By Lidey Heuck
Updated Oct. 24, 2023
- Total Time
- 15 minutes, plus at least 2 hours' chilling
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- 4(254)
- Notes
- Read community notes
This simple method for making homemade fudge takes only 15 minutes to throw together, and it calls for just five basic ingredients. This fudge is smooth, creamy and sweet, and it’s packed with peanut butter flavor. Because of its high butter content, fudge is best stored in the refrigerator, and it’s easiest to cut into squares after it’s been thoroughly chilled. The fudge can be served directly from the fridge, but for optimal creaminess, let it sit at room temperature for a half hour. While this recipe calls for an 8-inch-square pan, a 9-inch-square pan or rectangular pan with a similar volume works, too.
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Ingredients
Yield:50 pieces
- 1cup/226 grams unsalted butter (2 sticks), plus more for greasing the pan
- 1cup/260 grams smooth peanut butter (not natural)
- 1teaspoon vanilla extract
- ¼teaspoon kosher salt (such as Diamond Kosher)
- 3cups/330 grams confectioners’ sugar, sifted
Ingredient Substitution Guide
Nutritional analysis per serving (50 servings)
89 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
See AlsoLemon Poppy Seed Poundcake Recipe66 Recipes to Make in Your 8x8 Pan This SummerPeanut Butter Butterscotch Fudge Recipe33 Recipes to Make in Your 9x9 Pan This Summer1
Grease an 8-inch-square pan with butter. Line the bottom with parchment paper, then grease the paper.
Step
2
In a medium saucepan, combine the butter and peanut butter. Cook over medium-low heat, stirring often, until melted and smooth, 3 to 4 minutes. Do not let the mixture come to a simmer. Off the heat, stir in the vanilla and salt.
Step
3
Scrape the peanut butter mixture into a large bowl. Gradually add the confectioners’ sugar a few spoonfuls at a time, whisking until the sugar is fully incorporated after each addition. After all the sugar has been added, mix well with a rubber spatula until smooth.
Step
4
Transfer the mixture to the prepared pan and smooth the top. Cover with plastic wrap, pressing the plastic to the surface of the fudge. Chill for at least 2 hours, until set. Use a knife to cut the fudge away from the pan, then lift the parchment paper to remove it. Cut into 1-inch squares. Store fudge, covered, in the refrigerator for up to 5 days or freeze for up to 2 months (see Tip).
Tip
- To freeze, wrap individual pieces with parchment or wax paper. Wrap again with aluminum foil, then store in a resealable freezer bag. (You can also wrap the whole sheet of fudge before slicing, wrapping as you would with individual pieces.) Defrost fudge overnight in the refrigerator.
Ratings
4
out of 5
254
user ratings
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Cooking Notes
Sharon
50 servings in 8x8 pan. Lol.
jasx5
Perfect peanut butter fudge recipe! Yes, it calls for “not natural” pb but let’s keep it in perspective. You’re making fudge…with a cup of butter and 3 cups of confectioners sugar. The PB is the least of your concerns.
Lisa
When recipes like this call for smooth peanut butter, not natural, they mean Jif or Skippy or even Justin's. Something that is smooth and does not separate (no stir). And, NYT does have a peanut butter/marshmallow recipe: https://cooking.nytimes.com/recipes/2815-fudge. If that doesn't suit, the Jif recipe for same is pretty great: https://www.jif.com/peanut-butter/recipes/peanut-butter-fudge.
M. Zimmermann
I really hate the gunk that goes into “not natural” peanut butter. Does anyone have advice for substituting natural peanut butter (just peanuts and salt) into this recipe?
Nuts to you!
I added chopped pecans, about a 1/2 C or so at the end. Forgot the vanilla. Melt-in-your-mouth delicious.
Lynn
Would appreciate peanut butter brand suggestions. That’s difficult, legally, I suppose. Some are called “peanut butter spreads”. I wish NYT would publish a really good marshmallow peanut butter fudge recipe. Lost mine.
DKW
An 8x8 pan would yield 64 one-inch squares. 9" pan would, of course, give us 81 shallower pieces.
.
Ghee is butter, a dairy product.
Awful
I thought this recipe was disgusting. You might as well eat a cold stick of butter dipped in confectioners sugar with PB2. I couldn’t get it out of the pan without it crumbling into a million pieces. Complete waste of ingredients and time as it went straight into the bin after I tasted it.
Gayla
Nothing special, and pretty crumbly and a little chalky. And all that trouble with the parchment paper, what's the point? For any fudge, you can just oil the pan beforehand, and lift the candy out with a spatula when it's set and cut.
Drew Right
Mine turned out grainy. Could this be a result of not sifting sugar?
Gale
I love peanut butter and eat it by the spoonful from Trader Joe's "green label" (creamy unsalted) jar. However, I bought some JIF for our puppy and he doesn't like peanut butter. SHOCK, but since I had some "not natural" it was easy to combine with the other 4 ingredients to make this delicious, EASY fudge. I cut my pieces larger so there were not 50, but 25 pieces- not too large and not too small. I'll be making this again... and riding more miles!
Colorado Cook
Dad, Jillian and I liked this. Tastes like the inside of a Buckeye. A bit too buttery for me but not sure if the recipe works with reduced butter amounts. Would make again for gifts or parties.
terry
I used 1/2 creamy and 1/2 chunky peanut butter (Skippy). Very tasty and easy to make. Store in fridge for firmer texture in zip lock bag.
Christine
You can make this a little bit better if you add a little bit of melted chocolate on the top of it. It makes it taste like a Reese’s Cup.
Karen B
I had a hard time breaking up all the tiny lumps of conf sugar, and toward the end I applied my hand mixer, which quickly did the job. The fudge turned out well and left me wondering why the whole mixing process couldn’t have been left to the mixer.
Sophia
This was legitimately so good and super easy. I know the reviews seem really conflicting but I have no idea why people were saying it was bad. The texture was almost perfect and taste was amazing!
Kainoa’s mom
Sub Sunbutter for nut allergies
Awful
I thought this recipe was disgusting. You might as well eat a cold stick of butter dipped in confectioners sugar with PB2. I couldn’t get it out of the pan without it crumbling into a million pieces. Complete waste of ingredients and time as it went straight into the bin after I tasted it.
Drew
Mine crumbled as well.
David Holmes
So the peanut butter is not supposed to be natural? What is "unnatural" peanut butter?"
Heather
homogenized / i.e. that which is smooth at room temperature and doesn't need to be stirred. Natural peanut butter is made of just peanuts and salt generally, and doesn't work well for many baking recipes.
Ann
too sweet
jasx5
Perfect peanut butter fudge recipe! Yes, it calls for “not natural” pb but let’s keep it in perspective. You’re making fudge…with a cup of butter and 3 cups of confectioners sugar. The PB is the least of your concerns.
Dale (she/her)
Whoa - I closed my exercise ring whisking in all the powdered sugar. LOL. I would plan for more than 15 minutes for this recipe to get it all folded in. The pre-fridge tasting tells me this is going to be divine.
Angelica
From our Thanksgiving crowd not one person ate more than one because they taste just like frozen butter, the peanut does not come through. Plus, they don't look appealing.
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