This Peanut Butter Fudge comes out so creamy and silky smooth it melts in your mouth. The texture and flavor are fantastic and decadent. This recipe is also the perfect size to give as a gift.
This is a small batch made in a 6 inch cake pan and makes 9 – 16 pieces depending on how large or small you want the pieces to be.
How to store Peanut Butter Fudge
Store in an airtight container at room temperature for about 1 week (out of sunlight) or in the fridge for 2 to 3 weeks refrigerated. To freeze, wrap chilled fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge.
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How to make old fashioned Peanut Butter Fudge
Line a 6-inch square cake pan with parchment paper. (I cut mine 6”x10” so two sides are longer and stick up slightly)
Add the unsalted butter and peanut butter to a medium saucepan over medium heat and bring to a rolling boil, stirring occasionally.
Remove from heat and add in the powdered sugar, salt, and vanilla, stirring until completely mixed in.
Transfer to the prepared cake pan and smooth the top flat with a spatula.
Cool at room temperature, for about an hour, until set.
When the fudge has set, run a knife gently around the edges and invert it onto a cutting board.
Remove the parchment paper and cut into 9, 12, or 16 equal squares.
Serve and enjoy!
You may also enjoy
- Jack Daniel’s Whiskey Fudge
- Fudgy Brownies
- 4 Ingredient Peanut Butter Cookies
- Chocolate Peanut Butter Lava Cakes
- Tiramisu Cups
- 4 Ingredient Peanut Butter Oat Bars
Peanut Butter Fudge
Ingredients
- ⅔ cup unsalted butter (11 Tablespoons)
- ⅔ cup peanut butter, creamy or crunchy
- 2 cups powdered sugar
- 1 ¼ tsp vanilla extract
- ⅛ tsp salt
Instructions
- Line a 6 inch square cake pan with parchment paper. (I cut mine 6”x10” so two sides are longer and stick up slightly)
- Add unsalted butter and peanut butter to a medium sauce pan over medium heat and bring to a rolling boil, stirring occasionally.
- Remove from heat and add in powdered sugar, salt and vanilla, stirring until completely mixed in.
- Transfer to prepared cake pan and smooth top flat with a spatula.
- Cool at room temperature, about an hour, until set.
- When fudge has set, run a knife gently around edges and invert it onto a cutting board.
- Remove parchment paper and cut into 9, 12, or 16 equal squares.
Video
Notes
- Store in an airtight container at room temperature for about 1 week (out of sunlight) or in the fridge for 2 to 3 weeks refrigerated. To freeze, wrap chilled fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge.
- Nutrition is based on 16 pieces. Nutrition information is a guideline only, is calculated
automatically by third party software, and absolute accuracy is not guaranteed.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
This recipe is also on my other site Zona’s Lazy Recipes.
Bonnie
Monday 3rd of January 2022
Made some for the Family. They loved it. Could you make it with Almond or Sunbutter? Am allergic to Peanuts.
Zona
Tuesday 4th of January 2022
Hi Bonnie, I have not tested this recipe using either of those ingredients. I believe you can substitute them for peanut butter though. The texture may differ and if you try almond butter try to find a creamy almond butter because almonds are harder than peanuts and sometimes almond butter can be a bit thicker.
Judith
Monday 27th of December 2021
Hi zona..made ur peanut butter fudge today and I was amazed at how easy it went together..it’s delicious and I will be making it again and again! Thank you for sharing your wonderful recipes..love the fudge! It’s five star for sure!!
Zona
Monday 27th of December 2021
Hi Judith, I'm so happy you love this fudge! I do too :) Thank you so much for the lovely comment!