Rich creamy peanut butter fudge

My neighbor brought over a box of homemade peanut butter fudge one winter afternoon, and I was instantly transported back to my grandmother's kitchen where she'd make batch after batch during the holidays. The fudge was so impossibly smooth and rich, melting on my tongue without any grittiness, that I had to have the recipe. Turns out, it's deceptively simple—just butter, peanut butter, and confectioners sugar stirred together until it becomes pure comfort. I've made it countless times since, and it's become my go-to when I need something special that tastes homemade but doesn't require any baking skill.

I remember the first time I made this for a potluck, I was genuinely nervous about bringing candy when everyone else had elaborate desserts. But when people kept coming back for more, asking for the recipe with that particular tone of voice that means they're genuinely impressed, I realized how much impact something simple and well-made can have. That's when this fudge stopped being just a treat and became my signature dessert.

Ingredients

• Unsalted butter (1 cup/225 g): The foundation of everything—use real butter, not margarine, because it creates that luxurious mouthfeel that makes people close their eyes when they eat it.
• Creamy peanut butter (1 cup/250 g): Smooth, not chunky, unless you want that texture intentionally; check that it's the kind without added oils separating on top, or stir well before measuring.
• Pure vanilla extract (1 teaspoon): This tiny splash rounds out the peanut flavor and prevents the fudge from tasting one-dimensional.
• Confectioners sugar (3½ cups/420 g), sifted: Sifting is crucial here—lumps in the sugar become grittiness in your fudge, and nobody wants that disappointing crunch.

Instructions

Line your pan like you mean it:

Cut a piece of parchment paper about 12 inches long, press it into your 8x8-inch pan, and let it overhang on two sides—this is your safety net for getting the fudge out cleanly without scraping and frustration.

Melt the butter and peanut butter together:

In a medium saucepan over medium heat, combine them and stir constantly for about 3–4 minutes until the mixture is completely smooth with no streaks. You'll know it's ready when it looks almost glossy and pours without resistance.

Add vanilla and remove from heat:

Stir in the vanilla extract right after you take the pan off the heat—this preserves that delicate vanilla flavor instead of cooking it away.

Fold in the sifted confectioners sugar:

Add it gradually while stirring vigorously, because dumping it all at once creates lumps that are nearly impossible to smooth out. Keep stirring until the mixture is thick, smooth, and the color shifts from dark to a slightly lighter tan as the sugar incorporates fully.

Pour and smooth:

Transfer the mixture to your lined pan and use a spatula to smooth the top evenly—this step takes maybe 30 seconds but makes the final pieces look intentional instead of rustic.

Chill until firm:

Refrigerate for at least 1 hour, though 1½ hours is even better because the fudge becomes easier to cut cleanly without sticking to the knife.

Cut and serve:

Lift the parchment overhang and transfer the fudge block to a cutting board, then cut into 36 equal squares using a sharp knife—wiping the blade between cuts prevents dragging and keeps edges clean.

Save

There was a moment during a snowy December when I made this fudge late at night while listening to music, cutting it into perfect squares while my kitchen was warm and quiet. A friend stopped by unexpectedly, and instead of offering store-bought cookies, I had these little treasures to share. Something shifted in me that night—I realized this simple recipe had become about more than satisfying a craving; it was about creating moments of warmth and sharing something made with my own hands.

Variations to Try

This base recipe is endlessly forgiving, which is part of why I love it. Swirl in melted semi-sweet chocolate right before chilling for a peanut butter cup effect, or fold in roasted salted peanuts if you want crunch and texture contrasts. You can substitute almond butter or even tahini for a completely different flavor journey, though the texture stays beautifully smooth either way. The beauty is that you're starting with something foolproof, then adding your own signature to it.

Storage and Shelf Life

These pieces keep refrigerated in an airtight container for up to a week, which means you can make them ahead for parties or gifting without last-minute stress. They also freeze beautifully for up to 2 months, so if you have freezer space and foresight, you can build a stash of homemade candy that's always ready. The best part is watching them slowly disappear from your container as family members sneak pieces—that's when you know you've nailed it.

The Perfect Gift

I've given countless boxes of these to coworkers, neighbors, and friends, and the reaction is always the same—surprise and delight that someone made them something this simple yet indulgent. Layer them between parchment paper in a pretty box, add a handwritten label with the flavor variation, and you've created something that feels expensive and thoughtful without requiring expensive ingredients.

• A batch takes about 20 minutes of active work plus chilling time, making it perfect for last-minute gifting when time is tight.
• These are vegetarian-friendly and naturally free of common allergens besides peanuts and dairy, so they work for many dietary needs.
• Package them in individual portions for parties, or as one big box for someone who really loves you.

Save

This recipe has become my kitchen constant, the thing I make when I want to remind myself that homemade doesn't have to be complicated to be meaningful. Whether you're making it for yourself or someone else, you're creating something small and perfect.

Recipe FAQs

→ What ingredients give this fudge its creamy texture?

Unsalted butter and creamy peanut butter blend to create a smooth, velvety texture, balanced with confectioners sugar for sweetness and consistency.

→ How long should the fudge chill before cutting?

Chill the mixture for at least 1 hour until firm enough to cut cleanly into squares.

→ Can I add nuts to this peanut butter treat?

Yes, folding in roasted salted peanuts before setting adds a pleasing crunchy texture.

→ Are there flavor variations available?

Try substituting almond butter for peanut butter or swirl in melted semi-sweet chocolate for a rich twist.

→ How should I store leftover pieces?

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