heat, stirring until smooth. Bring to a gentle boil, then remove from the heat.
2. Mix in the remaining ingredients: Stir in salt, vanilla paste, and powdered sugar until fully mixed and smooth.
3. Pour, cool and chill: 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.
Tips for Peanut Butter Fudge
- Mix while warm: Add the powdered sugar promptly because it blends more easily while the butter mixture is still warm.
- Make a parchment sling: Leave paper above two sides of the pan so the firm fudge lifts out without breaking.
- Plan the cuts: Cut seven rows in each direction to produce 49 small, evenly sized pieces.
Storage
I keep the fudge in an airtight container in the refrigerator for up to one week. It can also be stored airtight at cool room temperature for up to one week; refrigerate it if the kitchen is warm.
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Recipe
Crunchy Peanut Butter Fudge
Ingredients
- 225 g unsalted butter - cut into pieces
- 250 g crunchy peanut butter
- ¼ teaspoon salt
- 1 teaspoon vanilla paste
- 360 g powdered sugar
Instructions
- Line an 8-inch (20 cm) square pan with parchment paper, leaving enough overhang on two sides to lift out the fudge.
- Add the 225 g unsalted butter and 250 g crunchy peanut butter to a medium saucepan. Cook over medium heat, stirring until melted and combined. Bring to a gentle boil, stirring occasionally, then immediately remove from the heat.
- Stir in the ¼ teaspoon salt , 1 teaspoon vanilla paste, and 360 g powdered sugar while the mixture is warm. Continue stirring until fully incorporated with no dry pockets or powdered-sugar lumps.
- Transfer the mixture to the prepared pan and spread it into an even layer. Cool at room temperature for 2 hours, then refrigerate for 1 hour, or until firm enough to cut.
- Lift the peanut butter fudge from the pan using the parchment paper. Cut it into a 7 × 7 grid to make 49 small pieces.
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!