Rich Creamy Peanut Butter Fudge

My first batch of peanut butter fudge happened almost by accident—I was trying to recreate something I'd eaten at a farmer's market years ago, and I just started combining what made sense: butter, peanut butter, powdered sugar. The result was so impossibly creamy that my sister ate three pieces before I could even finish cutting them all. Now it's become my default gift when I need something homemade that actually impresses people, because somehow something this simple tastes like you spent hours on it.

There's something about making this fudge late on a Sunday afternoon that feels like the right pace of life. I remember standing in my kitchen in February with the rain coming down, melting butter and peanut butter together, and my roommate just wandering in asking what smelled so good. By the time we finished talking about our weeks, it was ready to chill, and we had something to look forward to by evening—this tiny ritual of something warm becoming something you need patience for.

Ingredients

• Unsalted butter (1 cup): This is your base, so use butter you'd actually eat on toast—it makes a real difference in how smooth everything turns out.
• Creamy peanut butter (1 cup): The smooth kind matters here; it melts evenly and creates that silk-like texture that makes people ask for the recipe.
• Pure vanilla extract (1 teaspoon): Just a whisper of this deepens the whole flavor without making it taste like extract—trust this small amount.
• Confectioners sugar (3½ cups, sifted): Sifting actually matters because you're avoiding lumps that refuse to incorporate, which I learned the hard way.

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Prepare your pan:

Line an 8x8-inch pan with parchment paper, letting it hang over the sides a bit so you can lift the whole thing out later without wrestling with it.

Melt the dynamic duo:

Combine butter and peanut butter in a medium saucepan over medium heat, stirring constantly until they're completely smooth and unified—this takes about 3-4 minutes, and you'll see the moment they go from separate ingredients to one cohesive thing.

Add the soul:

Take the pan off heat and stir in vanilla extract, making sure it's fully mixed in so no one gets a surprise vanilla pocket.

Sweeten and smooth:

Gradually add the sifted confectioners sugar while stirring vigorously; this is where your arm gets a little workout, but it's worth it because you're watching the mixture transform from liquid to thick and fudgy in real time.

Transfer and level:

Pour everything into your prepared pan and smooth the top with a spatula until it looks intentional and even.

Patience is the ingredient now:

Refrigerate for at least 1 hour until the whole thing is firm enough to cut cleanly without smearing.

Cut and serve:

Use the parchment overhang to lift it out, then slice into 36 squares with a sharp knife—a hot knife helps, so running it under warm water between cuts keeps the edges clean.

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Last winter I made a double batch and wrapped each piece in wax paper, tied them with twine, and handed them to neighbors I barely knew. I think that's when I realized this fudge does something small but real—it's an excuse to show up with something good and homemade, no occasion required.

The Magic of Simplicity

There's a reason peanut butter fudge has been made the same way for generations—because four ingredients actually work. I've seen people get nervous about candy-making, imagining candy thermometers and precise temperatures, but this recipe proves that patience and good ingredients beat complexity every time. The creamy texture comes from the quality of the butter and peanut butter, not from any fancy technique, which means you can make restaurant-level fudge in your kitchen without feeling like you're performing chemistry.

Customization Without Complication

Once you nail the basic formula, this becomes your canvas. I've done the chocolate swirl version on dark January afternoons, the chunky peanut addition when I want texture, even an almond butter version when I wanted to use what I had on hand. Each variation still feels effortless because you're not changing the core method, just adding one thing before chilling. The best part is that every version still impresses people equally.

Gifting and Storing

This fudge feels fancy to give away, which is hilarious because it costs almost nothing and takes less time than a TV episode to make. Wrapped nicely, it looks like you spent money at a specialty shop, but it tastes like you actually care. It keeps in the fridge for a week and freezes beautifully for two months, so you can make it ahead without stress.

• Layer pieces between parchment paper if you're storing them long-term so they don't stick together.
• Let frozen pieces thaw for five minutes before eating so you get the real texture and flavor.
• If you're gifting, a small jar with a lid is prettier than a box and your friends can use the jar after.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Make this when you want something that feels generous but doesn't demand perfection. It's the kind of recipe that reminds you why cooking at home is worth it.

Questions & Answers

→ How do I achieve a smooth texture in the fudge?

Constantly stirring the butter and peanut butter over medium heat until completely melted ensures a smooth mixture before adding the sugar.

→ Can I use a different nut butter instead of peanut butter?

Yes, substituting almond butter provides a different flavor while maintaining the creamy consistency.

→ What is the best way to store this fudge?

Keep the pieces refrigerated in an airtight container for up to one week or freeze for longer storage.

→ How can I add texture to the fudge?

Folding in roasted salted peanuts before chilling adds a pleasant crunchy texture.

→ Is it possible to add a chocolate flavor to this treat?

Swirling in melted semi-sweet chocolate before chilling introduces a rich chocolate variation.