Peanut Butter Fudge

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

This recipe is also on my other site Zona's Lazy Recipes.