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Pieces of Peanut Butter Fudge stacked on a gray surface and parchment paper.
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5 from 2 votes

Peanut Butter Fudge

This Peanut Butter Fudge is made with just a few simple ingredients and doesn't even require a candy thermometer. Perfect for an easy dessert!
Course Dessert
Cuisine American
Keyword candy, Christmas, fudge, peanut butter
Prep Time 20 minutes
Chilling time 2 hours
Servings 36 pieces
Author Danielle


  • 1 cup (230 grams) unsalted butter, sliced into tablespoon-sized pieces
  • 1 cup (250 grams) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • teaspoon salt
  • 3 and ½ cups (420 grams) powdered sugar


  • Line an 8-inch square baking pan with parchment paper or aluminum foil. Set aside.
  • Combine the sliced butter and peanut butter in a large saucepan and place it over medium heat, stirring occasionally, until the butter and peanut butter are melted and the mixture is completely smooth.
  • Remove from the heat and stir in the vanilla extract and salt. Whisk in 1 cup (120 grams) of powdered sugar at a time until well combined, then stir in the last ½ cup (60 grams) of powdered sugar until fully combined and smooth.
  • Scoop the mixture into the prepared baking pan and firmly press it down into one even layer. Smooth out the top, then transfer it to the refrigerator to chill for at least 2 hours.
  • Once the fudge is firm, slice it into pieces, and enjoy!



Store leftover fudge in an airtight container at room temperature or in the refrigerator for up to one week.
Freezing Instructions: Store in a freezer bag/container in the freezer for up to 3 months, thaw overnight in the refrigerator.
Peanut Butter: I suggest sticking with a creamy peanut butter like Jif or Skippy for this recipe.