Peanut Butter Fudge Recipe (2024)

This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It's soft and creamy and great for the holidays and special occasionsor just because!

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This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It’s soft and creamy and great for the holidays and special occasionsor just because!

This fudge makes a great addition to treat tins alongside Peanut Butter Balls, Nutella Rocky Road Fudge, and Shortbread Christmas Crack for the holiday season.

Peanut Butter Fudge Recipe (2)

Table of Contents

Peanut Butter Fudge with Powdered Sugar

One of my greatest indulgences when I was growing up was Peanut Butter Fudge. This homemade peanut butter fudge recipe is creamy, peanut buttery perfection. It’s soft and flavorful and just melts in your mouth!

Peanut Butter Fudge Recipe (3)

Why I love this Easy Peanut Butter Fudge Recipe

This 5 Minute Peanut Butter Fudge is just what it sounds like – it takes just 5 minutes to cook, and it’s incredibly easy to make, too!

Unlike many fudge recipes, this recipe uses half and half instead of regular milk. This helps add to that rich flavor and creamy texture that I’ve come to love so much about peanut butter fudge!

I also make this Peanut Butter Fudge with Powdered Sugar instead of granulated sugar because you get a smoother fudge.

You don’t need any fancy equipment (other than a hand mixer) to make this deliciousfudge recipe. It’s a really easy recipe, and there’s no candy thermometer required!

All of the ingredients in this recipe are likely already in your refrigerator or pantry!

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  • Creamy Peanut Butter – You’ll want to use creamy for best results; I prefer Jif Creamy.
  • Vanilla Extract – I’m a firm believer that you shouldn’t use imitation vanilla; pure vanilla extract (affiliate link) can add so much to a recipe!
  • 8×8-inch Baking Pan – I recommend using one with straight sides to keep everything cohesive, but any 8×8-inch pan will do.
  • Medium Saucepan – I personally like and recommend using a heavy non-stick pan for this recipe because it gets the job done and is a lot easier to clean.
  • Hand Mixer – I love my KitchenAid hand mixer (affiliate link) for quick recipes; my stand mixer is great but not always necessary, and this keeps things easy.

Substitutions for this Easy Homemade Peanut Butter Fudge

Since fudge is a candy, it’s actually very dependent upon the ingredients and process to turn out properly.

I do not recommend substituting peanut butter for another nut butter in this recipe because they can have very different consistencies (almond butter is much thicker and Nutella is much stickier for example). I also don’t recommend using all natural peanut butter. I personally use Jif Creamy for this recipe.

However, you can use salted butter instead of unsalted and you can also use granulated sugar instead of light brown sugar, if desired, just note that you will lose some of that caramelly flavor.

Prepare your pan and the powdered sugar before you start cooking so you can move quickly through the recipe for the best results.

How to make Easy Peanut Butter Fudge

Step 1: Melt the butter and brown sugar in a saucepan until it begins to boil. Boil for 1 minute and 45 seconds, then remove from heat.

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Step 2: Stir in the peanut butter and vanilla immediately until mostly smooth.

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Step 3: Pour the peanut butter mixture into a large bowl with the powdered sugar. Then, immediately whip them together with a hand mixer until smooth. Work fast because the fudge will want to start crusting.

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Step 4: Quickly transfer the creamy peanut butter fudge mixture to a parchment-lined baking pan and allow it to set fully before slicing.

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Tips for making Peanut Butter Fudge with Powdered Sugar

1. Do NOT use all-natural peanut butter, as it has a higher amount of oil in it and can cause the fudge to separate. However, you can use crunchy peanut butter if you’d like.

2. Grease your baking pan with cooking spray, not butter. Or line it with parchment paper so you can easily remove the whole pan of fudge.

3. Using powdered sugar over granulated sugar yields a smoother, creamier fudge.

4. If your powdered sugar is lumpy, make sure to sift it or whisk the lumps out of it before adding it to the peanut butter mixture.

5. Make sure that once the mixture comes to a boil, you boil for 1 MINUTE 45 SECONDS ONLY, no more, no less. Like no-bake cookies, this timing is important to the final texture of the fudge, as we want to be able to control the water content of the mixture.

6. In follow up to the last tip, it’s possible that if you’re making this on a day when it’s raining or very humid, the water in the air can impact the final results of the fudge. Generally, it will have a harder time setting and may have a grainier texture.

7. You can mix the fudge mixture by hand when called for, but a hand mixer will help keep things quick and have a smoother end result.

8. Wait until the fudge has cooled to room temperature and fully set before slicing.

How long will Homemade Peanut Butter Fudge last?

Not long because you’ll likely eat it all 😉 but if you want to make it ahead or do have some leftovers, store them in an airtight container for up to 2 weeks in a cool area.

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Homemade Peanut Butter Fudge FAQs

What is the secret to making creamy fudge?

My secret is the half & half! Most recipes use just milk and some don’t use liquid dairy at all. But truly, if you want the most incredible, soft, creamy peanut butter fudge, use half and half!

What causes peanut butter fudge not to harden?

If you don’t let the mixture boil for the indicated amount of time, it may not set up. It can also have a hard time setting if there is too much moisture in the air like on a humid or rainy day.

You should be able to tell if it’s going to harden or not during the mixing process since once your mix in the powdered sugar the top will almost start crusting, this is a good sign that your fudge will set. You can see this in the mixing bowl photo above, the ripples of fudge look extra wrinkly.

Why does my peanut butter fudge stay soft?

Because you made this recipe! Kidding, I love soft but firm fudge and that was the goal with the development of this recipe. Something you can bite into a savor that rich fudgy texture that doesn’t crumble.

Why does my peanut butter fudge taste grainy?

It’s possible you didn’t cook the mixture well enough and the sugar did not dissolve.

How do you fix peanut butter fudge that didn’t set?

If your fudge hasn’t set after a couple of hours, you can add it back to the pot and reheat, adding some additional powdered sugar which should help it setup.

More Delicious Peanut Butter Recipes:

  • Peanut Butter Frosting
  • Best Peanut Butter Blossoms
  • Peanut Butter Buckeye Balls
  • Butterscotch Peanut Butter Cornflake Cookies

👋 Let’s Connect!

If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

Don’t forget to tag me – @sugarandsoulco on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

This post was originally published in December 2017 and has been updated with clearer instructions and new photos.

Peanut Butter Fudge Recipe (10)

Peanut Butter Fudge Recipe (11)

4.98 from 72 votes

Easy Peanut Butter Fudge with Powdered Sugar


Author Rebecca Hubbell

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It’s soft and creamy and great for the holidays and special occasionsor just because!

Ingredients

Instructions

  • Line an 8×8-inch baking pan with parchment paper and set aside. Tip: Use the greasy side of the butter wrapper from the butter to grease the pan before putting the parchment in to help it stick and stay in place.

  • Add the powdered sugar to a large mixing bowl and set aside.

    3 cups powdered sugar

  • In a medium-sized saucepan over medium heat, melt the butter. Then stir in the brown sugar and milk and bring it to a boil. Once boiling, allow to sit untouched for 1 minute and 45 seconds.

    ½ cup unsalted butter, 2 cups light brown sugar, 5 ounces half & half

  • Remove from heat, then stir in the peanut butter and vanilla extract until smooth and creamy.

    1 cup creamy peanut butter, 2 teaspoons vanilla extract

  • Pour the hot peanut butter mixture into the bowl with the powdered sugar, then beat with an electric mixture until completely smooth.

  • Pour into the prepared pan and spread it out quickly with a rubber spatula. Let sit until completely cooled and set.

Video

Notes

  • Some readers have had issues with the fudge thickening too much after adding to the powdered sugar. You can add an additional 1 to 2 ounces of half and half to smooth it out to transfer it to the pan.
  • Store in an airtight container for up to 2 weeks in a cool area.
  • It’s possible that if you’re making this on a day when it’s raining or very humid, the water in the air can impact the final results of the fudge. Generally, it will have a harder time setting and may have a grainier texture.
  • If your powdered sugar is lumpy, make sure to sift it or whisk the lumps out of it before adding to the peanut butter mixture.
  • Using confectioner’s sugar over granulated sugar yields a smoother, creamier fudge.
  • DoNOT use all-natural peanut butter, this has a higher amount of oil in it and can cause the fudge to separate. However, you can use crunchy peanut butter if you’d like.

Nutrition

Calories: 225kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 98mg | Fiber: 1g | Sugar: 32g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Did You Make This Recipe?

Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!

Peanut Butter Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

Why won t my peanut butter fudge harden? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

How do you keep peanut butter fudge from being grainy? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What is peanut butter fudge made of? ›

Peanut Butter Fudge Ingredients

Butter: This peanut butter fudge starts with a stick of butter. Sugars: You'll need brown sugar and confectioners' sugar. Milk: Milk adds moisture and thins the mixture slightly. Vanilla: Vanilla extract enhances the overall flavor of the fudge.

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What ingredient makes fudge Harden? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

Why is my peanut butter fudge dry and crumbly? ›

If it doesn't boil, your fudge will end up too mushy, and if it cooks for too long, you'll end up with a dry, crumbly mess. This is why many recipes recommend using a candy thermometer, so you know exactly when to remove your mixture from the heat.

Can you mess up fudge? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

What can you do with peanut butter fudge that didn't set? ›

OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.

How do you fix runny peanut butter fudge? ›

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Why is my fudge like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Why use unsalted butter in fudge? ›

Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.

What is the ball method fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

How do you make fudge creamy and not grainy? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

What keeps fudge from getting hard? ›

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

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