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This Microwave Peanut Butter Fudge turns out so rich and creamy! No candy thermometer needed and totally foolproof!
I’ve lived my entire life as an absolute peanut butter fanatic.
I eat it by the spoonful at least once a day.
I add it into things that the average person would find utterly strange.
I have over 100 recipes featuring peanut butter on this site. (You can find them here!)
Our pups even get in on the action with these peanut butter dog treats.
And this peanut butter fudge? It’s a total favorite in our house.
Utterly creamy, not at all dry, loaded with peanut butter, sweet but not overwhelming, and so easy you won’t believe!
If you’re just into fudge in general check out my chocolate peanut butter fudge recipe, or these hot fudge peanut butter bars!
Karly’s Expert Tips:
Peanut Butter: Be sure to use a processed peanut butter, such as Jif or Skippy. Natural peanut butter won’t work quite the same as the oils separate.
Storage: We find this peanut butter fudge lasts the longest when stored in the fridge. It’s delicious eaten cold, but the flavor does shine a bit more when it’s at room temperature.
Mixing: Using an electric mixer will ensure that your fudge is smooth and creamy.
Peanut Butter Fudge
Ingredients
- 1 1/4 cups creamy peanut butter
- 12 tablespoons butter
- 3 cups confectioners' sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Add the peanut butter and butter to a large mixing bowl and place in the microwave. Microwave for 1-2 minutes, until melted and smooth, stirring every 30 seconds.
- Using an electric mixer, beat in the powdered sugar one cup at a time, until smooth.
- Beat in the cream, vanilla, and salt.
- Line an 8×8 baking dish with parchment paper or foil, leaving the edges hanging out of the pan to make it easy to remove the fudge later.
- Pour the fudge mixture into the prepared pan and refrigerate for 2 hours or until set.
- Lift the fudge from the pan and cut into 1-inch squares.
- Store in an air-tight container.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
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Creamy Peanut Butter: We use Jif or Skippy almost exclusively in our house. Whatever brand you use, just make sure it’s a no-stir variety.
Butter: Unsalted or salted work fine. We think the extra bit of salt works well with the peanut butter and we never keep unsalted on hand, so we use salted.
Powdered Sugar: You’ll need 3 cups, which is a 1/2 cup shy of 1 pound.
Vanilla: We prefer real vanilla extract to the imitation stuff. Better ingredients = better quality!
My Favorite Vanilla!
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
What We Love About This EASY PEANUT BUTTER FUDGE Recipe:
This is a simple recipe made with easy ingredients that you can quickly prepare with no baking required! Just a bit of melting in the microwave and chilling in the fridge and this fudge is ready to serve.
How to Make Peanut Butter Fudge:
Microwave : This easy peanut butter fudge recipe starts by melting together butter and peanut butter in the microwave.
Mix: Use a hand mixer to beat in the powdered sugar one cup at a time. The mixture will thicken up, a bit like a cookie dough.
Add: Drizzle in the cream, vanilla, and a sprinkle of sea salt and then mix until everything is smooth and creamy.
Cool: Spread the prepared fudge recipe into a parchment lined 8×8 baking dish and spread until it is smooth and even. Finally you can cover and place in the refrigerator until is has cooled, about 2 hours or until it is set.
Slice: When the fudge has cooled, lift it from the pan and cut into squares about 1-inch each. We go a teensy bit on the larger side and do 7 rows of 7 for a total of 49 pieces of fudge.
The corner pieces that aren’t perfectly square are for the chef to nibble on while cleaning up. 😉
This is a perfect holiday treat for Christmas or any time of the year as a dessert. Simple, sweet, and loaded with peanut butter.
We’ve made loads of peanut butter fudge and this is the easiest recipe and it turns out so creamy and smooth, perfectly sweet without being overwhelming, and every single person that gets a piece asks for the recipe!
STORAGE:
- This fudge will last up to 4 days in an airtight container at room temperature, and up to a week in the refrigerator.
- If you freeze it in a freezer-safe container it will last up to 3 months.
Peanut Butter Fudge Mix-Ins & Toppings:
This easy microwave fudge recipe is simple and satisfying as it is but you can definitely change things up with other ingredients or mix-ins!
Chocolate – Who doesn’t love chocolate and peanut butter? You can either press chocolate chips into the fudge before chilling or melt some chocolate chips and do a drizzle of chocolate over the top of the fudge.
Candy – You’ve got endless options here! Chopped M&M candies or crumbled Oreo cookies are a good start. Reese’s Peanut Butter Cups or Reese’s Pieces would add to the peanut butter flavor too.
Pretzels – They’ll add a bit of salty flavor to go with the sweet! These are probably best used for topping the fudge.
Leftover Hack!
Extra fudge that you don’t want to stash away in the freezer? Use my favorite hack for leftover treats – add them to a milkshake! A couple scoops of your favorite ice cream, some milk, and as much fudge as you’d like. It’s so rich and decadent!
FAQs:
Yes. It is best to gently add chocolate chips by pressing into the dough before refrigerating it, or by melting chocolate and drizzling over the top.
I’ve not tested this recipe with chunky peanut butter, it would likely result in the fudge being not as smooth or creamy.
Yes, double the recipe to use a 9×13 dish.
This fudge is best kept in the fridge. It may be eaten cold or at room temperature.
More peanut butter treats!
We’re peanut butter fanatics in my house. Here are a few of our other favorites:
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Peanut Butter No Bake Cookies
- Peanut Butter Banana Cookies
- Keto Peanut Butter Balls
- Peanut Butter Lasagna
Donna R Jones says
When I put the fudge in the fridge the butter separated from the peanut butter. It was perfect until I put it in fridge
Karly Campbell says
That’s strange, Donna! I wonder if it wasn’t mixed well enough or if you used an all-natural type of peanut butter? You do need a processed peanut butter here. The kind that you have to stir the oil back together may not work as well. Could that have been the problem?
Sharon Kroutil says
This was the best fudge I’ve ever had and made! Just wondering could you substitute the peanut butter with milk chocolate chips?
Karly Campbell says
Hi Sharon! I’ve never tried this one with chocolate chips and I’m not sure it would turn out creamy. We usually do chocolate fudge like this: https://www.bunsinmyoven.com/peppermint-fudge/ (Swap vanilla for the peppermint and leave out the candy canes to make plain chocolate fudge.)
2 Old Crows says
This recipe is so easy & delicious. I’ve been looking for a recipe like this.
Just made it, in the fridge setting up & can’t wait to share with family.
SW says
Might want to check the amount of butter for this recipe, I had to use much less for my fudge to turn out right. Might be a typing error. Hope this helps
Karly Campbell says
Hello! We just made this again a few days ago and the butter is definitely right. 12 tablespoons or 3/4 cup or 1 1/2 sticks. 🙂
SW says
LOVED THE RECIPE …SO QUICK AND EASY1
Bill Pyburn says
The best candy yet, will be making a lot for the Holidays
Karly Campbell says
I’m so glad you gave it a try, Bill!