Easy Peanut Butter Fudge Recipe (VIDEO)

Name: Easy Peanut Butter Fudge Recipe
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup (2 sticks or 227g) unsalted butter; 1 cup (260g) creamy peanut butter; 1 teaspoon vanilla; 4 cups (460g) sifted confectioners’ sugar; optional: 1/4 teaspoon salt

December 8, 2021 by Kelly 72 Comments

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This smooth and creamy, Easy Peanut Butter Fudge recipe is quick and simple to make in less than 5 minutes with only 4 ingredients. A fool-proof, never fail recipe perfect for the holidays!

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Why you’ll LOVE this Peanut Butter Fudge recipe:

Addictive peanut butter flavor
Super creamy and smooth
A pinch of salt balances the flavor so it’s not cloyingly sweet
Only 4 ingredients
Fool-proof, never fail recipe
Super easy
Less than 5 minutes to make
Never flakey or gritty
Always sets
No boiling sugar
No thermometer

Easy, Microwave Peanut Butter Fudge

This 5 minute Peanut Butter Fudge is made in the microwave. It’s not only the easiest peanut butter fudge, it’s the creamiest and smoothest with rich, peanut buttery flavor.

No cook Peanut Butter Fudge makes a melt in your mouth fudge without the fuss of boiling sugar, taking the temperature, testing for a soft ball. It also spares you the frustration of a fudge that doesn’t set or has a gritty, flaky texture.

Simply melt butter and peanut butter in the microwave, then stir in powdered sugar.

I bet you’re thinking it’s so easy that it can’t make the best fudge. That’s what I thought before I turned my kitchen into a peanut butter fudge taste testing factory.

The BEST Peanut Butter Fudge Recipe!

I did a side by side taste test of the highest rated peanut butter fudge recipes to find the world’s best peanut butter fudge. Here are some of the ones I tried:

Old fashioned peanut butter fudge – made by boiling milk and sugar until it reaches the soft ball stage then stirring in peanut butter. This method requires either a thermometer or testing by dropping some into a glass of ice water to determine its texture. This can be tricky for those not experienced in making candy. Some recipes call for boiling for 2 ½ minutes, which in the comment sections, many people had problems with because of the differing heat of stoves and the conductivity of different pans.

Even with a thermometer, I found this method made a drier, grainier fudge that flaked when cutting.

Peanut butter fudge with marshmallow cream or marshmallowfluff – butter, milk, and sugar are cooked until the soft-ball stage then marshmallow cream and peanut butter are stirred in. I wasn’t crazy about the texture and in the comments some people had trouble getting theirs to set properly.

Peanut butter fudge with marshmallows – marshmallows are melted in milk then sugar is added and cooked. Finally, peanut butter is stirred in. I thought this method had promise because the gelatin in the marshmallows would help set the fudge. However the texture wasn’t my favorite and again, some people had trouble with the fudge setting.

Peanut butter fudge with powdered sugar (confectioners’ sugar) – Although it’s the easiest and most fool proof, I didn’t anticipate that this method would be my favorite. Without fancy ingredients like marshmallow cream or a fussy cooking method, I thought it would be an inferior fudge, albeit an easier one.

Much to my happy surprise, peanut butter fudge with confectioners’ sugar was the absolute creamiest with a perfectly smooth texture and a rich, peanut buttery taste. Added to it being absolutely simple to make in less than 5 minutes, I’m pretty sure I just found the best peanut butter fudge in the world!

Peanut Butter Fudge ingredients:

Peanut Butter – Use a smooth, commercial brand of peanut butter like JIF or Skippy. Natural peanut butter may separate and become oily in the fudge.
Butter – unsalted if you’re using salt or salted if you’re not.
Powdered Sugar – (Confectioners’ sugar) Sift your sugar so the fudge is perfectly smooth. I like to mix the fudge and get it into the pan as quick as I can
Vanilla – the ingredient that makes this a 4 ingredient fudge instead of a 3 ingredient fudge. Vanilla adds a wonderful rounded flavor to the fudge.
Salt – optional, but it really balances the sweetness and brings out the flavor. If you use salted butter, it’s not needed.

How to make Peanut Butter Fudge

Butter an 8 by 8-inch square baking pan then line with a piece of parchment paper with the 2 sides over hanging for easy removal.
Put butter and peanut butter in a large bowl and microwave until both are melted and liquid, about 3 minutes. Whisk until thoroughly combined.
Stir in the vanilla and salt, if using.
Add the powdered sugar and stir until no white streaks remain.
Pour into the prepared pan and smooth with a spatula. If you’d like a swirly pattern on top, press the edge of a spoon around the surface.
Refrigerate for 4 hours until set and firm.
Slice into squares.

Variations and add ins

Homemade Peanut Butter Fudge is irresistible as is, but to take it over the top, try some of these variations and add ins:

Chocolate peanut butter fudge – stir ¾ cup chocolate chips in the warm mixture before spreading in the pan.
Reese’s Peanut Butter Fudge - stir ¾ cup chopped Reese’s Peanut Butter Cups in the warm mixture before spreading in the pan.
Reese’s Peanut Butter Chips Fudge - stir ¾ cup Reese’s Peanut Butter Chips in the warm mixture before spreading in the pan.
Butterfinger Peanut Butter Fudge - stir ¾ cup chopped Butterfinger candy bars in the warm mixture before spreading in the pan.
Double Peanut Butter Fudge - stir ¾ cup chopped peanuts in the warm mixture before spreading in the pan.
Keto Peanut Butter Fudge – for a sugar free peanut butter fudge, substitute the same amount of Swerve Confectioners’ Sugar for the powdered sugar.

Peanut Butter Fudge FAQs

How to store Peanut Butter Fudge

Store in an airtight container at room temperature for a week, or 2-3 weeks in the refrigerator.

Can Peanut Butter Fudge be frozen?

Yes. Wrap the chilled fudge in plastic wrap then place in a plastic freezer bag. Store for up to 2 months. Let thaw in the refrigerator overnight.

Recipe adapted from Alton Brown