Peanut Butter Fudge

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Peanut Butter FudgeThis is one of those recipes that once I saw it, I dropped everything and made it.  It contains ingredients I have in my pantry at all times and was the perfect last minute addition to my Christmas baskets this year.  I chose to share this last this week, because even though tomorrow is Christmas eve, you still have time to whip this together for the holidays since it only uses four basic ingredients and takes five minutes to prepare.  The hardest part?  Waiting for it to chill two hours before diving in and then having to share it with others!

Now for a little housekeeping fun.  Thank you for all of your responses to the Keurig and Starbucks’ K-cup giveaway post.  I really enjoyed reading each and every comment where you shared your favorite gift ever.  Some of them brought back nostalgic memories for me, like Cabbage Patch dolls and New Kids on the Block pillows, while others were extremely emotional such as getting to see a relative for the first time, or receiving an old mechanic’s jacket that belonged to your late grandfather.  Many of you mentioned trips, like Disneyland, the birth of your children (I agree!), and your KitchenAid stand mixers.  I honestly loved all of your comments, and wish I could give a Keurig to you all.  But, for the sake of my pocketbook, I can only choose one of you and here goes.  The winner (chosen randomly) of the Keurig machine and a package of Starbucks’ K-cups is:

Shannon, who said:  “My favorite Christmas gift…. a toss up between two gifts. Last year my hubby made me a cake pop stand out of a very thick cutting board that he drilled holes in. I love it!  And the most excitement over a gift would be my record player when i was in third grade!!
Thank you for offering a chance to win a Keurig! that would be an awesome present!”

Congratulations, Shannon!  I hope you enjoy your new Keurig machine!  Check your email for information on how to claim your prize.

To everyone else, I hope you have a very Merry Christmas!  Enjoy your family, enjoy your friends, enjoy the food, and most of all enjoy rest and peace in Christ.  xxoo

Peanut Butter Fudge2
No worries, I didn’t forget to leave you the recipe:

Peanut Butter Fudge

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 10 minutes

Yield: 64 1-inch pieces

Peanut Butter Fudge

Only 4 ingredients and 4 minutes in the microwave to make this addicting fudge. Doesn't get better than that!

  • 1 cup unsalted butter, plus additional for greasing pan
  • 1 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 16 ounces (1 lb or about 3 3/4 to 4 cups) powdered sugar, unsifted

Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.

Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.

Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.

Source: Barely adapted from Annie's Eats, originally from Alton Brown, via The Food Network


Be careful when measuring the powdered sugar. 16 ounces (or 1 lb) of powdered sugar is equal to 3 3/4 to 4 cups. Do not think in terms of liquid measurement where 16 ounces equals only 2 cups.

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  1. did you use natural peanut butter or a shortening based peanut butter like jiffy?

    • I use Jiffy. I’m not sure the oils of the natural peanut butter would work here. If you try it and it works, come back and let us know! 🙂

  2. This is my favorite peanut butter fudge recipe! Not only is it amazingly delicious, but it’s super simple. I’ve made it the last few years as Christmas presents and everyone is always super pleased. I hope you have a wonderful Christmas and have a lovely New Year’s Eve tomorrow. 🙂

  3. If all i have is salted butter… would that work? alter the taste too much??

  4. I attempted to make this the other day and used unsalted butter. I’m not sure WHAT happened but the butter completely separated from the peanut butter and all I got was a greasy mess. Any ideas as to why this happened?

    • Hi Kristina,
      The unsalted butter shouldn’t be the problem. What kind of peanut butter did you use? If you used natural peanut butter, that might be the reason. Another issue could be the that since microwaves can vary in power and intensity, then maybe the mixture got too hot.

      If I remember right, the mixture is separated right out of the microwave, and once you stir it should come together and thicken up when you add the powdered sugar. Hope this helps!

    • I just made this fudge…exactly to direction using Skippr pbutter…what a messy soupy mess?!?!? It is in the fridge now….I can only hope but I doubt for much!
      1 cup butter…1 cup peanut butter…microwave 2 minutes high…stir…2 minutes again…add 1 tsp vanilla and 16 oz. confectionary sugar. That’s it…right?
      So what’s wrong…brand new Kitchen Aid micro wave????
      Any suggestions??????

      • Hi Anonymous,

        I’m sorry, but since I wasn’t there with you, I can’t tell you want went wrong. What kind of bowl did you use in the microwave? Also, microwaves can vary in intensity, so that might be an issue? Maybe you accidentally measured an ingredient wrong without realizing it? (Like, you did use one cup, not one pound of butter?) Or, maybe it’s the brand peanut butter you used, although I don’t think that should be the issue. I’ve only used Jif so can’t speak to Skipper. It could be anything. Sorry it didn’t work out for you!

  5. do you know if what you call confectioners’ sugar is what us Brits call ‘caster sugar’??

    • No, unfortunately, it’s not the same thing. Caster sugar is what we call “superfine” sugar in the United States. It is not as fine as confectioners’ sugar. Confectioners’ sugar is also called powdered sugar, or icing sugar. Hope this helps! 🙂

  6. On your pictures it looks very fine and delicious. I want to try them, I hope it will be so great as in your case. Thanks for the recipe.

  7. I made this last night and when I got it out the fridge today there was like a slimy type film on the top, any idea what happened? or why that is there?

    • Hi Kayla,
      Did you top it with an additional piece of parchment paper as instructed? This is supposed to protect the surface from developing the film on top. 🙂

  8. marksmom says:

    I just popped this in the fridge to cool and I realized I forgot to microwave for an additional 2 minutes after stirring! I hope this doesn’t ruin my fudge, I have been craving this recipe for weeks!

  9. I wonder if this would work just as well with Nutella?

  10. I have been making this fudge for years (31 to be exact) never tried making it in the microwave always on the stove top comes out perfect every time this is a fudge that was passed from my grand mother to my mothe to me and now I’ll pass it to my daughter

  11. Will this recipe work without using parchment paper? I don’t a want an don’t want to run all the way to the store 🙁 any suggestions?

  12. Can this be frozen?

  13. Can you use butter from a tub?

  14. You should use 32 ounces of powder sugar instead of 16.

    • Hi Missy, The recipe correctly calls for 16 oz. powdered sugar.

    • I had the same soupy-ness today and I doubled the powdered sugar – 4c. instead of 2c. It worked great.

      • Hi Kim, The recipe does call for 16 ounces powdered sugar (or 1 lb, which is equal to just about 4 cups). You were probably thinking in terms of liquid measurement where 16 ounces does equal only 2 cups. But, in this case you should be using weight or dry measurements. 🙂 I updated the recipe so others who might be thinking this way won’t be confused.

    • It should be 16 ounces powdered sugar, which equals 3 3/4 to 4 cups. You might have been thinking in liquid measurement. With powdered sugar, you need to either weigh it, or convert to dry measurements.

  15. I made this today and followed all directions. Even after 4 hours of cool time it is very soft. It tasted good, but it’s not fudge. It’s also a lot darker than the photo shows. The only thing I can think of, is that I used Skippy PB, cause another person said they had a fail with that, but the recipe wasn’t specific. I also used tub butter (country crock) I am pretty bummed.

    • Angie,
      Country Crock tub butter is not butter. You need to use real butter (not margarine).

    • Hi Angie,
      Also, make sure you are converting the 16 ounces powdered sugar into dry measurements, not liquid. 16 ounces liquid is 2 cups, but in this case 16 ounces weighed powdered sugar is just about 4 cups.

  16. Well that makes sense. It is butter cause it says its butter, it’s just appropriate for this. My husband decided to show me up and find a recipe and made some, it was fab!

  17. I meant its NOT appropriate for this, and you are right, I looked and its also NOT butter.

  18. I just made 2 batches of the fudge. Followed the recipe to a tee. It did not form into a “dough” by any means. It was more like a thin batter. If you think it is my microwave would it need to cook for a shorter or longer time to achieve the wanted results? Really hoping this works because I do not like watching a candy thermometer!!!!!

    • I’m sorry, Casey, I really couldn’t tell you because I don’t know your microwave. Does it tend to heat at hotter temps? If so, I would try a shorter time. What kind of bowl are you using to heat it? That may affect it as well.

    • Hi Casey. I realized some other readers were converting the 16 ounces powdered sugar into liquid measurements, which is just 2 cups. But, you should be either weighing out the powdered sugar, or measuring it into dry measurements which in this case would be 3 3/4 to 4 cups total. Maybe this happened for you? Did you use only 2 cups powdered sugar instead of the 4?

  19. How long do you have to stir it? The sugar hasn’t dissolved completely.

  20. I gave this recipe a try today, and like many others, had the soupy, oily mess with just the 2c of sugar. I added A LOT more sugar, and it was more dough-like. It’s setting now, and we’ll try it out later.

    • Hi Nina, You should be using just about 4 cups sugar, not only 2 cups. 16 ounces (or 1 lb.) of powdered sugar is 3 3/4 to 4 cups dry measurement. You were probably thinking in terms of liquid measurement where 16 ounces is only 2 cups. I updated the recipe to clarify this to others that may be thinking this, too. 🙂

  21. I had wrote down 2 LBS of XXX sugar by mistake & I cooked mine in a pan on stove, very soft carmel like, will use it to wrap some pretzel nuggets
    to dip in chocolate since its too soft to try to eat as fudge. So even cooks of 40+ yrs make mistakes.

  22. I just made this and looks and taste good. …So quick…Thanks for the heads up …4cups powdered sugar.

  23. I made it with margarine because I can’t have dairy, and it came out fine. I only nuked it for 1 minute total, then stirred well to totally melt the margarine. I can’t imagine why it would need 4min. Maybe if you use a natural PB that was in the fridge. I also topped it with a thin layer of melted chocolate chips, which upgraded the result from heavenly to truly divine!

  24. I made this at Christmas and it turned out PERFECT! Everyone loved it! Going to make it again now here in a few. Thanks for a great recipe! 🙂

  25. Will it effect the outcome of the fudge, if I cook on the stove top instead of the microwave

    • Nikki Gladd says:

      Hi Maya,
      I haven’t tried the stovetop, but the method and timing will be different so you might want to look for a stovetop recipe.

  26. I should have read the comments before making this…I used margarine instead of real butter and didn’t place parchment paper over the top before refrigerating. It came together nicely and I topped with some salted peanuts, I’m hoping the peanuts somehow help with the film that has been mentioned and that the margarine doesn’t negatively affect the recipe for me 🙂

  27. I made this today – I think the recipe is off. 1 cup of butter seems to be way too much. I had to blot mine with a paper towel to get the standing oil off the top. I’m not sure what it’s going to turn out like. Too bad I found my go to peanut butter fudge recipe AFTER I tried this one.

    • Nikki Gladd says:

      Hi Alisa,
      I’m sorry you had problems with this recipe. I make it all of the time exactly as it is listed, and in fact, just made them again last week for my Christmas baskets. It’s always a hit with my neighbors. Is it possible you used margarine instead of pure butter? I’ve never had issues with standing oil at the top. Thanks!

  28. Thanks for this microwave recipe. I’ve been making it on the stove for years..looking forward to a fast recipe.

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