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Peanut Butter Fudge
Emma

Peanut Butter Fudge

This peanut butter fudge recipe requires no candy thermometer and comes together in under 15 minutes. You'll need only five basic ingredients that you probably already have in your pantry. The result is a smooth, creamy confection that rivals any store-bought version.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 64 one-inch squares servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 cups creamy peanut butter
  • 1 cup unsalted butter (2 sticks)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 7-ounce jar marshmallow cream

Method
 

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the peanut butter until smooth.
  3. Add the vanilla extract and marshmallow cream to the peanut butter mixture and stir until glossy.
  4. Gradually add the powdered sugar, one cup at a time, stirring well after each addition.
  5. Pour the mixture into the prepared pan and spread it evenly.
  6. Smooth the top and create decorative swirls if desired.
  7. Refrigerate for at least 2 hours until firm.
  8. Lift the fudge from the pan using the parchment overhang and slice into squares.

Notes

Use room temperature butter for smooth blending. Sift powdered sugar to avoid lumps. Work quickly once mixed, and don't skip the chilling time for clean cuts.