I have been making this Easy Peanut Butter Fudge recipe for decades. And this year, I thought everyone could use a classic, easy to make recipe to enjoy or share for the holidays.
Have you every tried to make fudge and it failed to set up properly? Or have you not even tried because you don’t have a candy thermometer?
Most traditional fudge recipes call for the use of a candy thermometer to ensure the exact cooking temperature has been reached. Otherwise you end up with either a gooey mess that you must eat with a spoon, or a brick that would cause your teeth to chip.
No worries, this recipe is quick, easy and nearly fail proof! Best of all, you can make this creamy homemade fudge with just 6 common ingredients!
Easy Peanut Butter Fudge Ingredients
- Brown Sugar
- Confectioner’s Sugar (powdered sugar)
- Creamy Peanut Butter
- Vanilla Extract
- Medium size cooking pot
- Measuring Cup*
- Measuring Spoon
- Kitchen timer
- Stand or Hand Mixer
- Silicone or Wood Spatula
- 8×8 or 9×11 dish
*When measuring out anything that is thick, like peanut butter, I highly recommend using a Push Measuring Cup.
Simply add the ingredient to the measuring cup. When you are ready to add it to your recipe, push the bottom and it comes cleanly out of the cup.
I bought mine years ago from Pampered Chef. Now you can find them just about everywhere, including the OXO Push Measuring cup from Amazon.
How To Make Easy Peanut Butter Fudge
Start by preparing all of your ingredients ahead of time. This recipe comes together very quickly and you need to have everything ready to go.
First start by placing the butter in the sauce pan and let it melt over medium heat. Then add in the brown sugar and milk and stir.
Just like when making Chocolate Peanut Butter No Bake Cookies, timing is everything. Once the mixture begins a soft rolling boil, start the timer and boil for exactly 90 seconds.
Then immediately remove the pot from the heat source and stir in the peanut butter and vanilla. Continue to stir until the peanut butter has completely melted.
Now pour the peanut butter fudge mixture into the mixing bowl with the confectioner’s sugar.
Turn the mixer on low speed until the powdered sugar begins to become absorbed.
Then increase the speed to medium and eventually to medium-high. You will notice that the sugar begins to form little balls in the dough.
Be patient, and continue to mix on medium-high until you can no longer see the clumps.
Working quickly, spread into the prepared dish. I like to use parchment paper so that the fudge is easy to lift out once cooled.
Let the peanut butter fudge cool completely in the pan. Then cut into bite size pieces.
Mary and Jim
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- 2 3/4 cups confectioners' sugar
- 1 cup peanut butter, creamy
- ½ cup butter
- 2 cups brown sugar, packed
- ½ cup milk
- 1 teaspoon vanilla extract
- In your stand mixer bowl, or in a large mixing bowl, add the confectioners sugar.
- Measure your peanut butter and set aside. Grease an 8x8 or 9x11 dish or line with parchment paper. Set aside.
- In a medium saucepan melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil and boil for 1 1/2 minutes, stirring frequently. Remove from heat.
- Immediately stir in peanut butter and vanilla and mix until the peanut butter is melted.
- Pour the mixture over confectioners' sugar and beat on low speed and then increase to medium-high speed until the mixture no longer has confectioners sugar clumps throughout.
- Spread the mixture into the prepared dish.
- Let set at room temperature until firm and cut into squares. Store in an air tight container at room temperature.
Fudge can be frozen but it is not recommended to be stored in the refrigerator as it will dry out.
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g