Easy Peanut Butter Fudge with Powdered Sugar
Servings 25 pieces
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!
Ingredients
- 3 cups powdered sugar 360g
- ½ cup unsalted butter 113g
- 2 cups light brown sugar 400g, packed
- 5 ounces half & half 148mL
- 1 cup creamy peanut butter 258g
- 2 teaspoons vanilla extract
Instructions
- Line an 8x8-inch baking pan with parchment paper and set aside. Tip: Use the greasy side of the butter wrapper from the butter to grease the pan before putting the parchment in to help it stick and stay in place.
- Add the 3 cups powdered sugar to a large mixing bowl and set aside.3 cups powdered sugar
- In a medium-sized saucepan over medium heat, melt the ½ cup unsalted butter. Then stir in the 2 cups light brown sugar and 5 ounces half & half and bring it to a boil. Once boiling, allow to sit untouched for 1 minute and 45 seconds.½ cup unsalted butter, 2 cups light brown sugar, 5 ounces half & half
- Remove from heat, then stir in the 1 cup creamy peanut butter and 2 teaspoons vanilla extract until smooth and creamy.1 cup creamy peanut butter, 2 teaspoons vanilla extract
- 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 spread it out quickly with a rubber spatula. Let sit until completely cooled and set.
Notes
- 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.
Nutrition
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
Find it online: www.sugarandsoul.co/peanut-butter-fudge/