Rich creamy peanut butter fudge (Printable)

A smooth and creamy peanut butter confection with confectioners sugar, chilled to parfait texture.

# What You'll Need:

→ Base

01 - 1 cup unsalted butter (225 g)
02 - 1 cup creamy peanut butter (250 g)
03 - 1 teaspoon pure vanilla extract

→ Sweetener

04 - 3 ½ cups confectioners sugar, sifted (420 g)

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, combine unsalted butter and peanut butter. Stir constantly until melted and smooth, about 3 to 4 minutes.
03 - Remove saucepan from heat and stir in pure vanilla extract.
04 - Gradually add sifted confectioners sugar, stirring vigorously until fully combined and the mixture is smooth and thick.
05 - Pour the mixture into the prepared pan and smooth the surface evenly with a spatula.
06 - Refrigerate for at least 1 hour, or until firm.
07 - Lift the fudge from the pan using the parchment overhang, cut into 36 squares, and serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in under 20 minutes of actual work, making it perfect for last-minute cravings or gifts.
  • The texture is impossibly creamy and melts on your tongue like butter—no grainy, stiff fudge here.
  • One batch makes 36 pieces, so you can share generously or hide a stash in your freezer.
02 -
  • Sifting the confectioners sugar is not optional—lumps will survive in your finished fudge and ruin that buttery-smooth texture you're after.
  • Don't skip the full hour of chilling time; I once tried to cut into mine early and ended up with a crumbly mess that taught me this lesson the hard way.
03 -
  • Wipe your knife on a damp cloth between cuts to get clean, crisp edges instead of messy crumbles.
  • If you're swirling in chocolate or nut butter, do it gently after pouring into the pan—over-mixing defeats the beautiful veining effect.
Return