Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Peanut Butter Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Susan
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 64 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This delicious peanut butter fudge recipe combines creamy peanut butter, unsalted butter, vanilla, and powdered sugar to create a smooth, sweet treat that can be garnished with colorful M&M’s. Perfect for a festive dessert or a sweet snack, this no-bake fudge sets in the refrigerator and is easy to make with simple ingredients.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter
  • 1½ cups creamy peanut butter (NOT natural or no-stir varieties)
  • 2 teaspoons vanilla extract
  • 3¼ cups powdered sugar, sifted
  • 1 tablespoon water (for the pan)

Optional Garnish

  • M&M’s, 2-3 per piece of fudge

Instructions

  1. Prepare the pan: Using the bottom of the 8×8 baking dish as a template, cut out a piece of parchment paper to line the pan. This will help smooth the fudge and protect the top during chilling.
  2. Cut parchment overhang: Cut enough parchment paper to hang over the sides of the pan, allowing easy removal of the fudge later.
  3. Water for parchment placement: Pour 1 tablespoon of water into the bottom of the 8×8 pan to keep the parchment paper in place.
  4. Line the pan: Place the parchment paper into the prepared 8×8 pan, ensuring it is flat and secure.
  5. Heat butter and peanut butter: In a medium microwave-safe bowl, combine 1 cup unsalted butter and 1½ cups creamy peanut butter. Heat in the microwave for 60 seconds, then carefully remove and stir until smooth.
  6. Add vanilla: Stir in 2 teaspoons of vanilla extract until fully incorporated.
  7. Incorporate powdered sugar: Gradually add 3¼ cups sifted powdered sugar, about 1 cup at a time, stirring thoroughly between additions until the mixture is smooth, stiff, and no lumps or streaks remain.
  8. Transfer fudge to pan: Pour the peanut butter mixture into the prepared 8×8 pan, using a spatula to spread it evenly.
  9. Smooth the top: Place the pre-cut parchment paper on top of the fudge and use it to smooth the surface. Leave the parchment on top as you refrigerate.
  10. Chill fudge: Refrigerate the fudge for 2 hours to allow it to set properly.
  11. Score fudge: Remove fudge from refrigerator. Take off the top parchment paper and use a sharp knife to lightly score the fudge into the desired serving size squares, without cutting all the way through.
  12. Lift fudge from pan: Using the overhanging parchment paper edges, carefully lift the fudge out of the pan onto a cutting board.
  13. Slice fudge: Warm a large, sharp knife under hot water, dry it, and cut the fudge completely along the scored lines for clean slices.
  14. Add topping: Place 2-3 red and green M&M’s on top of each fudge piece as decoration, if desired.
  15. Store the fudge: Keep fudge in an airtight container. It stays fresh for 3-4 days at room temperature or up to 1 week refrigerated. Freeze for 2-3 months if desired.

Notes

  • Store fudge in an airtight container to maintain freshness.
  • Fudge can be frozen up to 2-3 months; wrap tightly in plastic then place in a freezer bag. Defrost at room temperature before serving.
  • Choice of peanut butter affects flavor and color: Peter Pan is sweeter and darker; Skippy is lighter; Reese’s has an orange tint; JIF is saltier and lightest in color.
  • Do not use natural or no-stir peanut butter as it will affect texture.
  • Use warm knife to slice fudge for clean edges and easy cutting.

Find it online: https://stoveandlove.com/easy-peanut-butter-fudge-recipe/