Peanut-Butter Fudge Recipe

Published: Oct. 5, 2022

Overview

A rich, decadent treat with minimal effort, this Peanut-Butter Fudge combines creamy peanut butter, buttery sweetness, and a touch of vanilla for a nostalgic, indulgent dessert. Total Time: 10 minutes active prep + 1½ hours chilling.

Ingredients

• 2 cups (246 grams) confectioners’ sugar, sifted (ensure no lumps for a smooth texture)

• 12 tablespoons (170 grams) salted butter (softened to room temperature)

• ½ cup (110 grams) dark brown sugar (light or dark, depending on desired depth of flavor)

• 1 (16-ounce/454-gram) jar conventional creamy peanut butter (e.g., Skippy; natural peanut butter works with adjustments, see notes)

• 1½ teaspoons vanilla extract (pure for best aroma)

• Roasted, salted peanuts (roughly chopped, for topping)

• Mini chocolate chips (or alternative, e.g., salted caramel chips; for topping)

Preparation

Step 1: Prepare the Baking Pan

Line an 8-inch square baking pan with parchment paper, ensuring a 2-inch overhang on two opposite sides. This prevents sticking and simplifies removal of the fudge block. Set aside.

Step 2: Cook the Peanut Butter Base

In a medium saucepan, melt the salted butter over medium heat until fully melted and foamy. Add the dark brown sugar and stir constantly to dissolve the sugar, bringing the mixture to a gentle simmer (2–3 minutes). Remove from heat and stir in the peanut butter until completely incorporated and smooth (5–7 minutes). The mixture will be thick and glossy.

Step 3: Combine with Confectioners’ Sugar

Transfer the warm peanut butter-butter mixture to the bowl with sifted confectioners’ sugar. Add the vanilla extract. Using a hand mixer on low speed, beat the ingredients just until combined—do not overmix (overmixing causes graininess). Scrape down the bowl mid-mix if needed for even consistency.

Step 4: Shape and Chill

Transfer the fudge batter to the prepared pan and spread evenly with a spatula (aim for a ½–¾ inch thickness). Immediately top with chopped peanuts and mini chocolate chips, pressing them lightly into the surface to ensure adhesion. Let cool at room temperature for 10 minutes, then refrigerate for 1½ hours until firm.

Step 5: Cut and Store

Once chilled, lift the fudge block using the parchment overhang and place it on a cutting board. Cut into small, uniform squares (typically 16–24 pieces). Store in an airtight container:

• Cool room temperature (65–70°F/18–21°C): Slightly softer texture, consume within 5 days.

• Refrigerator: Firmer texture, lasts up to 1 week.

Chef’s Notes

• For a nutty twist, substitute roasted pretzels or toffee bits for the peanuts/chocolate chips.

• If using natural peanut butter (no-stir), add ¼ teaspoon extra salt and warm it slightly before mixing to ensure smoothness.

• For a richer fudge, use salted caramel chips instead of chocolate chips (per user feedback).

User Comments

• "Made this and added cannabis oil—wowza!"

• "Maria, my jar of peanut butter lists these ingredients: peanuts, sugar, oil, and salt. Those don't seem that 'awful.' Also, this is a recipe for fudge. Meant as a once-in-a-while treat."

• "Yum! It was great — couldn’t use Skippy/conventional because my co-eater has a soy intolerance. But even with the natural creamy no-stir I used (with a little extra salt thrown in), it turns out great. Next time I’d make it with pretzels on top too."

• "Ridiculously easy to make. I never make desserts or sweet things. I made this — and while I thought I had made it a bit dry/brittle, everyone raved about it. I mean: butter, peanut butter, sugar…..difficult to go wrong. It’s insanely sweet — but you don’t need much. Very good, I’ll make again."

• "So good and easy!"

• "Made this using Trader Joe’s salted caramel chips instead of chocolate chips. WOW!! Will be doing it this way from now on!"

Enjoy this classic, crowd-pleasing fudge—perfect for gatherings or a sweet solo indulgence!