Peanut Butter Fudge Recipe (2024)

This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It's soft and creamy and great for the holidays and special occasionsor just because!

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This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It’s soft and creamy and great for the holidays and special occasionsor just because!

This fudge makes a great addition to treat tins alongside Peanut Butter Balls, Nutella Rocky Road Fudge, and Shortbread Christmas Crack for the holiday season.

Peanut Butter Fudge Recipe (2)

Table of Contents

Peanut Butter Fudge with Powdered Sugar

One of my greatest indulgences when I was growing up was Peanut Butter Fudge. This homemade peanut butter fudge recipe is creamy, peanut buttery perfection. It’s soft and flavorful and just melts in your mouth!

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Why I love this Easy Peanut Butter Fudge Recipe

This 5 Minute Peanut Butter Fudge is just what it sounds like – it takes just 5 minutes to cook, and it’s incredibly easy to make, too!

Unlike many fudge recipes, this recipe uses half and half instead of regular milk. This helps add to that rich flavor and creamy texture that I’ve come to love so much about peanut butter fudge!

I also make this Peanut Butter Fudge with Powdered Sugar instead of granulated sugar because you get a smoother fudge.

You don’t need any fancy equipment (other than a hand mixer) to make this deliciousfudge recipe. It’s a really easy recipe, and there’s no candy thermometer required!

All of the ingredients in this recipe are likely already in your refrigerator or pantry!

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  • Creamy Peanut Butter – You’ll want to use creamy for best results; I prefer Jif Creamy.
  • Vanilla Extract – I’m a firm believer that you shouldn’t use imitation vanilla; pure vanilla extract (affiliate link) can add so much to a recipe!
  • 8×8-inch Baking Pan – I recommend using one with straight sides to keep everything cohesive, but any 8×8-inch pan will do.
  • Medium Saucepan – I personally like and recommend using a heavy non-stick pan for this recipe because it gets the job done and is a lot easier to clean.
  • Hand Mixer – I love my KitchenAid hand mixer (affiliate link) for quick recipes; my stand mixer is great but not always necessary, and this keeps things easy.

Substitutions for this Easy Homemade Peanut Butter Fudge

Since fudge is a candy, it’s actually very dependent upon the ingredients and process to turn out properly.

I do not recommend substituting peanut butter for another nut butter in this recipe because they can have very different consistencies (almond butter is much thicker and Nutella is much stickier for example). I also don’t recommend using all natural peanut butter. I personally use Jif Creamy for this recipe.

However, you can use salted butter instead of unsalted and you can also use granulated sugar instead of light brown sugar, if desired, just note that you will lose some of that caramelly flavor.

Prepare your pan and the powdered sugar before you start cooking so you can move quickly through the recipe for the best results.

How to make Easy Peanut Butter Fudge

Step 1: Melt the butter and brown sugar in a saucepan until it begins to boil. Boil for 1 minute and 45 seconds, then remove from heat.

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Step 2: Stir in the peanut butter and vanilla immediately until mostly smooth.

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Step 3: Pour the peanut butter mixture into a large bowl with the powdered sugar. Then, immediately whip them together with a hand mixer until smooth. Work fast because the fudge will want to start crusting.

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Step 4: Quickly transfer the creamy peanut butter fudge mixture to a parchment-lined baking pan and allow it to set fully before slicing.

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Tips for making Peanut Butter Fudge with Powdered Sugar

1. Do NOT use all-natural peanut butter, as it has a higher amount of oil in it and can cause the fudge to separate. However, you can use crunchy peanut butter if you’d like.

2. Grease your baking pan with cooking spray, not butter. Or line it with parchment paper so you can easily remove the whole pan of fudge.

3. Using powdered sugar over granulated sugar yields a smoother, creamier fudge.

4. If your powdered sugar is lumpy, make sure to sift it or whisk the lumps out of it before adding it to the peanut butter mixture.

5. Make sure that once the mixture comes to a boil, you boil for 1 MINUTE 45 SECONDS ONLY, no more, no less. Like no-bake cookies, this timing is important to the final texture of the fudge, as we want to be able to control the water content of the mixture.

6. In follow up to the last tip, it’s possible that if you’re making this on a day when it’s raining or very humid, the water in the air can impact the final results of the fudge. Generally, it will have a harder time setting and may have a grainier texture.

7. You can mix the fudge mixture by hand when called for, but a hand mixer will help keep things quick and have a smoother end result.

8. Wait until the fudge has cooled to room temperature and fully set before slicing.

How long will Homemade Peanut Butter Fudge last?

Not long because you’ll likely eat it all 😉 but if you want to make it ahead or do have some leftovers, store them in an airtight container for up to 2 weeks in a cool area.

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Homemade Peanut Butter Fudge FAQs

What is the secret to making creamy fudge?

My secret is the half & half! Most recipes use just milk and some don’t use liquid dairy at all. But truly, if you want the most incredible, soft, creamy peanut butter fudge, use half and half!

What causes peanut butter fudge not to harden?

If you don’t let the mixture boil for the indicated amount of time, it may not set up. It can also have a hard time setting if there is too much moisture in the air like on a humid or rainy day.

You should be able to tell if it’s going to harden or not during the mixing process since once your mix in the powdered sugar the top will almost start crusting, this is a good sign that your fudge will set. You can see this in the mixing bowl photo above, the ripples of fudge look extra wrinkly.

Why does my peanut butter fudge stay soft?

Because you made this recipe! Kidding, I love soft but firm fudge and that was the goal with the development of this recipe. Something you can bite into a savor that rich fudgy texture that doesn’t crumble.

Why does my peanut butter fudge taste grainy?

It’s possible you didn’t cook the mixture well enough and the sugar did not dissolve.

How do you fix peanut butter fudge that didn’t set?

If your fudge hasn’t set after a couple of hours, you can add it back to the pot and reheat, adding some additional powdered sugar which should help it setup.

More Delicious Peanut Butter Recipes:

  • Peanut Butter Frosting
  • Best Peanut Butter Blossoms
  • Peanut Butter Buckeye Balls
  • Butterscotch Peanut Butter Cornflake Cookies

Let’s Connect!

If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

Don’t forget to tag me – @sugarandsoulco on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

This post was originally published in December 2017 and has been updated with clearer instructions and new photos.

Peanut Butter Fudge Recipe (10)

Peanut Butter Fudge Recipe (11)

4.98 from 73 votes

Easy Peanut Butter Fudge with Powdered Sugar


Author Rebecca Hubbell

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It’s soft and creamy and great for the holidays and special occasionsor just because!

Ingredients

Instructions

  • Line an 8×8-inch baking pan with parchment paper and set aside. Tip: Use the greasy side of the butter wrapper from the butter to grease the pan before putting the parchment in to help it stick and stay in place.

  • Add the powdered sugar to a large mixing bowl and set aside.

    3 cups powdered sugar

  • In a medium-sized saucepan over medium heat, melt the butter. Then stir in the brown sugar and milk and bring it to a boil. Once boiling, allow to sit untouched for 1 minute and 45 seconds.

    ½ cup unsalted butter, 2 cups light brown sugar, 5 ounces half & half

  • Remove from heat, then stir in the peanut butter and vanilla extract until smooth and creamy.

    1 cup creamy peanut butter, 2 teaspoons vanilla extract

  • Pour the hot peanut butter mixture into the bowl with the powdered sugar, then beat with an electric mixture until completely smooth.

  • Pour into the prepared pan and spread it out quickly with a rubber spatula. Let sit until completely cooled and set.

Video

Notes

  • Some readers have had issues with the fudge thickening too much after adding to the powdered sugar. You can add an additional 1 to 2 ounces of half and half to smooth it out to transfer it to the pan.
  • Store in an airtight container for up to 2 weeks in a cool area.
  • It’s possible that if you’re making this on a day when it’s raining or very humid, the water in the air can impact the final results of the fudge. Generally, it will have a harder time setting and may have a grainier texture.
  • If your powdered sugar is lumpy, make sure to sift it or whisk the lumps out of it before adding to the peanut butter mixture.
  • Using confectioner’s sugar over granulated sugar yields a smoother, creamier fudge.
  • DoNOT use all-natural peanut butter, this has a higher amount of oil in it and can cause the fudge to separate. However, you can use crunchy peanut butter if you’d like.

Nutrition

Calories: 225kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 98mg | Fiber: 1g | Sugar: 32g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Did You Make This Recipe?

Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!

Peanut Butter Fudge Recipe (2024)

FAQs

Why didn t my peanut butter fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Why did my fudge fail? ›

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

What makes fudge hard or soft? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Should fudge be hard or soft? ›

Good fudge should be firm, but should yield to pressure. You should be able to pick up a good chunk of it without it deforming it in any way, but if you press on it you should get an indentation. I often find that fudge in chain stores tends to be on the hard side.

Can you redo fudge that didn't set? ›

OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.

How do you fix failed fudge? ›

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

Can you reboil fudge that hasn't set? ›

Don't panic if your fudge is grainy, nothing is lost it just requires some more work. Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature.

Do you stir fudge when it's boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

What happens if you over stir fudge? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

What happens if you don't beat fudge? ›

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

What can I do with ruined fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

What should fudge look like after beating? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why does my fudge crumble when I cut it? ›

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

What happens if you overboil fudge? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

What would cause fudge not to harden? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

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