Peanut Butter Fudge

4.95 from 36 votes

Easy peanut butter recipe that's made in minutes and doesn't require a candy thermometer!

Prep Time5

Cook Time10

Cooling time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: bars

Calories: 343kcal

Line an 8x8 inch pan with parchment or tinfoil. I like to line the pan with parchment and leave an overhang, so I can then remove the fudge easily from the pan and cut into squares. Set aside.
Melt butter in a medium saucepan set over medium heat.
Stir in brown sugar, milk and salt. Bring to a boil and boil for 2 minutes, stirring frequently. Remove the saucepan from heat.
Stir in peanut butter and vanilla until smooth.
Transfer to a large mixing bowl (if there's any undissolved sugar on the sides, do not scrape into the bowl as it will make the fudge grainy), and stir in the confectioners sugar until smooth.
Pour into the prepared pan. Chill in the refrigerator until firm (about 2 hours). You can remove from the fudge from the pan and cut into squares.

Storage: This fudge should last for about 2 weeks in an airtight container at room temperature. Or you can keep it in the fridge, well covered, and it should last for several weeks.
Freezing: You can freeze peanut butter fudge for up to 3 months. Thaw at room temperature. I like to wrap each piece individually in plastic wrap and then pop them into a plastic bag.
Peanut Butter - I used smooth peanut butter, not a natural kind of peanut butter (the kind you need to stir). I haven't tested it with this kind of peanut butter and can't say if it would work.
Milk - I used full-fat milk, but I think any type of milk would work.
Confectioners Sugar - Measure your 3 cups of sugar, then sift it after. Sifting will help remove any lumps and make for a smoother fudge.