Creamy Peanut Butter Fudge
Four ingredient fudge made by melting butter and peanut butter, then folding in vanilla and powdered sugar.
Equipment
- 8 inch square pan
- Parchment paper
- heavy saucepan
- Wooden spoon
Ingredients
Main Ingredients
- 1 cup creamy peanut butter chunky also works
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 3 cup powdered sugar spooned and leveled
Instructions
Cooking
- Line. Line an 8 inch square pan with parchment.
- Melt. Melt the butter over low heat, then stir in the peanut butter until smooth and glossy.
- Flavor. Remove from the heat and stir in the vanilla.
- Sweeten. Fold in the powdered sugar gradually until the mixture is thick like play dough.
- Chill. Press into the pan, level the top, and chill about 1 hour before cutting into 16 squares.
Notes
Substitutions: Chunky peanut butter adds crunch.
Tips: Keep the heat low so the butter does not brown.
Storage: Keep at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 2 months.
Nutrition is calculated for one square.