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This homemade Peanut Butter Fudge is so creamy, smooth, and super easy to make! Using a handful of kitchen staple ingredients, this delicious fudge comes together in just 20 minutes, and all that’s left to do is set it and enjoy it.
Creamy, smooth and oh so delicious, this peanut butter fudge is one of my favorite things to make! It’s so easy to throw together and uses just a handful of staple ingredients you will definitely have on hand at home!
Creamy Peanut Butter Fudge
- Super Easy To Make
- Minimal Prep, Minimal Cleanup
- Simple, Kitchen Staple Ingredient List
- Super Quick to Make
- Freezer Friendly
Who doesn’t love fudge? It’s perfectly sweet and ideal for a quick and easy treat to satisfy your cravings! This recipe could not get any easier, it’s as simple as combining 6 ingredients, letting it set, and that’s it! You can also make fudge in advance because it’s freezer friendly, therefore you can enjoy this peanut butter fudge anytime you want!
Ingredient Notes
- Butter – I use unsalted to control the sodium.
- Brown Sugar – Dark or light.
- Peanut Butter – I like using smooth peanut butter for a creamy texture.
- Vanilla Extract – Without vanilla, our fudge may taste a little flat.
- Salt – Salt is imperative to balance the flavors, don’t skip it!
- Milk – I just used regular 2% milk. Lactose free milk will work as well.
- Powdered Sugar – Same as icing sugar or confectioners sugar.
- Peanuts – To top the fudge with, finely chopped. Completely optional
How To Make Peanut Butter Fudge
- Prep: Spray an 8 x 8 inch baking dish with cooking spray and line it with parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull the fudge out.
- Make fudge: In a medium saucepan, add the butter, milk, brown sugar and melt over medium heat until the sugar dissolves. Remove from heat and dd the peanut butter and stir continuously until smooth.
- Finish the fudge: Add the vanilla extract, salt and stir. Stir in all the powdered sugar until fully incorporated.
- Transfer to pan and set: Transfer to the prepared baking dish and smooth the top with a spatula. Sprinkle with chopped peanuts if preferred. Refrigerate for about an hour or until it sets.
- Cut and serve: Cut into pieces and serve.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
Can I Use Nut Butter?
Feel free to substitute the peanut butter for your choice of nut butter! Cashew, almond etc would all be great to make different varieties of fudge.
What Else Can I Add?
Feel free to mix it up and incorporate anything you see fit! Chocolate chips, different types of nuts such as walnuts, pistachios or almonds, you could even try it with crunchy peanut butter
How Long Does It Need To Set?
I say the longer the better! Sometimes I like to let mine set overnight so it isn’t too soft and squishy. I would recommend letting the fudge set for at least an hour. Letting it set is important because it will be easier to cut and enjoy – less mess, better end result!
Tips
- Make sure you leave “handles” of the parchment paper to grab onto to make lifting the fudge out the pan easy.
- Let your fudge set in the fridge, don’t try to speed up the process in the freezer. Slow and steady wins the race!
- You can use different sized pans depending on how thick you’d like the fudge to turn out.
Storing
Your fudge will last up to 2 weeks stored at room temperature. Keep in an airtight container or sealable bag in a cool, dark place. Leaving it out on the counter, possibly exposed to warm sunlight, can cause the fudge to sweat and become mushy.
The fudge will also last 3-4 weeks in the refrigerator. Keep it in an airtight container or a sealable bag. When you leave your fudge in the fridge, it will end up with a chewier bite versus a softer bite when left at room temperature. You may prefer either or; it’s up to you!
Freezing
Fudge will freeze well! Place the pieces of fudge you’d like to freeze on a foil lined baking sheet, with space between each one. Freeze for 1-2 hours or until almost solid. Wrap the fudge in the foil, then transfer it to an airtight container or sealable freezer bag. Your fudge will last 6 months – 1 year frozen.
Let the fudge thaw slowly overnight in the fridge when you’re ready to enjoy it. This will help prevent the fudge from sweating and getting too soft as it thaws.
More Great Recipes To Try
Peanut Butter Fudge
Ingredients
- ½ cup butter unsalted
- ⅔ cup milk
- 16 ounce brown sugar dark or light
- 1 cup peanut butter smooth
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar same as icing sugar or confectioners sugar
- ⅓ cup peanuts finely chopped, optional
Instructions
- Prep: Spray an 8 x 8 inch baking dish with cooking spray and line it with parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull the fudge out.
- Make fudge: In a medium saucepan, add the butter, milk, brown sugar and melt over medium heat until the sugar dissolves. Remove from heat and dd the peanut butter and stir continuously until smooth.
- Finish the fudge: Add the vanilla extract, salt and stir. Stir in all the powdered sugar until fully incorporated.
- Transfer to pan and set: Transfer to the prepared baking dish and smooth the top with a spatula. Sprinkle with chopped peanuts if preferred. Refrigerate for about an hour or until it sets.
- Cut and serve: Cut into pieces and serve.
Tips & Notes:
- Make sure you leave “handles” of the parchment paper to grab onto to make lifting the fudge out the pan easy.
- Let your fudge set in the fridge, don’t try to speed up the process in the freezer. Slow and steady wins the race!
- You can use different sized pans depending on how thick you’d like the fudge to turn out.
- Your fudge will last up to 2 weeks stored at room temperature. Keep in an airtight container or sealable bag in a cool, dark place. Leaving it out on the counter, possibly exposed to warm sunlight, can cause the fudge to sweat and become mushy.
- The fudge will also last 3-4 weeks in the refrigerator. Keep it in an airtight container or a sealable bag. When you leave your fudge in the fridge, it will end up with a chewier bite versus a softer bite when left at room temperature. You may prefer either or; it’s up to you!
- Fudge will freeze well! Place the pieces of fudge you’d like to freeze on a foil lined baking sheet, with space between each one. Freeze for 1-2 hours or until almost solid. Wrap the fudge in the foil, then transfer it to an airtight container or sealable freezer bag. Your fudge will last 6 months – 1 year frozen.
