Peanut Butter Fudge

My cousin brought a tin of homemade peanut butter fudge to a family dinner years ago, and I watched it disappear in minutes while everyone closed their eyes in quiet bliss. I was skeptical at first—how could something so simple be so good?—but one bite changed everything. Now I make it whenever I need to remind myself that the best desserts don't need complicated techniques, just honest ingredients and a little patience.

I made this for my friend's housewarming party last spring, packed it in a small box tied with twine, and her thank-you text came with a photo of an empty wrapper. She'd eaten the whole batch in two days and wanted to know if I could make it again before her book club meeting. That's when I realized this fudge had quietly become my signature move.

Ingredients

• Unsalted butter (1 cup): Use real butter—it's the foundation of everything, so don't skimp on quality here.
• Creamy peanut butter (1 cup): The smoother the better; chunky will fight you when you're trying to get a silky texture.
• Pure vanilla extract (1 teaspoon): Just a whisper, but it somehow makes the peanut butter taste more like itself.
• Confectioners sugar, sifted (3½ cups): Sifting matters more than you'd think—it breaks up lumps that would otherwise stay hidden in your fudge.

Instructions

Prep your pan like you mean it:

Line an 8x8-inch baking pan with parchment paper and let it overhang the sides—this will be your easy escape route later. Trust me on this.

Melt the butter and peanut butter together:

In a medium saucepan over medium heat, combine them and stir constantly for 3 to 4 minutes until completely smooth and glossy. You'll know it's right when there are no streaks.

Take it off the heat and add vanilla:

Stir in the vanilla extract and let it blend in for a moment—the warmth will release its aroma.

Work in the sugar gradually:

Add the sifted confectioners sugar in batches, stirring vigorously each time. It'll go from runny to thick, and that's exactly what you want.

Smooth and set:

Pour everything into your prepared pan and use a spatula to even out the top. Refrigerate for at least 1 hour until it's firm enough to cut cleanly.

Cut and serve:

Use the parchment overhang to lift the whole slab out, then slice it into 36 squares with a sharp knife. A hot knife dipped in water helps if it's being stubborn.

Save

One afternoon, my neighbor knocked on my door with her daughter, who'd smelled the fudge chilling in my kitchen from the hallway. They stayed for an hour, and I learned that fudge has this strange power—it transforms a Tuesday into something worth remembering.

The Texture Sweet Spot

The magic happens when you get that balance between creamy and just firm enough to bite cleanly. If your fudge is too soft, you didn't chill it long enough or you added the sugar too quickly. If it's dense and hard, you likely used too much sugar or packed it down when pouring. I've made both mistakes, and now I know that three-quarters of an hour is the sweet spot for a perfect texture.

Storage and Keeping

Fudge is incredibly forgiving once it's made—it keeps in an airtight container in the fridge for a full week, or you can freeze it for two months and pull out pieces whenever a craving hits. I've learned to wrap individual squares in wax paper so they don't stick together, which saves you from having to eat an entire corner just to separate them.

Ways to Make It Yours

Once you've mastered the basic version, this fudge becomes a canvas. Fold in roasted salted peanuts if you want texture, or swirl in melted semi-sweet chocolate just before chilling for something that feels more indulgent. Some people use almond butter instead and pretend they invented something new. The best part is watching it adapt to whatever mood strikes you.

• Add ½ cup roasted salted peanuts for a chunky, satisfying bite.
• Swirl in ½ cup melted semi-sweet chocolate before refrigerating for peanut butter cup vibes.
• Try almond butter as a substitute if you want to experiment or need to avoid peanuts.

Save

This fudge has taught me that sometimes the simplest things bring the most joy. It's there for you whether you need comfort, a gift, or just proof that you can make something delicious without overthinking it.

Questions & Answers

→ What is the best way to achieve a smooth texture?

Constantly stirring the butter and peanut butter over medium heat until fully melted ensures a smooth base for the confection.

→ Can I add nuts for extra crunch?

Yes, folding in roasted salted peanuts before chilling adds a delightful chunky texture.

→ How long should the fudge chill before serving?

Chill for at least 1 hour until firm to allow easy cutting and proper texture development.

→ Are there flavor variations available?

Swirling in melted semi-sweet chocolate or substituting almond butter creates unique flavor profiles.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to one week or freeze for up to two months.