Peanut Butter Fudge Recipe
My spectacularly simple Peanut Butter Fudge recipe is the ideal treat for anyone who is short on time. All you need are 4 ingredients, 10 minutes, and 1 pot to make it. You don’t even need a candy thermometer!
Servings 64 pieces
Calories 72kcal
Equipment
- Medium pot
- 8” square pan
Ingredients
- 1 cup creamy peanut butter (250g)
- 1 cup unsalted butter (226g)
- 2 teaspoons vanilla extract
- 3 cups powdered sugar sifted (360g)
Instructions
- Lightly grease an 8-inch square baking dish with butter and line with parchment paper or aluminum foil.
- In a medium saucepan, combine the peanut butter and unsalted butter, then place over medium heat and bring to a boil, stirring occasionally.
- Once boiling, remove from heat and stir in the powdered sugar and vanilla until smooth and no lumps of sugar remain. (If desired, also add ¼ teaspoon of salt.)
- Pour the fudge into the prepared baking dish and spread it out with a spatula. Let cool at room temperature for several hours or refrigerate until set, about 1 hour.
- Once cooled, remove the fudge from the pan using the parchment paper to lift it out, then cut it into 1-inch squares. The fudge can be stored in an airtight container at room temperature for up to a week or in the fridge for up to 1 month.
Video
Notes
- Use a 9-inch square pan. If you don’t have an 8-inch pan, use a 9-inch. This will make thinner squares, so cut them a little bit bigger. 1½-inch squares work great!
Nutrition
Calories: 72kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 18mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 89IU | Calcium: 3mg | Iron: 0.1mg