Recipe

Simple Peanut Butter Fudge

A no-fuss, stovetop peanut butter fudge that sets up smooth, slices clean, and tastes like the inside of a peanut butter cup.

By Matt Campbell

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4.8

A square of creamy peanut butter fudge on parchment paper with a few flaky salt crystals on top

Jump to Recipe

If you have peanut butter, powdered sugar, and about 10 minutes of focus, you are dangerously close to homemade fudge. This is the cozy, sweet kind that feels like it should be harder than it is, but it is basically a melt, a stir, and a chill situation. No candy thermometer. No stressful sugar boiling. Just a pan of rich peanut butter goodness that slices into neat little squares.

This one is all about that soft, creamy peanut butter cup vibe. Keep the heat gentle and give it a proper chill and you will get smooth, tidy slices without the gritty texture.

Close-up photo of a hand lifting a piece of peanut butter fudge showing a smooth, creamy interior

Why It Works

Ultra creamy texture thanks to a simple peanut butter and butter base.
Quick set in the fridge with a clean slice, no cracking or crumbling.
Bold peanut flavor that tastes like a candy shop, but with pantry ingredients.
Flexible: make it classic, add chocolate on top, or swirl in crunchy mix-ins.

What to expect: This fudge is smooth and rich, with that melt-on-your-tongue feel. It is meant to be creamy, so do not rush the chill. For a firmer bite, chill overnight and cut smaller squares.

Pairs Well With

Storage Tips

Room temperature: Store in an airtight container for up to 3 days if your kitchen is cool. If it is warm, go fridge.

Refrigerator: Best for clean slices. Layer pieces with parchment and store airtight for up to 2 weeks. Let squares sit on the counter for 5 to 10 minutes before eating for peak creaminess.

Freezer: Freeze in a sealed container with parchment between layers for up to 2 months. Thaw overnight in the fridge.

Pro tip: Fudge picks up fridge smells like a sponge. Keep it tightly covered.

Common Questions

Why is my fudge grainy?

Usually it is from overheating or not fully dissolving the powdered sugar. Keep the heat low, remove from heat before adding sugar, and stir until the mixture looks glossy and smooth. Sifting the powdered sugar helps a lot.

Can I use natural peanut butter?

You can, but it is less predictable because the oil separates and the texture varies by brand. If you use natural peanut butter, stir it extremely well first and expect a slightly softer set. For the most reliable slice, use standard creamy peanut butter.

Can I make this dairy-free?

Yes. Swap the butter for a plant-based butter and use coconut milk or oat creamer in place of milk. The set may be slightly softer, so chill longer.

How do I make it firmer?

Add 1/4 to 1/2 cup extra powdered sugar, or use a slightly smaller pan so it is thicker. Also, chill at least 2 hours before cutting (and longer if your kitchen is warm).

Can I add chocolate?

Absolutely. Pour the fudge into the pan, then top with 1 cup melted chocolate chips mixed with 1 teaspoon neutral oil. Chill until set.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking pan (or 9x9 for thinner pieces)
Parchment paper
Medium saucepan
Silicone spatula or wooden spoon
Fine mesh sieve (optional, for sifting powdered sugar)
Measuring cups and spoons

I love cooking projects that feel a little magic trick-ish, like you blink and suddenly there is dessert. Peanut butter fudge is one of those. I started making it when I wanted something sweet that did not require turning the oven on or committing to a whole baking situation. Now it is my go-to “I need a win” recipe. It is the kind of treat you can make while chatting in the kitchen, tasting a little too often, and pretending you are only checking for quality control.