This 4-Ingredient Fudge Tastes Like the Best Part of a Reese's Peanut Butter Cup
The last time I was down the shore (it’s a New Jersey thing), my best friend and I popped into one of the many candy shops for a sweet treat. I browsed the dark chocolate-dipped things while my friend made a beeline for the fudge and asked the owner for a piece of her most intensely peanut buttery fudge. As someone who finds ways to enjoy peanut butter all day, I totally understood. Peanut butter is hearty, a little salty, and makes for a supremely satisfying treat. Peanut butter cups are, of course, a super popular choice, but if you prefer the inside of the cup, this peanut butter fudge is for you.
There are many ways to make fudge, from fun shortcut methods like this strawberry fudge that uses frosting to classic chocolate fudge that requires a candy thermometer. I wanted this recipe to fall somewhere in the middle, not quite a hack but also not too hard to make. After researching and tasting different versions, I arrived at this four-ingredient fudge (OK, five with salt) that is super easy to make, has a creamy, candy bar-filling vibe, and strikes the perfect balance between sweet and salty.
Why You’ll Love It
A celebration of peanut butter. If you have always found the chocolate part of a peanut butter cup unnecessary, this fudge, with unadulterated peanut buttery goodness, is the salty-sweet treat for you.
Waiting is the hardest part. There is no sugar boiling or candy thermometers involved, so making the fudge is easy and quick, and then it’s just watching the clock until it’s firm enough to slice.
Not cloying or gritty. When researching (and tasting), I found that other recipes for peanut butter fudge had a crumbly texture and overly sweet taste, so I dialed back the sugar and upped the peanut butter and salt, so the fudge is creamy, dense, and not too sweet.
Key Ingredients in Peanut Butter Fudge
Peanut butter: For smooth fudge, you need a no-stir peanut butter that is already emulsified and thick. We found Skippy to be the best in a peanut butter tasting.
Butter: Helps the fudge firm and set when refrigerated. Unsalted is the best choice so you can control the overall salt level.
Vanilla extract: You only need a small amount of vanilla extract to boost the sweetness without detracting from the taste of the peanut butter. If you often find yourself out of vanilla, consider starting a batch of homemade vanilla extract, which can be replenished over and over, so that you always have some on hand.
Powdered sugar: It doesn’t just sweeten the fudge. The starch in powdered sugar helps thicken the mixture and keep it from separating, but it can be prone to firm clumps that won’t easily dissolve. So take a minute to sift it before adding to the melted butter to ensure the smoothest result.
How to Make Peanut Butter Fudge
Cook the butter, peanut butter, and salt. Stir the mixture frequently to prevent the peanut butter from burning and to help the butter melt evenly. The mixture may start to bubble around the edges, and that’s fine, but it’s not essential that it simmers or boils.
Add the sifted powdered sugar. Any hard balls of sugar will not easily break apart and dissolve, so take the time to sift the sugar first and then, once most of the sugar is incorporated, stir the fudge swiftly and thoroughly to make it as smooth as possible.
Refrigerate and slice. Let the mixture cool and thicken slightly before pouring into the baking dish and evenly spreading. The fudge will be firm enough to slice after a few hours, but if cutting the next day, let it stand at room temperature for a few minutes first to avoid any crumbly edges.
Helpful Swaps
For a stronger salty vibe, reduce the salt in the fudge to 1/2 teaspoon and sprinkle the top with flaky sea salt before refrigerating.
Use chunky peanut butter instead of creamy, for some crunch, but stick with a thick no-stir version.
Storage and Make-Ahead Tips
Peanut butter fudge can be made up to a week ahead of time, wrapped and uncut in the baking dish.
Cubes of fudge can be stored in a food storage bag in the refrigerator for up to a month and three months in the freezer. Thaw frozen fudge in the refrigerator or enjoy straight from the freezer!
What to Serve with Peanut Butter Fudge
Have a bowl of fresh fruit, like this Berry Pineapple Fruit Salad, to cut some of the richness and play to classic PB&J vibes.
Oreo Hot Fudge Sauce on the side for dipping offers a chocolate moment with the fudge.
Brew a piping hot cup of French Press Coffee to wash it down.
Add squares to a dessert plate with other classics like Chocolate Chip Cookies or Brownies.
Chop up a few squares and mix into Vanilla Ice Cream for a custom flavor.
Peanut Butter Fudge Recipe
Every sweet and creamy bite tastes exactly like the inside of a Reese’s cup.
Prep time 5 minutes to 10 minutes
Cook time 5 minutes
Makes 36 pieces
Ingredients
Cooking spray, as needed
1 1/4 cups creamy peanut butter (not natural)
2 sticks (8 ounces) unsalted butter
3/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
3 cups powdered sugar
Instructions
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Line the bottom and all 4 sides of an 8-inch square baking dish with aluminum foil, then coat lightly with cooking spray. (Alternatively, line with 2 sheets of parchment paper, positioning them perpendicular to each other so that all four sides are covered and the paper extends over the edges by a few inches. Use some cooking spray to hold the parchment in place if needed.)
Place 1 1/4 cups creamy peanut butter, 2 sticks unsalted butter, and 3/4 teaspoon kosher salt in a large, wide saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the mixture is smooth, 3 to 5 minutes. Remove the saucepan from the heat and stir in 1/2 teaspoon vanilla extract.
Sift 3 cups powdered sugar into the melted butter mixture. Stir well with a stiff spatula, using the flat part of the spatula (or switch to a whisk if needed) to work out any lumps of sugar, until smooth, combined, and thickened slightly. Don’t worry if there are tiny specks of sugar in the fudge, but it should be as smooth as possible.
Transfer to the baking dish and spread into an even layer with a metal or small offset spatula. Cover the baking dish (do not let the cover touch the surface of the fudge) and refrigerate until firm and sliceable, at least 3 hours or overnight.
Grasping the excess parchment, lift the slab out of the baking dish and place onto a cutting board. Let sit for 5 to 10 minutes so the fudge warms slightly and won’t crumble when sliced, then cut into 36 pieces with a long knife.
Recipe Notes
General tip: A wide saucepan gives more surface area for stirring in the powdered sugar without having it poof up in a cloud or spill out, but no worries if your pot is more narrow. Just add the sugar in two batches.
Equipment variation: For thinner fudge, spread the mixture in a 9-inch square baking dish.
Storage: Leftover fudge can be refrigerated in an airtight container for up to a few weeks. Alternatively, it can be stored at room temperature for a softer consistency. It can also be frozen; let sit at room temperature for about 10 minutes before serving.
