Easy Peanut Butter Fudge | 4 Ingredients!

by In The Kitchen With Matt

28K13443

Intro: 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. :)

35 Comments

peggythomas49 3 years ago

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

In The Kitchen With Matt 3 years ago

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 4 years ago

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 4 years ago

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

allison.bracy 4 years ago

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

allison.bracy 5 years ago

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 5 years ago

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 5 years ago

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

allison.bracy 4 years ago

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!

inthesnow 5 years ago

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 5 years ago

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

inthesnow 5 years ago

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 5 years ago

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 5 years ago

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

inthesnow 5 years ago

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 5 years ago

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