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Classic Peanut Butter Fudge – Smooth, Sweet, and Comforting

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (2 sticks) unsalted butter – Salted works too; just reduce added salt.
  • 1 cup creamy peanut butter – Choose a no-stir variety for best texture.
  • 1 teaspoon vanilla extract – Rounds out the flavor.
  • 1/4 teaspoon fine salt – Skip if using salted butter or salty peanut butter.
  • 3 1/2 to 4 cups powdered sugar – Sift if lumpy; adjust for preferred firmness.
  • Parchment paper – For lining the pan.

Method
 

  1. Prep your pan: Line an 8-inch or 9-inch square pan with parchment, leaving an overhang for easy lifting. Lightly butter the parchment if you want extra insurance against sticking.
  2. Melt the base: In a medium saucepan over medium heat, melt the butter. Stir frequently so it doesn’t brown unless you like a toasted note.
  3. Add peanut butter: Stir in the peanut butter until completely smooth and combined with the butter. Keep the mixture warm but not boiling.
  4. Flavor it: Remove the pan from heat. Stir in the vanilla and salt.
  5. Sweeten and thicken: Add the powdered sugar 1 cup at a time, whisking or stirring well after each addition. The mixture will go from glossy to thick and matte. Start tasting and adjusting after 3 1/2 cups; add more sugar if you want a firmer set.
  6. Press into the pan: Scrape the fudge into your prepared pan. Use a spatula to smooth the top. If it’s sticky, lightly grease the spatula or press with a piece of parchment.
  7. Let it set: Allow the fudge to cool at room temperature for 1–2 hours, or refrigerate for about 45 minutes until firm enough to cut.
  8. Cut and serve: Lift the slab out by the parchment. Use a long, sharp knife to cut into small squares. Wipe the knife between cuts for clean edges.