Ever craved a peanut butter fudge recipe in the middle of the night and—oops, surprise—you don’t want to wrestle with candy thermometers or heaps of complicated instructions? Been there. Honestly, last week I had a moment, staring at my pantry, wishing I could just magic up a sweet treat as easy as this one. Trust me, if you love crazy-simple desserts like this classic peanut butter cookies or even a wild reeses cheese ball peanut butter bliss dessert recipe, you’ll be head over heels for this. Read on for what might become your new late-night kitchen superpower. 
Table of Contents
Peanut Butter Fudge Ingredients
Okay, let me be clear. You don’t need a giant shopping list for this peanut butter fudge recipe. It’s one of those “wow-this-is-it?” kind of recipes, which I just love. Here’s what you’re hunting for:
- Peanut butter – creamy or chunky, but don’t get too fancy. Classic old-school Jif or Skippy does the trick.
- Butter – unsalted, so you’re the boss of the salt level.
- Vanilla extract – the good stuff if you have it, but nobody’s judging store-brand.
- Powdered sugar – you can sift it, but honestly, I never do and it comes out fine.
- That’s it. Four things. It’s as simple (and a little wild) as that.
For anybody wondering can you swap in almond butter or go super healthy—well, maybe, but it won’t taste like a five-star nostalgia hit. 
How to Make Peanut Butter Fudge
Alright, here’s the real tea on how you pull this peanut butter fudge recipe together. First, I always recommend grabbing your sturdiest saucepan, not the one with the wobbly handle grandma “fixed” with some mystery glue. Melt the butter over low heat (don’t let it burn, though… learned that lesson the crispy way). Stir in the peanut butter until both melt together; it should look smooth and glossy.
Take it off the heat and add vanilla because that just wakes up the flavor, in my opinion. Then, dump in your powdered sugar a little at a time—don’t try to rush it. You’ll get arm workout vibes but keep folding until everything’s combined and kinda thick, almost like playdough.
Press it all into a parchment-lined pan (I use an 8×8), level it out, and pop it in the fridge for about an hour. That’s pretty much it. Slice, eat, repeat. My family’s never waited for it to set fully, to be honest. 
“I was certain I’d mess this up, but it turned out perfect—my husband honestly thought I’d bought it from a bakery!” – Megan G.
How to Store Peanut Butter Fudge
You’ve made it, and…you have leftovers? (Rare in my house!) Here’s what you do. Store your peanut butter fudge in an airtight container. You can leave it on the counter if you like it softer, up to five days. If you want it a tad firmer—fridge is your friend. Just toss some wax paper between layers so it doesn’t glue itself into one big fudge brick.
A little secret? It tastes amazing cold. Sort of like a candy bar, rock-solid but melts on your tongue. Still, don’t stash it out in the sun or anything crazy—made that mistake at a picnic and ended up with peanut butter soup.
If you’re into making a peanut butter trifecta, you can pair this with recipes like coconut flour peanut butter cookies or maybe blend up a peanut butter banana smoothie. That’s a party. 
Can You Freeze Peanut Butter Fudge?
Honestly, yes. Peanut butter fudge freezes better than most relationships. Toss it into freezer-safe bags or wrap chunks in foil. It’ll stay good for two months, easy. To eat, just thaw a piece at room temp for like 20 minutes (if you can wait that long—sometimes I just eat it frosty).
Freezing lets you make a ton in advance, perfect for holidays, bake sales, or whatever wild plans you have. I don’t notice much taste difference after freezing either. Still soft, still peanut-buttery, still gets everyone pumped.
Nutrition Facts (per serving)
So, here’s the straight talk. Each chunk of peanut butter fudge isn’t exactly “diet food,” but hey, everything in moderation, right? For a typical batch sliced into small squares, you’re looking at these numbers (roughly):
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- Calories: 110-130 (depends on peanut butter brand)
- Fat: 7g (they don’t call it fudge for nothing)
- Protein: 2g (it’s got peanut butter, after all)
- Carbs: 15g (mostly from the sugar)
I call this “fuel for the soul” food, not for athletic performance…
Serving Suggestions
Okay, you want to boost your fudge game? I got you.
- Sprinkle sea salt on top before chilling, for fancy vibes.
- Toss in a handful of mini chocolate chips or candy pieces.
- Crush some pretzels and mix in for a little crunch.
- Serve with cold milk or even a scoop of vanilla ice cream if you’re feeling truly wild.
Pair with hot coffee in the morning, no joke, and you’ll be cross-eyed with happiness.
Common Questions
Q: Can I use natural peanut butter?
A: You can, but the fudge might be a little oilier and softer. Jars with the oil on top aren’t my go-to for this, honestly.
Q: Can I add chocolate?
A: Of course. Melt some chocolate chips in with the peanut butter, or swirl chocolate on top before chilling. You do you.
Q: Is there a sugar substitute that works?
A: Powdered sugar works best for the right texture, but if you try something like a monk fruit powdered blend, let me know how it goes (I honestly haven’t braved it yet).
Q: How long does it take to set?
A: Usually one hour in the fridge, but if you’re impatient (me!), 30 minutes in the freezer works pretty decent.
Q: How do I make it less sweet?
A: Use a little less powdered sugar or mix in chopped, salty nuts for balance.
Go Make This Fudge Already!
So, there it is. The magic of a peanut butter fudge recipe, no sweat or stress. Keep it simple, play with flavors if you wanna, and honestly—don’t be surprised if you end up making it weekly like I do. If you’re interested in learning variations, check out these ideas for the Easiest Peanut Butter Fudge Recipe, spin up the Old Fashioned Peanut Butter Fudge, or explore Creamy Peanut Butter Fudge – Barefeet in the Kitchen. Trust me, this fudge will make you the kitchen hero—whether it’s for you or the whole block.
Now go—get messy and treat yourself!
Peanut Butter Fudge
Ingredients
Main ingredients
- 1 cup creamy or chunky peanut butter Classic old-school Jif or Skippy works well.
- ½ cup unsalted butter This allows you to control the salt level.
- 1 teaspoon vanilla extract Use high-quality vanilla extract if possible.
- 3 cups powdered sugar Sifting is optional.
Instructions
Preparation
- Melt the unsalted butter in a sturdy saucepan over low heat, making sure it doesn’t burn.
- Stir in the peanut butter until both are smooth and glossy.
- Remove from heat and stir in the vanilla extract.
- Gradually add the powdered sugar, folding until fully combined and the mixture is thick like playdough.
- Press the mixture into a parchment-lined 8×8 inch pan and level it out.
- Chill in the refrigerator for about one hour before slicing.
