Easy Peanut Butter Fudge

This Easy 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

Easy Peanut Butter Fudge

Zona

This Easy Peanut Butter Fudge comes out so creamy and silky smooth it melts in your mouth. The texture and flavor are fantastic and decadent.

4.75 from 4 votes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Cool Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 191 kcal

Equipment

• 6x6x3 inch Square Cake Pan
• Party Bargains Parchment Paper | Size: 12 x 50
• Saucepan Nonstick with Glass Lid Black 2 Quart

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 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

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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

Serving: 1Calories: 191kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 66mgPotassium: 64mgFiber: 1gSugar: 16gVitamin A: 236IUCalcium: 8mgIron: 0.2mg

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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.