Peanut Butter Fudge: The Ridiculously Easy Dessert You’ll Make on Repeat
Imagine a dessert so creamy, so addictive, that you’ll fight your own family for the last piece. Peanut butter fudge isn’t just candy—it’s a lifestyle. No fancy skills, no weird ingredients, just pure, unapologetic deliciousness.
Why spend $10 on a tiny square at a boutique shop when you can make a whole pan in 15 minutes? This isn’t your grandma’s fudge (unless your grandma was a genius). Ready to ruin all other desserts for yourself?
Let’s go.
What Makes This Recipe So Good
This peanut butter fudge is stupidly simple. No thermometers, no failed batches, just melt, mix, and devour. The texture?
Like biting into a cloud—if clouds were made of peanut butter and sugar. It’s rich but not cloying, sweet but balanced, and customizable enough to make it your own. Plus, it’s gluten-free, requires zero baking, and impresses everyone.
Even your judgy aunt.
Ingredients
- 1 cup creamy peanut butter (not the “natural” kind—this isn’t the time for health)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt (unless your peanut butter is already salted)
- 3 1/2 cups powdered sugar (yes, really)
Step-by-Step Instructions
- Line an 8×8-inch pan with parchment paper. No parchment? Grease it like you’re trying to bribe the pan.
- Melt the peanut butter and butter in a saucepan over low heat.
Stir until smooth. Don’t walk away—this isn’t a Netflix show.
- Remove from heat and stir in vanilla and salt. Pretend you’re a fancy chef.
- Gradually add powdered sugar, stirring until fully combined.
Your arm might ache. Consider it dessert cardio.
- Press the mixture into the prepared pan. Use a spatula or your hands (washed, please).
- Chill for at least 1 hour before cutting.
Waiting is the hardest part. Distract yourself.
Storage Instructions
Store in an airtight container in the fridge for up to 2 weeks. If it lasts that long.
For longer storage, freeze it (up to 3 months). Pro tip: Layer parchment between pieces to prevent sticking. Or just eat it all now—we won’t judge.
Benefits of This Recipe
Besides being delicious?
It’s quick, foolproof, and requires no special equipment. Great for gifts, potlucks, or stress-eating in your pajamas. It’s also gluten-free (assuming your peanut butter is), and you can tweak it endlessly—add chocolate, sea salt, or even bacon if you’re feeling wild.
Common Mistakes to Avoid
- Using natural peanut butter: The oil separates, and your fudge will weep.
Literally.
- Overheating the mixture: Low and slow, or you’ll scorch it. Patience, young grasshopper.
- Not sifting powdered sugar: Lumps = sad fudge. Do the extra 10 seconds of work.
- Skipping the chill time: Cutting too soon turns it into a goopy mess.
Wait. Seriously.
Alternatives
Want to mix it up? Try these swaps:
- Nut-free: Use sunflower seed butter (tastes surprisingly similar).
- Chocolate swirl: Melt 1/2 cup chocolate chips and swirl into the fudge before chilling.
- Crunchy texture: Fold in crushed pretzels or peanuts after mixing.
- Vegan: Swap butter for coconut oil (but FYI, the texture changes slightly).
FAQ
Can I use crunchy peanut butter?
Absolutely.
It adds texture, but the fudge won’t be as smooth. Your call.
Why is my fudge grainy?
You probably didn’t sift the powdered sugar or didn’t mix it enough. Grainy fudge still tastes good—just call it “artisanal.”
Can I double the recipe?
Yes, but use a bigger pan.
Overflowing fudge is a sticky tragedy.
How do I make it less sweet?
Reduce the powdered sugar by 1/2 cup, but know the texture will be softer. IMO, embrace the sugar rush.
Final Thoughts
Peanut butter fudge is the dessert equivalent of a mic drop. It’s easy, versatile, and so good you’ll question why you ever bothered with complicated recipes.
Make it once, and you’ll have a go-to treat for every occasion (or no occasion at all). Now go forth and fudge it up.
