The last time I was down the shore (it’s a New Jersey thing), my best friend and I popped into one of the many candy shops for a sweet treat. I browsed the dark chocolate-dipped things while my friend made a beeline for the fudge and asked the owner for a piece of her most intensely peanut buttery fudge. As someone who finds ways to enjoy peanut butter all day, I totally understood. Peanut butter is hearty, a little salty, and makes for a supremely satisfying treat. Peanut butter cups are, of course, a super popular choice, but if you prefer the inside of the cup, this peanut butter fudge is for you.

There are many ways to make fudge, from fun shortcut methods like this strawberry fudge that uses frosting to classic chocolate fudge that requires a candy thermometer. I wanted this recipe to fall somewhere in the middle, not quite a hack but also not too hard to make. After researching and tasting different versions, I arrived at this four-ingredient fudge (OK, five with salt) that is super easy to make, has a creamy, candy bar-filling vibe, and strikes the perfect balance between sweet and salty.

Why you’ll love it

Key ingredients in peanut butter fudge

Helpful swaps

What to serve with peanut butter fudge

Peanut Butter Fudge

Makes 36 pieces

Cooking spray, as needed

1 1/4 cups creamy peanut butter (not natural)

2 sticks (8 ounces) unsalted butter

3/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

3 cups powdered sugar

1. Line the bottom and all four sides of an 8-inch square baking dish with aluminum foil, then coat lightly with cooking spray. (Alternatively, line with two sheets of parchment paper, positioning them perpendicular to each other so that all four sides are covered and the paper extends over the edges by a few inches. Use some cooking spray to hold the parchment in place if needed.)

2. Place 1 1/4 cups creamy peanut butter, 2 sticks unsalted butter, and 3/4 teaspoon kosher salt in a large, wide saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the mixture is smooth, 3 to 5 minutes. Remove the saucepan from the heat and stir in 1/2 teaspoon vanilla extract.

3. Sift 3 cups powdered sugar into the melted butter mixture. Stir well with a stiff spatula, using the flat part of the spatula (or switch to a whisk if needed) to work out any lumps of sugar, until smooth, combined, and thickened slightly. Don’t worry if there are tiny specks of sugar in the fudge, but it should be as smooth as possible.

4. Transfer to the baking dish and spread into an even layer with a metal or small offset spatula. Cover the baking dish (do not let the cover touch the surface of the fudge) and refrigerate until firm and sliceable, at least 3 hours or overnight.

5. Grasping the excess parchment, lift the slab out of the baking dish and place onto a cutting board. Let sit for 5 to 10 minutes so the fudge warms slightly and won’t crumble when sliced, then cut into 36 pieces with a long knife.

Recipe notes

General tip: A wide saucepan gives more surface area for stirring in the powdered sugar without having it poof up in a cloud or spill out, but no worries if your pot is narrower. Just add the sugar in two batches.

Equipment variation: For thinner fudge, spread the mixture in a 9-inch square baking dish.

Storage: Leftover fudge can be refrigerated in an airtight container for up to a few weeks. Alternatively, it can be stored at room temperature for a softer consistency. It can also be frozen; let sit at room temperature for about 10 minutes before serving.

(Melissa Gaman is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC.