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!
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
Easy Peanut Butter Fudge Recipe
- Total Time: 5 minutes
Description
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!
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: ¼ teaspoon salt
Instructions
- Butter an 8-inch square baking pan then line with a piece of parchment paper with the 2 sides overhanging 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.
- Press the fudge 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.
- Let cool to room temperature then cover and refrigerate for 4 hours until set and firm.
- Cut into squares.
- Store in an airtight container at room temperature for a week, or 2-3 weeks in the refrigerator.
Notes
Use a commercial brand of peanut butter such as JIF or Skippy.
Don’t substitute margarine for the butter. It may not set properly or have the right texture.
Let come to room temperature before eating, it’s creamier.
I find I get a neater slice if the fudge is at a cool room temperature (after chilling and setting in the refrigerator). Clean the knife and dip the knife into hot water between each slice.
Have the pan buttered and lined before starting so you can get the fudge into the pan without delay. As it cools it gets harder to smooth.
- Prep Time: 2
- Cook Time: 3
- Category: Dessert
- Cuisine: American
Keywords: fudge, candy, holidays, peanut butter, easy
I love peanut butter! This is truly the easiest fudge recipe. Definitely a keeper!
Thanks so much, Angie!
Can I use extra peanut butter instead of the crushed peanuts
Hi Kimberly, Adding extra peanut butter will change the ratio of wet to dry ingredients, changing the texture of the fudge. In that case, it might not set properly. You can leave the crushed peanuts out if you like. They just add crunch and extra flavor.
There was no recipe for this 4 ingredient peanut butter fudge. Can you please send it to me.
Hi Raven, the recipe is down in the recipe card at the bottom of the post. I will also email the recipe directly to you.
A fantasia of taste, looking good again
★★★★★
Thanks, Cookie Monster!
They look delicious! I can even imagine a little flaky sea salt sprinkled on top. Yum!
Oh yes! Thanks so much, Susan!
Mmm peanut butter fudge!! This is drool-worthy my friend. I love fudge! And PB. So this is a clear winner
★★★★★
It's irresistible! Thanks so much, Katherine!
i love peanut butter in everything!
It's so good!
It was quick and easy and it melted in your .outh
★★★★★
So happy you liked it, Abi! Thanks so much!
While I prefer an old-fashioned fudge most of the times, a will never refuse a simplified version, either (Especially when peanut butter is involved). This looks soooo good - wonderful texture!
★★★★★
Thanks so much, Ben!
We always have some home made fudge at Christmas, Kelly. Usually it's just my standard peppermint fudge but I love this and it's easier so might give it a go this year instead. Thanks for posting!
★★★★★
Thanks so much, Neil!
I don't like peanut butter plain or in sandwiches, but I love it in desserts! Your fudge looks dreamy!! And SO easy---a win-win!!
Thanks, Liz!
Absolutely delicious peanut butter fudge. Super simple and truly divine.
Thanks, Balvinder!
You're right - This is SO easy! My mother always made fudge , but I never followed in her footsteps in that respect. I love fudge, especially pB fudge. I am so going to make this. Thanks for sharing. I hope you and your family have a wonderful holiday season!
★★★★★
Thanks MJ! You too!
I was just thinking of my grandmothers peanut butter fudge the other day, and I’m inspired to make some! I will need to use your recipe, as hers is long lost…
Hope you enjoy it, David! Thanks so much!
This looks so good! I like peanut butter!
Thanks Maria!
All I can say is WOW. This is not only the easiest peanut butter fudge recipe but it is hands down the best!
Thanks so much, Trebor! So happy you liked it!
Hi, can’t wait to try this. Thank you!
Thanks Jetta! Hope you like it!
Amazingly easy and incredibly delicious....it's so good I almost wish I hadn't seen it. I will really have to use self control . It's just perfect
★★★★★
So happy you liked it, Jessica! Thanks so much!
Peanut butter perfection! Thank you so much
★★★★★
Thanks so much, Pat! So happy you liked it!
Why on Earth would you not use chunky pnut butter for this yummy recipe?
You definitely could, Pat!
I had to add extra peanut butter and butter to get it wet enough to mix. Not sure why I had this problem and nobody else seems to be having the same problem.
Hi Gayla, I'm not sure what could be happening. Are you using a commercial brand of smooth peanut butter? Crunchy peanut butter has less liquid when melted because the chunks of peanuts take up space. The only other thing I can think of is measuring the confectioners' sugar by weight.
For some reason when I added the powdered sugar to the peanut butter/butter mix it stayed very wet and liquidy and was not thick like how it was in the photo. Will it still become fudge??
Hi Luna, it does firm up upon cooling. Measuring the powdered sugar by weight will give the most accurate measure. If there is too little powdered sugar it can be too loose. Too much, and it will be too thick.
Can you use salted butter and omit the salt in the recipe?
Thanks
Hi Natalie, that should be fine. It may be slightly saltier since 2 sticks of butter have about .6 teaspoon of salt and the recipe calls for an optional .25 teaspoon.
Easiest fudge I've ever made! So creamy and delicious. I know what I'm giving for Christmas gifts this year!
So happy you liked it, Jan! Thanks so much!
This is the best peanut butter fudge recipe. It will be my go to recipe from now on.
So happy you liked it! Thanks Toni!
Recipe was very easy to follow and it turned out great. This recipe wasn't as sugery as some are, cant't wait to try this with different add ins. This will definitely make my annual cookie list.
★★★★★
So happy you liked it, David! Thank you!
My daughter cant have dairy so I tried this with vegan butter. It was so thick I couldn't stir it. It came out almost like cookie dough. I was finally able to mix it all and get rid of the white streaks but I'm not sure how it'll taste. Once it cools I'll try a piece.
Does the butter really make the difference or is it supposed to be that thick?
Hi Stella, yes the melted butter provides the liquid (along with the melted peanut butter) for the sugar to dissolve in. The fudge is on the thicker side before pressing into the pan (see the above photo). Even using margarine and natural peanut butter can negatively affect the consistency and setting of the fudge, so I'm not sure how vegan butter would turn out.
Can we use stove top instead of microwave?
Hi Stephanie, you can. Just be careful that it doesn't scorch on the bottom of the pan.
I added crushed Butterfingers to the mix and it’s absolutely delicious!!! Thanks for this easy recipe.
★★★★★
That sounds insanely good! Thanks Kendall!
I only tried making fudge once before and it was a mess. Tried this last night, with doubts that it would turn out or taste decent. It was a smash! Easy and so good.
★★★★★
So happy you liked it, Jane! Thanks so much!
Flavor is delicious!.. consistency was too soft and sticky. Didn’t set up good. I used skippy natural pb … is that the problem?
Hi Lacey, yes, using natural peanut butter affects the ability of the fudge to set.
This was exactly the recipe I needed! Turned out perfect! Just the right amount of sweet.. which lead to NOT ENOUGH MADE! Thank you for sharing!
★★★★★
So happy you liked it, Heather! Thanks so much!
I have a crazy question, what is the difference between powdered sugar and confectioner's sugar? Which do you recommend for a little firmer texture instead of a gooey texture?
Hi Dilene! Confectioner's sugar and powdered sugar are the same thing. It's also called icing sugar. I haven't had my fudge turn out gooey. You could be sure to measure everything correctly. Also when it's chilled it's firmer than when it's at room temperature. Adding slightly more sugar may make a firmer fudge, but it may be more crumbly.