Peanut Butter Fudge is easily made with only 4 ingredients, no candy thermometer needed! This easy fudge recipe is made with peanut butter, sugar, milk and vanilla extract- that’s it!
Easy Peanut Butter Fudge is one of my favorite fudge recipes because it is one of the easiest fudges to make and I always have the ingredients on hand. And unlike many other fudge recipes, this one does not require a ton of stirring or attention to the exact temperature of the fudge. All you have to do is set a timer and let the mixture boil for 2.5 minutes and then it’s ready to pour in the pan!
This fudge recipe sets up fairly quickly as well. I usually wait at least a couple of hours before slicing, but it seems to be nearly completely set up after only about an hour.
What kind of peanut butter to use in Peanut Butter Fudge?
I always make this recipe with regular creamy peanut butter and it works perfectly for achieving that smooth, fudgy texture. If you like a bit of crunch and texture, I think that crunchy peanut butter would work really well in this recipe too.
Ingredients in Peanut Butter Fudge
-sugar
-milk
-vanilla extract
-peanut butter
How to make Peanut Butter Fudge
Prepare an 8X8 (or 9X9) square pan with buttered foil. To do this, cut a piece of foil that is slightly larger than the pan and then spread softened butter on the foil with a spatula or by placing your hand in a plastic bag like a glove and using your fingers to spread the butter on the foil. Press the foil into the pan, butter side up. The foil should come at least most of the way up the sides.
In a medium saucepan, bring the sugar and milk to a boil over medium heat, stirring occasionally. Boil for 2.5 minutes.
After the 2.5 minutes, remove the mixture from heat and add the peanut butter and vanilla extract, stirring until smooth. Pour into prepared pan and let set for about 1-2 hours before slicing and serving. To slice, just remove the entire foil from the pan and fold the edges down flat. So much easier to slice and serve this way than trying to do it while it’s still in the pan!
Peanut Butter Fudge
Ingredients
- 2 cups sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 3/4 cup peanut butter
Instructions
- Prepare an 8X8 (or 9X9) square pan with buttered foil. To do this, cut a piece of foil that is slightly larger than the pan and then spread softened butter on the foil with a spatula or by placing your hand in a plastic bag like a glove and using your fingers to spread the butter on the foil. Press the foil into the pan, butter side up. The foil should come at least most of the way up the sides.
- In a medium saucepan, bring the sugar and milk to a boil over medium heat, stirring occasionally. Boil for 2.5 minutes.
- After the 2.5 minutes, remove the mixture from heat and add the peanut butter and vanilla extract, stirring until smooth. Pour into prepared pan and let set for about 1-2 hours before slicing and serving. To slice, just remove the entire foil from the pan and fold the edges down flat. So much easier to slice and serve this way than trying to do it while it's still in the pan!
Can you freeze fudge?
Yes! Freezing fudge is easy. Just double wrap it in plastic wrap or parchment paper, then store it in an airtight container. Will stay fresh for 3 months. Thaw and cut into squares to serve.
How long does Fudge last?
If stored in an airtight container on the countertop, fudge will stay good for about a week. It does slowly dry out, so I recommend enjoying it within 4-5 days.
Enjoy Easy Holiday Candy recipes? Here are more we love:
- Easy Oreo Balls
- Buckeye Balls Candy
- Saltine Cracker Toffee recipe
- Tiger Butter Fudge
- Easy Chocolate Peppermint Patties
- Raspberry Jelly Candy
- Easy Mint Chocolates
- Chocolate Raspberry Sticks
- Homemade Almond Joy Bars
- Microwave Pumpkin Spiced Caramels
- Chocolate Peppermint Truffles
- Martha Washington Candy (Coconut Pecan Truffles)
- Rolo Pretzel Turtles
Peanut Butter Fudge is made with only 4 ingredients, no candy thermometer needed! This easy fudge recipe is made with peanut butter, sugar, milk and vanilla extract- that’s it!
Leave a Reply