Creamy Peanut Butter Fudge
This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It's soft and creamy and great for the holidays and special occasions or just because!
Servings: 25 pieces
Line an 8x8-inch baking pan with parchment paper and set aside.
Add the powdered sugar to a large mixing bowl and set aside.
In a medium-sized saucepan over medium heat, melt the butter. Then stir in the brown sugar and milk and bring it to a boil. Once boiling, allow to sit untouched for 1 minute and 45 seconds.
Remove from heat, then stir in the peanut butter and vanilla extract until smooth and creamy.
Pour the hot peanut butter mixture into the bowl with the powdered sugar, then beat with an electric mixture until completely smooth. Pour into the prepared pan and let sit until completely cooled and set.
- Some readers have had issues with the fudge thickening too much after adding to the powdered sugar. You can add an additional 1 to 2 ounces of half and half to smooth it out to transfer it to the pan.
- Store in an airtight container for up to 2 weeks in a cool area.
- It’s possible that if you’re making this on a day when it’s raining or very humid, the water in the air can impact the final results of the fudge. Generally, it will have a harder time setting and may have a grainier texture.
- If your powdered sugar is lumpy, make sure to sift it or whisk the lumps out of it before adding to the peanut butter mixture.
- Using confectioner’s sugar over granulated sugar yields a smoother, creamier fudge.
- Do NOT use all-natural peanut butter, this has a higher amount of oil in it and can cause the fudge to separate. However, you can use crunchy peanut butter if you’d like.
Calories: 225kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 98mg | Fiber: 1g | Sugar: 32g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg