Peanut Butter Fudge (Printable)

A creamy, melt-in-mouth peanut butter confection with smooth texture and sweet balance.

# What You'll Need:

→ Base

01 - 1 cup unsalted butter (225 g)
02 - 1 cup creamy peanut butter (250 g)
03 - 1 teaspoon pure vanilla extract

→ Sweetener

04 - 3 ½ cups confectioners sugar, sifted (420 g)

# How-To:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, combine unsalted butter and creamy peanut butter. Stir constantly until melted and smooth, about 3 to 4 minutes.
03 - Remove saucepan from heat and stir in pure vanilla extract.
04 - Gradually add sifted confectioners sugar, stirring vigorously until fully combined and the mixture is smooth and thick.
05 - Pour the mixture into the prepared pan and smooth the surface with a spatula.
06 - Refrigerate the mixture for at least 1 hour until firm.
07 - Lift the fudge from the pan using the parchment overhang and cut into 36 squares. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes impossibly rich and indulgent, but comes together in less time than it takes to watch a TV episode.
  • No tempering, no double boiler fussing—just honest ingredients that let the peanut butter shine without apology.
  • The texture is so melt-in-your-mouth it feels like a small luxury you actually made yourself.
02 -
  • Never skip sifting the confectioners sugar—I've made unsifted fudge and it turns grainy and separated, almost gritty instead of smooth.
  • If your fudge doesn't set up properly, it's usually because the sugar wasn't fully sifted or the pan wasn't properly chilled; refrigeration time is not negotiable.
03 -
  • Use a small ice cream scoop or parchment-wrapped hands to make fudge balls instead of squares for a more elegant presentation.
  • If your kitchen is warm, chill the saucepan in the freezer for 5 minutes before melting the butter and peanut butter—it helps everything set faster and more evenly.
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