Creamy Peanut Butter Fudge Recipe

Ingredients

Fudge Base

• 1 cup unsalted butter
• 1½ cups creamy peanut butter (NOT the natural or natural no-stir varieties)
• 2 teaspoons vanilla extract
• 3¼ cups powdered sugar, sifted

Pan Preparation

• 1 tablespoon water (to keep parchment paper in place)

Optional Garnish

• M&M’s, 2-3 pieces per fudge piece

Instructions

1. Using the bottom of an 8×8 inch pan as a template, cut out a piece of parchment paper to fit inside the pan with overhangs to lift the fudge later.
2. Pour 1 tablespoon of water into the bottom of the 8×8 pan to keep the parchment paper from shifting, then line the pan with the prepared parchment paper.
3. In a medium microwave-safe bowl, combine 1 cup unsalted butter and 1½ cups creamy peanut butter. Microwave for 60 seconds, then carefully remove and stir until smooth.
4. Stir in 2 teaspoons vanilla extract until fully incorporated.
5. Gradually add 3¼ cups sifted powdered sugar, one cup at a time, stirring thoroughly with a large spoon after each addition until the mixture is smooth and no lumps or white streaks remain.
6. Using a spatula, transfer and evenly spread the fudge mixture in the prepared 8×8 pan.
7. Place the pre-cut piece of parchment paper on top of the fudge and use it to smooth the surface. Leave this piece on top.
8. Refrigerate the fudge for 2 hours until firm.
9. Remove from refrigerator and take off the top parchment paper. Using a sharp knife, pre-score the fudge into 64 pieces but do not cut all the way through while it remains in the pan.
10. Lift the fudge out using the parchment paper overhangs and set it on a cutting board.
11. Warm a large sharp knife under hot water, dry it, and then cut the fudge along the scored lines for clean slices.
12. Place 2-3 red and green M&M’s on top of each fudge piece for decoration, if desired.
13. Keep fudge in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.

Notes

• Store fudge in an airtight container; it lasts 3-4 days at room temperature or 1 week refrigerated.
• Freeze fudge for 2-3 months by wrapping in plastic wrap and placing in an airtight freezer bag. Defrost to room temperature before serving.
• Different peanut butter brands affect fudge color and sweetness: Peter Pan is darker and sweeter; Skippy is lighter; Reese’s has a slight orange hue; JIF is lightest in color and slightly saltier.
• Use creamy peanut butter varieties that are not natural or no-stir for best consistency.
• Heating the knife before slicing helps achieve smooth, clean cuts.

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 35mg | Fiber: 0g | Sugar: 17g