Peanut Butter Fudge (Printable)

A creamy peanut butter treat with smooth texture and rich flavor, perfect for sweet moments or gifting.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup (2 sticks) unsalted butter
02 - 1 cup creamy peanut butter
03 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

04 - 1/4 teaspoon fine sea salt
05 - 3 3/4 cups sifted powdered sugar

# How To Make It:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium saucepan over medium heat, melt the butter. Add peanut butter and stir until smooth, approximately 2 minutes.
03 - Remove from heat, then stir in vanilla extract and sea salt until incorporated.
04 - Gradually add sifted powdered sugar, mixing well after each addition until mixture is smooth and thick.
05 - Pour mixture quickly into prepared pan and spread evenly using a spatula.
06 - Allow to cool at room temperature for 30 minutes, then refrigerate for at least one hour until set.
07 - Lift the fudge using parchment overhang and cut into 36 squares. Store in airtight container at room temperature up to one week or refrigerate up to two weeks.

# Tips from dashanddishes:

01 -
  • It comes together in under 25 minutes of active work, which means you could be eating fudge before dinner.
  • The texture is impossibly creamy and it actually melts on your tongue instead of feeling waxy or artificial.
  • You probably have all the ingredients already, making this perfect for last-minute cravings or impromptu dessert moments.
02 -
  • Don't skip the sifting of powdered sugar—I learned this the hard way with grainy batches that felt like sand on my tongue instead of melting like clouds.
  • The cooling step matters more than you'd think; rushing to the fridge before the initial cool-down makes the fudge sweat and get slightly oily on the surface.
  • If your mixture gets too thick and you can't spread it, microwave it for 15 seconds to loosen it up slightly, then work fast.
03 -
  • Use a hot knife dipped in hot water and wiped dry between cuts to get clean, neat squares instead of ragged edges.
  • If the fudge seems too soft after chilling, it's probably because your kitchen is warm or your measurements were slightly generous—pop it in the freezer for 20 minutes before serving.

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