Rich creamy peanut butter fudge

My neighbor brought over a tin of homemade peanut butter fudge one winter afternoon, and I ate half of it before dinner without even thinking. Years later, I finally asked her for the recipe, expecting something complicated, but she laughed and said the secret was patience and good butter—nothing fancy at all. That first batch I made turned out silky and perfect, and I've been hooked ever since. There's something deeply satisfying about melting just a few ingredients together and watching them transform into something that tastes like indulgence.

I made this for my coworker's birthday potluck once, cutting them into neat squares and arranging them in a box with parchment between the layers. She took one bite and immediately asked why I hadn't been bringing fudge to every gathering. The best part was watching people come back for seconds, completely unaware that this wasn't some three-day culinary project.

Ingredients

• Unsalted butter (1 cup): Use real butter here—it's the backbone of the fudge and determines whether your final product feels luxurious or waxy. Softness matters less than quality.
• Creamy peanut butter (1 cup): Don't use the natural kind with oil separation; grab the smooth, familiar stuff that spreads easily. It creates the silky texture this fudge is known for.
• Confectioners sugar (3½ cups): Sifting this first prevents lumps that can ruin the whole batch—I learned that the hard way once and spent ten minutes stirring furiously trying to break them up.
• Pure vanilla extract (1 teaspoon): This tiny amount rounds out the peanut flavor and stops the fudge from tasting one-note and heavy.

Instructions

Prepare your pan:

Line your 8x8-inch baking pan with parchment paper and let the edges hang over the sides—this is how you'll lift the whole fudge block out later without fighting or crumbling.

Melt butter and peanut butter together:

Combine them in a medium saucepan over medium heat and stir constantly for about 3 to 4 minutes. You're looking for a perfectly smooth, unified mixture with no streaks of unmixed ingredients.

Add vanilla and remove from heat:

Once everything is melted, take the pan off the stove and stir in the vanilla extract. The heat is still enough to distribute it perfectly.

Incorporate the sugar gradually:

Add the sifted confectioners sugar in batches while stirring vigorously—don't dump it all at once or you'll have a cloud of powder and lumps everywhere. Keep stirring until the mixture is thick, smooth, and there are no streaks of sugar visible.

Transfer and smooth:

Pour the fudge into your prepared pan and use a spatula to even out the top. Don't worry about making it perfect; rustic-looking fudge tastes just as good.

Chill until firm:

Pop it into the refrigerator for at least an hour—overnight is even better if you have the time. You'll know it's ready when it's completely solid but still slightly tender.

Cut and serve:

Use the parchment overhang to lift the whole block out, then slice it into 36 pieces with a sharp knife. Serve chilled or let it sit at room temperature for a slightly softer bite.

Save

There was one evening when I made this fudge for a friend who was going through a rough patch, and she told me later that one small piece while sitting on her kitchen counter somehow made the day feel slightly less heavy. That's when I realized this recipe wasn't just about satisfying a sweet craving—it was about showing up for people in the simplest, most genuine way possible.

Simple Customizations That Work

If you want to play around without totally changing the recipe, fold in ½ cup of roasted salted peanuts right before pouring for a chunky texture, or swirl in ½ cup of melted semi-sweet chocolate for a peanut butter cup vibe. Some people substitute almond butter for a lighter flavor, though the richness shifts slightly. The original is perfect on its own, but these tweaks let you adapt it to what you're craving in the moment.

Storage and Shelf Life

Keep your fudge in an airtight container in the refrigerator, and it'll stay perfect for up to a week. If you want to make it further ahead, freeze it for up to two months—just pull out only what you need so the rest stays fresh. I've never had a batch last longer than a few days in my house, but it's nice knowing I could stretch it if I wanted to.

Why This Recipe Wins

This fudge strikes the exact balance between effort and reward—it tastes expensive and indulgent but asks almost nothing of you in return. The ingredients are pantry staples, the technique is forgiving, and the result is something you'll actually want to make again and again.

• Make sure your butter and peanut butter are fully incorporated before adding the sugar, or you'll have a lumpy mess.
• Use a sifter for the confectioners sugar even if it feels like extra work—it genuinely changes the outcome.
• If you forget to pull it out 10 minutes before serving, it's fine straight from the fridge, though it'll be a bit firmer.

Save

This fudge has become one of those recipes I reach for whenever I want to feel like a good cook without the stress. It never lets me down, and neither will it for you.

Recipe FAQs

→ Can I add nuts for texture?

Yes, folding in roasted salted peanuts before chilling adds a crunchy texture.

→ Is it possible to use almond butter instead?

Almond butter can substitute peanut butter to give a different nutty flavor.

→ How long should I chill the mixture?

Refrigerate for at least 1 hour or until firm to achieve the right consistency.

→ Can chocolate be incorporated?

Swirl in melted semi-sweet chocolate before chilling for a chocolate variation.

→ How should leftovers be stored?

Keep chilled in an airtight container up to one week or freeze for two months.