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Creamy Peanut Butter Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Sofia
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 64 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This easy and creamy Peanut Butter Fudge recipe combines smooth peanut butter and powdered sugar for a rich, melt-in-your-mouth treat that’s perfect for any occasion. With simple ingredients and no baking required, it’s a quick and delicious dessert to satisfy your sweet tooth.

Ingredients

Scale

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. Prepare parchment paper: 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. Line the pan: 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. Melt butter and peanut butter: 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. Add vanilla: Stir in 2 teaspoons vanilla extract until fully incorporated.
  5. Incorporate powdered sugar: 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. Pour fudge mixture into pan: Using a spatula, transfer and evenly spread the fudge mixture in the prepared 8×8 pan.
  7. Smooth fudge: 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. Chill fudge: Refrigerate the fudge for 2 hours until firm.
  9. Score fudge: 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. Remove fudge from pan: Lift the fudge out using the parchment paper overhangs and set it on a cutting board.
  11. Slice fudge: Warm a large sharp knife under hot water, dry it, and then cut the fudge along the scored lines for clean slices.
  12. Add garnish: Place 2-3 red and green M&M’s on top of each fudge piece for decoration, if desired.
  13. Store fudge: 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.

Find it online: https://sofiabythestove.com/creamy-peanut-butter-fudge-recipe/