4 Ingredient Peanut Butter Fudge
Total Time
4 hours, 10 minutes
Prep Time
10 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(23)
Ingredients
48 squares
- 1 cup (250g) creamy peanut butter*
- 1 cup (2 sticks or 230g) unsalted butter
- 1 teaspoon pure vanilla extract
- 4 cups (460g) sifted confectioners’ sugar*
- optional: 1/4 teaspoon salt
- optional: 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese’s Peanut Butter Cups
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Preparation
Step 1
Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
Step 2
Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large silicone spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
Step 3
Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
Step 4
Store fudge in an airtight container in the refrigerator for up to 1 week.
Step 5
Save recipe for the next time?
Chef's notes
Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.
I recommend using store-bought creamy peanut butter, not homemade. If using natural, make sure the peanut butter is not oily at all. Crunchy peanut butter is OK.
Sift confectioners’ sugar before measuring. Weights may vary depending on brand, make sure you measure exactly 4 cups. I used Domino.
