Easy Peanut Butter Fudge | 4 Ingredients!

In this instructable, I will show you how to make Peanut Butter Fudge. This easy homemade peanut butter fudge recipe only requires four ingredients! It is a twist on the classic chocolate fudge, which is so yummy around the holidays or any time really. If I can make it, you can make it, let's get started! :)

Don't forget to follow me and check out my other instructables. :)

If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the short video tutorial, or do both. :)

Step 1: Ingredients/Tools

You may print the recipe here if you like.

Ingredients:

• 1/2 cup of milk (whole, 2%, 1%, etc.) (125mL)
• 2 cups white granulated sugar (450g)
• 1 tsp. vanilla extract (5mL)
• 3/4 cup of peanut butter (195g)

Tools:

• 8x8 pan
• parchment paper
• sauce-pot
• wooden spoon
• spatula

The above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.

Step 2: Heat Milk and Sugar

First we take our sugar and our milk and put them in a sauce-pot. Then set the burner on your stove to medium-low heat. Next slowly heat up the mixture until it starts to bubble/boil. Once it gets to that stage let it boil for 2 and a half minutes, stirring constantly so it doesn't burn. Up until the stage stir occasionally. Then remove it from the heat.

Step 3: Vanilla Extract and Peanut Butter

Now let's add in the vanilla extract and peanut butter and stir them really well until the fudge base gets nice and smooth.

Step 4: Pour, Spread, Set

Now pour the mixture into an 8x8 pan that has been lined with parchment paper, or if you don't have that, just spray the pan well with kitchen spray. I like to use parchment paper because it makes it really easy to pull it out. Spread it so it is level with a spatula. Then let it cool down so it can set up.

Step 5: Cut and Enjoy!

Now that it has set up, go ahead and cut into it. You can make the squares as big or as small as you like. :) Enjoy!

Step 6: Video Tutorial

Print the recipe here.

Now watch those steps in action by checking out this short video tutorial. :)

Comments

[peggythomas49]

Can you double this recipe and how long would you cook it.

[In The Kitchen With Matt]

Hi Peggy, yes you can double the recipe, just use a larger pot. You would follow the same exact steps. :) Once it starts to boil, let it boil for 2 to 3 minutes. Use a 13x9 pan instead of an 8x8 pan.

[allison.bracy]

When I made this, the fudge cooled very slowly on the inside. To cool this quickly, put it in the freezer for about 6 minutes. That gives it plenty of time to solidify.

[In The Kitchen With Matt]

Allison did you try cooling them in the fridge? Yes you can totally cool them in the freezer too if you like.

[allison.bracy]

Yes, I did try the fridge. It took longer than the time I had to cool them in there, so I just froze them.

[In The Kitchen With Matt]

K cool.

[allison.bracy]

Is this very soft fudge, or is it sturdy? In other words, could I pack this with me in a bag and not have it become a sticky mess?

[In The Kitchen With Matt]

Hello Allison, it is pretty sturdy. I store it in the fridge, but it can be stored at room temp as well. It should do just fine being packed in a bag. :)

[allison.bracy]

Thank you very much, kind sir. I now have a school dessert planned.

[In The Kitchen With Matt]

You are very welcome! Let me know how it turns out. :)

[allison.bracy]

Finally made it, and it turned out great. My friends ate the box of pieces in about 2 minutes, and the night before, my brother ate half of the batch. Great recipe!

[In The Kitchen With Matt]

Glad you made them and liked them! :)

[inthesnow]

If you have to stack this into layers, I would put a piece of waxed paper or parchment or plastic wrap in between - with even a little heat (from your body, for example, if you had this in a backpack, or if it sat in a warm car), the individual pieces would try to stick together. It's certainly sturdy enough to pack, though, and what an awesome treat during the day!

[chomic]

Hi,

I'm a peanut butter lover. When I said to mu wife that I'll make Peanut Butter Fudge she replied to me with "BERK! You and peanut butter :P !"

So I made it yesterday and guest what!!! She felled in love with it!

Great recipe and it taste awesome!

Hello from Quebec Canada

[In The Kitchen With Matt]

That is awesome! So glad you made it and that your wife loved it! :) :)

[inthesnow]

Thank you for another great video. I love that you use easily available ingredients and standard kitchen equipment - it makes these recipes accessible to almost anyone. I work at an elementary school that tries to be peanut-free, due to student allergies. Have you tried this with any other nut butters (almond, cashew) or with sunflower butter? Do the small nutritional differences (protein level, fat content) make a difference in how you prepare this? Thanks for your thoughts.

[In The Kitchen With Matt]

You know I haven't tried it with almond of cashew butter, I am not sure how it will set up, but my theory is that it will work just as well. :) I need to do some more experimentation I guess. LOL :)

[Penolopy Bulnick]

Sounds tasty! I'd want to combine it with chocolate fudge, such a great combo :)

[inthesnow]

Yes! I was thinking that exactly. I followed the link to Matt's chocolate fudge recipe, and next time, I will start making that as soon as this peanut butter fudge is set up. I'll use a large pan, so it's fairly thin. When the chocolate fudge is ready, it'll go right on top. (Then I'll have to decide who is worthy of my sharing this with...)

[In The Kitchen With Matt]

Yes!! Share a picture when done! I was thinking I wanted to try something similar as well! haha should taste divine!