This easy peanut butter fudge recipe is smooth, creamy, salty-sweet, and melts in your mouth. It’s made in the microwave with a few simple ingredients and is seriously the most delicious peanut butter fudge I’ve ever tried!
If you love peanut butter then you need to try this incredible peanut butter fudge. It salty and sweet in the best possible way and has the most delicious creamy peanut butter flavor. It reminds me of the inside of a peanut butter cup – only it’s a little sweeter, a little firmer, and even more addictive.
Better yet – it’s 1000x easier than making traditional fudge. You only need 5 ingredients – butter, peanut butter, powdered sugar, vanilla, & salt – and it’s made in the microwave. So there’s no need for a candy thermometer and no boiling sugar on the stove.
For years I’ve been making batches of fudge for holiday parties and my personal holiday snacking. And one of the main reasons I love making it – apart from being delicious – is because it’s so simple. Over the holidays you shouldn’t be stressing about potential kitchen failures.
Easy Peanut Butter Fudge Recipe
This peanut butter fudge recipe is actually one of the most stress free recipes I make.
- It comes together in minutes
- Uses only a few ingredients
- And is virtually fail-proof.
I know making candy can conjure up thoughts of scary bubbling sugar concoctions – but you can make fudge without being Willy Wonka. No candy thermometer required.
Yes – that’s correct. This peanut butter fudge is made in the microwave and takes under 10 minutes.
How to Make Easy Peanut Butter Fudge
For ingredients – all you need is:
- peanut butter
- powdered sugar
- vanilla extract
- and a little salt
You could even skip the vanilla and salt if you want.
Then to make the fudge, here’s what to do:
- Place the peanut butter and butter in a large bowl in the microwave and melt it together.
- Once melted stir in the vanilla extract and salt.
- Then stir in the powdered sugar. It will be thick and quite difficult to stir once all the powdered sugar is added in.
- Then pour/ spoon the batter into your prepared pan.
- Wrap it tightly and refrigerate until firm.
You can also sprinkle the top with chocolate chips, chopped peanuts, Reese’s Pieces or chocolate peanut butter cups before placing it in the freezer. And if you’re feeling especially festive, cut your fudge into holiday shapes using cookie cutters.
Now for a few common questions:
Can I use natural peanut butter? I definitely don’t recommend it because it can separate and then the fudge won’t hold together.
Can I use crunchy peanut butter? Go for it – the fudge just won’t be super smooth because of the chopped peanuts. I recommend adding an extra 1/4 cup of peanut butter if using crunchy
Can I freeze fudge? Absolutely – fudge actually freezes really well. Wrap it tightly then freeze for up to 2 months. Then thaw in the fridge.
This peanut butter fudge definitely fits the bill for an easy to make recipe that’s a total crowd pleaser. It has big peanut butter flavor, is incredibly creamy and has the ultimate fudgy consistency. The saltiness of the peanut butter means that while the fudge is obviously rich – the flavor isn’t too sweet like you can get with some fudge varieties.
For more delicious fudge recipes, try these other favorites:
- Easy Fudge Recipe – for creamy chocolate fudge every time
- Eggnog Fudge
- White Chocolate Peppermint Fudge
- Chocolate Amaretto Fudge
Peanut Butter Fudge
- 1 cup unsalted butter
- 1 cup peanut butter
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 4 cups powdered sugar , sifted
- Line an 8x8 or 9x9 inch pan with parchment paper leaving an overhang on each side.
- In a large microwave-safe bowl add the butter and peanut butter.
- Microwave for 1-minute bursts, stirring between each until melted.
- Add in the salt and vanilla extract. Then stir in the powdered sugar 1 cup at a time.
- Pour/spoon the batter into your lined pan and smooth the top using the flat edge of a knife or a spatula.
- Wrap tightly and refrigerate until firm. Once firm, cut into small squares.
Recipe adapted from Joy of Baking