Peanut Butter Fudge

easy peanut butter fudge made with only 4 ingredients

Course Dessert

Cuisine American

Keyword fudge

Prep Time 10

Refrigeration Time 1

Total Time 1 10

Servings servings

Calories 323kcal

Author Emma Chapman

Ingredients

1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
4 ¼ cups powdered sugar confectioner's sugar
½ teaspoon flaky sea salt optional

Instructions

In a large pot, melt the butter and peanut butter together, stirring so they incorporate well. As soon as the mixture comes to a boil, remove from heat.
Stir in the vanilla extract. Take care as you do, because when you add extract to a hot liquid it can boil up and spit at you.
Then stir in the powdered sugar until a thick paste forms.
Cover an 8×8 pan with parchment paper.
Press the fudge into an even layer in the prepared pan.
Sprinkle with sea salt if using.
Cover and refrigerate for at least an hour. Slice and serve!

Notes

I like fudge to be firm enough that it holds it shape well as you cut it, but still chewy when you bite into it. If you like your fudge on the softer side, you can reduce the powdered sugar to 4 cups.

This homemade fudge will only take about an hour to set in the refrigerator, but I often make this the night before and just let it sit in the refrigerator overnight before cutting.

While peanut butter fudge does not have to be refrigerated for storage, it will keep longer this way. Also, keep in mind the butter can melt if the fudge gets too warm.

Nutrition