Peanut Butter Fudge
Why this recipe works
- Simple ingredient list: Butter, peanut butter and icing sugar create a rich fudge texture without condensed milk or specialist equipment.
- Smooth, dense texture: Gently warming the fats before mixing helps the icing sugar blend evenly into a soft, sliceable fudge.
- Easy to make ahead: The fudge needs chilling time to firm up, making it well suited to preparing in advance for serving, gifting or storing.
Get the most out of this recipe
Timing notes
- Chill until fully firm: The fudge needs time in the fridge to set properly; cutting too early will give soft, uneven pieces.
- Let it soften slightly: For the best eating texture, let chilled pieces sit briefly at room temperature before serving.
Texture tips
- Sift the icing sugar: Sifting helps prevent lumps and gives the finished fudge a more even, polished texture.
- Whisk if it looks oily: If the mixture appears slightly separated after adding the icing sugar, keep whisking until it thickens and comes back together.
Common mistakes
- Do not let the mixture boil: Use low heat and warm only until glossy and fluid; bubbling can make the fudge greasy or affect the final texture.
- Avoid cutting while soft: Wait until the slab is cold and firm, then use a warmed, wiped knife for cleaner squares.
Make-ahead tips
- Make it in advance: This fudge keeps well in the fridge, so it can be prepared ahead and sliced just before serving.
- Freeze for longer storage: Freeze in a sealed container with layers separated if needed, then defrost overnight in the fridge.
Equipment you'll need
Ingredients
Instructions
- Lightly grease a small baking dish (about 20 cm square) and set aside. Sift the icing sugar into a mixing bowl so it is ready to use.
- Put the butter and peanut butter in a saucepan over low heat and warm gently, stirring, until fully melted and smooth. Do not let it bubble; you just want it fluid and glossy.
- Take the pan off the heat and stir in the fine sea salt and vanilla extract. Pour the warm mixture over the icing sugar and whisk until thick, smooth and uniform.
- Scrape the mixture into the prepared dish and smooth the top. Chill in the fridge for 2 hours, or until firm enough to cut cleanly.
Recipe notes
Tips
- For the neatest squares, chill until fully firm, then warm a knife under hot water, wipe dry, and slice in one clean motion.
- If the mixture looks a little oily after mixing, keep whisking for 30 to 60 seconds; it usually comes back together as the icing sugar fully hydrates.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace fine sea salt with pink himalayan salt for a slightly rounder, less sharp saltiness.
Storage
- Refrigerate up to 10 days
- Store in an airtight container in the fridge, separating layers with baking paper if needed. For the best texture, let pieces sit at room temperature for 5 to 10 minutes before serving. Freeze in a sealed container for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 16 pieces
- Total time: 2h 15min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk Peanuts
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