Why You’ll Love It
- A celebration of peanut butter. If you have always found the chocolate part of a peanut butter cup unnecessary, this fudge, with unadulterated peanut buttery goodness, is the salty-sweet treat for you.
- Waiting is the hardest part. There is no sugar boiling or candy thermometers involved, so making the fudge is easy and quick, and then it’s just watching the clock until it’s firm enough to slice.
- Not cloying or gritty. When researching (and tasting), I found that other recipes for peanut butter fudge had a crumbly texture and overly sweet taste, so I dialed back the sugar and upped the peanut butter and salt, so the fudge is creamy, dense, and not too sweet.
Key Ingredients in Peanut Butter Fudge
- Peanut butter: For smooth fudge, you need a no-stir peanut butter that is already emulsified and thick. We found Skippy to be the best in a peanut butter tasting.
- Butter: Helps the fudge firm and set when refrigerated. Unsalted is the best choice so you can control the overall salt level.
- Vanilla extract: You only need a small amount of vanilla extract to boost the sweetness without detracting from the taste of the peanut butter. If you often find yourself out of vanilla, consider starting a batch of homemade vanilla extract, which can be replenished over and over, so that you always have some on hand.
- Powdered sugar: It doesn’t just sweeten the fudge. The starch in powdered sugar helps thicken the mixture and keep it from separating, but it can be prone to firm clumps that won’t easily dissolve. So take a minute to sift it before adding to the melted butter to ensure the smoothest result.
Helpful Swaps
- For a stronger salty vibe, reduce the salt in the fudge to 1/2 teaspoon and sprinkle the top with flaky sea salt before refrigerating.
- Use chunky peanut butter instead of creamy, for some crunch, but stick with a thick no-stir version.
What to Serve With Peanut Butter Fudge
- Have a bowl of fresh fruit, like this Berry Pineapple Fruit Salad, to cut some of the richness and play to classic PB&J vibes.
- Oreo Hot Fudge Sauce on the side for dipping offers a chocolate moment with the fudge.
- Brew a piping hot cup of French Press Coffee to wash it down.
- Add squares to a dessert plate with other classics like Chocolate Chip Cookies or Brownies.
- Chop up a few squares and mix into Vanilla Ice Cream for a custom flavor.
Peanut Butter Fudge
Makes 36 pieces- Cooking spray, as needed
- 1 1/4 cups creamy peanut butter (not natural)
- 2 sticks (8 ounces) unsalted butter
- 3/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 3 cups powdered sugar
2. Place 1 1/4 cups creamy peanut butter, 2 sticks unsalted butter, and 3/4 teaspoon kosher salt in a large, wide saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the mixture is smooth, 3 to 5 minutes. Remove the saucepan from the heat and stir in 1/2 teaspoon vanilla extract.
3. Sift 3 cups powdered sugar into the melted butter mixture. Stir well with a stiff spatula, using the flat part of the spatula (or switch to a whisk if needed) to work out any lumps of sugar, until smooth, combined, and thickened slightly. Don’t worry if there are tiny specks of sugar in the fudge, but it should be as smooth as possible.
4. Transfer to the baking dish and spread into an even layer with a metal or small offset spatula. Cover the baking dish (do not let the cover touch the surface of the fudge) and refrigerate until firm and sliceable, at least 3 hours or overnight.
Recipe Notes
General tip: A wide saucepan gives more surface area for stirring in the powdered sugar without having it poof up in a cloud or spill out, but no worries if your pot is narrower. Just add the sugar in two batches.Equipment variation: For thinner fudge, spread the mixture in a 9-inch square baking dish.
Storage: Leftover fudge can be refrigerated in an airtight container for up to a few weeks. Alternatively, it can be stored at room temperature for a softer consistency. It can also be frozen; let sit at room temperature for about 10 minutes before serving.
