Peanut Butter Fudge

There's something almost magical about the moment when butter and peanut butter melt together into a glossy, unified swirl in the saucepan. I discovered this fudge on a particularly quiet Tuesday afternoon when I was craving something sweet but didn't want to spend hours in the kitchen, so I grabbed what I had and let instinct take over. The result was so creamy and satisfying that I've been making it ever since, often doubling the batch because it disappears faster than I expect. It's become my go-to when friends drop by unannounced or when I need a homemade gift that feels thoughtful without being complicated.

I'll never forget the first time I made this for my neighbor who'd just moved in. She came over on a Saturday morning, and I pressed a little box of these squares into her hands along with some terrible coffee I'd just brewed. Years later, she told me that simple gesture made her feel genuinely welcomed to the neighborhood, which still makes me smile. Now whenever I make a batch, I think about how food has this quiet way of saying things words sometimes can't quite capture.

Ingredients

• Unsalted butter (1 cup): The base that gives this fudge its silky foundation—using unsalted lets the peanut butter shine and keeps you in control of the salt level.
• Creamy peanut butter (1 cup): This is where the magic lives; don't skip the good stuff here because skimping on quality peanut butter is where most homemade fudge falls flat.
• Pure vanilla extract (2 teaspoons): Just a whisper of vanilla that deepens the peanut flavor without announcing itself too loudly.
• Fine sea salt (1/4 teaspoon): The secret weapon that makes people ask 'what is that flavor?' because it amplifies sweetness and richness without tasting salty.
• Powdered sugar (3 3/4 cups, sifted): Sifting matters here because lumpy powdered sugar won't incorporate smoothly, and you'll end up with a grainy texture instead of that cloud-like creaminess.

Instructions

Set the stage:

Line your 8x8-inch baking pan with parchment paper, making sure it drapes over the edges so you can lift the whole thing out later. This small step saves you from disappointment when your beautiful fudge sticks to the pan.

Melt and marry:

In a medium saucepan over medium heat, let the butter soften and pool, then add the peanut butter. Stir slowly and deliberately—this isn't a race—until you see no streaks of either ingredient and everything looks glossy and unified, about 2 minutes. Watch for the moment when they stop fighting each other and become one smooth mixture.

Finish and flavor:

Pull the pan off the heat and immediately stir in the vanilla extract and salt. The heat will help release the vanilla's aroma, and you'll get a quick whiff of what's coming next.

Build the body:

Add the sifted powdered sugar a little at a time, stirring after each addition. You'll feel the mixture go from loose and glossy to thick and fudgy; keep going until it looks almost like thick brownie batter. Don't rush this or you'll have lumps.

Spread and settle:

Pour everything into your prepared pan quickly and spread it evenly with a spatula using confident, steady strokes. Let it sit at room temperature for 30 minutes so the initial heat dissipates, then refrigerate for at least an hour until it's completely set and firm to the touch.

Release and portion:

Use the parchment overhang to lift the entire fudge slab out of the pan. Using a sharp knife (or even better, a hot knife wiped clean between cuts), cut it into 36 squares and serve or store.

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There was an afternoon when my daughter sat at the kitchen counter eating her third piece and just said, 'This tastes like happiness tastes,' which is the exact moment I understood why I keep making this recipe. It's not just about the sweetness or the creamy texture; it's about creating something that feels a little bit luxurious in the midst of an ordinary day.

Variations That Work

The beauty of this base recipe is how it invites experimentation without falling apart. Once I started playing with the formula, I realized this fudge is actually quite forgiving, and most of my happy accidents led to batches I liked even better than the original. The key is respecting the ratio of butter to peanut butter to powdered sugar, because that's the structural foundation—everything else is just personality.

Storage and Serving Tips

I keep my fudge in an airtight container on the counter where I can see it, and it stays perfect for about a week before I inevitably eat it all or gift it away. If you prefer it firmer or want it to last longer, the refrigerator works beautifully for up to two weeks, though I find cold fudge takes a moment longer to melt on your tongue, which some people actually prefer. The choice really comes down to whether you want that immediate, soft surrender or a slightly more structured bite.

Flavor and Texture Possibilities

I've found that the simplicity of this recipe is actually its greatest strength because it lets any add-ins shine without competing with other flavors. A swirl of melted chocolate dragged through with a toothpick before the fudge sets creates these beautiful marble-like patterns that look impressive but require almost no extra effort. For those who want a bit of texture, crushed peanuts stirred in or scattered on top add a satisfying crunch that plays wonderfully against the creamy base.

• Chunky peanut butter swapped in for creamy peanut butter gives you little peanut pieces throughout without needing to add anything extra.
• Melted chocolate drizzled on top before chilling creates naturally swirled patterns when you drag a toothpick through it.
• A light sprinkle of fleur de sel on top after cutting adds just enough salt contrast to make people reach for another piece.

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This fudge reminds me why some of the best things in life don't need to be complicated or pretentious to be genuinely special. Make it, share it, and watch how something this simple somehow becomes the thing people remember.

Recipe FAQs

→ Can I use crunchy peanut butter instead?

Yes, using crunchy peanut butter adds a delightful texture with chopped peanuts throughout the treat.

→ How long should I chill the mixture?

Chill for at least 1 hour until fully set, allowing the flavors to meld and the texture to firm up.

→ Is it necessary to sift the powdered sugar?

Sifting helps create a smooth, lump-free mixture for a creamy finish.

→ Can I add chocolate swirls?

Yes, drizzle melted chocolate over the top before chilling and swirl with a toothpick for a marbled effect.

→ How should I store the finished squares?

Store in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.

→ What tools are needed to prepare this?

A medium saucepan, spatula, baking pan, parchment paper, mixing bowl, and sifter are required for smooth preparation.