Peanut Butter Fudge (Microwave Recipe, 4 Ingredients!) (2024)

December 30, 2023

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Only 4 ingredients and 4 minutes to make this wonderful peanut butter fudge. Doesn't get better than that!

Indulging in a sweet treat doesn't have to involve complex steps and hours in the kitchen. Our easy peanut butter fudge recipe is a testament to simplicity and deliciousness. Discover why we adore this fuss-free creation, perfect for satisfying your sweet cravings or surprising loved ones with a delightful homemade gift.

Ingredients

The beauty of this Easy Peanut Butter Fudge lies in its uncomplicated yet flavorful ingredients. A mere four components come together to create a symphony of taste and texture. Let's take a closer look at what makes this recipe so effortlessly delicious.

Unsalted butter - serves as the rich and creamy base of the fudge. It provides a smooth texture and a subtle, buttery flavor without the risk of the fudge becoming overly salty.
Creamy peanut butter - is the star of the show, responsible for the flavor and achieving that melt-in-your-mouth goodness.
Vanilla extract - adds depth and enhances the overall flavor profile of the fudge.
Powdered sugar - the sweetening agent and also contributes to the fudge's texture. The powdered sugar combines seamlessly with the other ingredients, creating a sweet and decadent "dough" that sets the foundation for the fudge.

Instructions

Bypass the complexities of traditional fudge-making with our straightforward instructions. Even if you're a novice in the kitchen, you'll be amazed at how effortlessly this peanut butter fudge comes together. Follow these simple steps, and you'll soon be relishing in the delight of your own homemade masterpiece.

Butter the pan and line it with parchment paper for easy removal.
Microwave a heavenly blend of butter and peanut butter.
Stir in vanilla and powdered sugar for a smooth, delectable dough.
Spread the mixture into the pan, refrigerate, and cut into tempting cubes.

Storage Tips for Your Peanut Butter Fudge

While the temptation to devour this delightful creation might be strong, knowing how to store it properly ensures lasting freshness. Store in an airtight container at room temperature for up to one week. If you're in a warm climate, you may need to store in the fridge.

Gifting Peanut Butter Fudge

Personalizing peanut butter fudge for gifting is a wonderful idea. Here are some creative ways to add a personal touch:

Packaging: Use decorative boxes, jars, or cellophane bags to present the fudge beautifully.
Add-ins: Customize the fudge by folding in extras like chopped nuts, dried fruit, or even chocolate chips to create unique flavor combinations.
Decorate: Drizzle melted chocolate on top, sprinkle crushed nuts, or dust with cocoa powder for an extra visual appeal.
Gift Tags: Attach personalized gift tags with a handwritten note or the recipe, sharing the joy of your homemade creation.

Can I Freeze Peanut Butter Fudge?

Yes, you can freeze peanut butter fudge for longer storage. To do so:

Wrap Well: Ensure the fudge is well-wrapped in plastic wrap or aluminum foil to prevent freezer burn.
Airtight Container: Place the wrapped fudge in an airtight container for added protection.
Label: Clearly label the container with the date to keep track of freshness.
Thawing: When ready to enjoy, allow the fudge to thaw in the refrigerator to maintain its texture.

Note that freezing may slightly alter the texture, so consider freezing smaller portions for easier thawing and consumption.

Can I use salted butter instead of unsalted butter?

While you can use salted butter, it's recommended to stick with unsalted butter in this peanut butter fudge recipe. Using unsalted butter allows you better control over the overall saltiness of the fudge. If you opt for salted butter, expect a saltier tasting fudge.

Made this Recipe?

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This recipe was originally published December 2011 and updated December 2023 with optimized photos and new recipe tips.

Recipe Card

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4.43 from 7 votes

Peanut Butter Fudge

Only 4 ingredients and 4 minutes to make this wonderful peanut butter fudge. Doesn't get better than that!

Prep Time6 minutes mins

Cook Time4 minutes mins

Total Time10 minutes mins

Course: Candy, Dessert

Cuisine: American

Keyword: easy peanut butter fudge, microwave peanut butter fudge

Servings: 64 1-inch pieces

Calories: 77kcal

Author: Nikki Gladd

Ingredients

1 cup unsalted butter , plus additional for greasing pan
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 lb powdered sugar (or about 3 ¾ cups), unsifted

Instructions

Butter the bottom and sides of an 8- x 8-inch pan, and then line the bottom and sides of the pan with a sheet of 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 the bowl from the microwave, uncover and stir with a rubber spatula or wooden spoon. Recover and microwave on full power for an additional 2 minutes.
Remove the bowl from the microwave. Carefully stir in the vanilla and powdered sugar 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 and use your hands to smooth the top.
Refrigerate at least 2 hours. Once chilled, transfer fudge to a cutting board by lifting the sides of the parchment paper. Use a large knife to cut into 1-inch cubes.
Store in an airtight container at room temperature for up to 1 week.

Notes

Be careful when measuring the powdered sugar. 1 lb (or 16 oz) of powdered sugar is equal to 3 ¾ to 4 cups. Do not think in terms of liquid measurement where 16 ounces equals only 2 cups.

Nutrition

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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

Keith says
March 03, 2021 at 1:04 pm

Thank you very much for posting this recipe.
I just finished the prep, and I think the hardest part is gonna be waiting 2 hours for it in the refrigerator.
Reply
- Nikki Gladd says
  March 03, 2021 at 3:19 pm
  
  haha! Yes, but after that 2 hours the hardest part will be to not eat it all at once! 😉
  Reply
SweetPea says
December 15, 2018 at 4:10 pm

I just made this same recipe but it’s Alton Brown’s recipe and it’s exactly the same, with the exception that he uses non-stick aluminum foil to line the dish and to put on top of the batter. I’ve made it before with great results using country crock, imperial or blue bonnet “butter”. It’s my go to recipe. However, this was my first time making this recipe with real butter (Challenge brand). The batter broke, as in it separated into an oily mess. I’m not sure if it will set correctly but my husband is hopeful and put it in the refrigerator after my 5 year old daughter and I gave up and walked out of the kitchen in frustration. I don’t know what I did wrong as the butter is the only thing I changed.
Reply
See Also
22 Delicious Butternut Squash Recipes Classic Vinegar Pie - Easy Old Fashioned Pie Recipe!Soft and Chewy Amish Gingersnap Cookies Recipe - Amish Heritage 15 Copycat Cheesecake Factory Recipes That Are Almost Too Good to Eat
- Nikki Gladd says
  December 16, 2018 at 4:38 pm
  
  Hi SweetPea,
  Sorry you had issues this time. Yes, you will see that I sourced Alton Brown at the end of my recipe. If the butter was the only change you made this time after other successful attempts, then I'm guessing the problem is the Challenge butter. I always use butter, never margarine, but have not tried Challenge butter. Please come back and let us know if it set correctly. Thanks!
  Reply
Natalie says
December 20, 2017 at 1:50 pm

I love this recipe, I've made it for the past couple of years with great success. I only have crunchy PB at home, has anyone tried that? Also, would plastic wrap work in place of parchment paper? Thanks so much!
Reply
Chasidy says
October 29, 2017 at 4:59 pm

Just made this today, and it was so easy! It tastes great! It did crumble/crack a bit when I cut it into the squares. I will definitely make it again!
Reply
Patty says
February 25, 2016 at 9:48 pm

Thanks for this microwave recipe. I've been making it on the stove for years..looking forward to a fast recipe.
Reply
AlisaW says
December 19, 2015 at 1:53 pm

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.
Reply
- Nikki Gladd says
  December 27, 2015 at 2:10 pm
  
  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!
  Reply
Rachel says
December 21, 2014 at 2:05 pm

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 🙂
Reply
Maya says
August 17, 2014 at 1:10 pm

Will it effect the outcome of the fudge, if I cook on the stove top instead of the microwave
Reply
- Nikki Gladd says
  August 17, 2014 at 1:33 pm
  
  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.
  Reply
Michelle says
February 06, 2014 at 2:01 pm

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! 🙂
Reply
WendyW says
December 27, 2012 at 9:10 am

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!
Reply
wanda says
December 17, 2012 at 4:42 pm

I just made this and looks and taste good. ...So quick...Thanks for the heads up ...4cups powdered sugar.
Reply
- wanda says
  December 18, 2012 at 2:19 pm
  
  It is awesome and so easy.... Thank you....
  Reply
Bee says
December 16, 2012 at 5:54 pm

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.
Reply
- Nikki says
  December 16, 2012 at 8:31 pm
  
  Oh boy! I'm glad you are still finding use for it! 🙂
  Reply
Nina says
December 16, 2012 at 11:50 am

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.
Reply
- Nikki says
  December 16, 2012 at 1:51 pm
  
  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. 🙂
  Reply
Anonymous says
December 14, 2012 at 7:30 pm

How long do you have to stir it? The sugar hasn't dissolved completely.
Reply
- Nikki says
  December 14, 2012 at 7:50 pm
  
  Stir until dough is formed. Times may vary, along with microwave variations.
  Reply
Casey says
December 09, 2012 at 2:18 pm

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!!!!!
Reply
- Nikki says
  December 09, 2012 at 2:33 pm
  
  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.
  Reply
  See Also
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- Nikki says
  December 16, 2012 at 1:55 pm
  
  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?
  Reply
Angie says
November 06, 2012 at 2:47 pm

I meant its NOT appropriate for this, and you are right, I looked and its also NOT butter.
Reply
Angie says
November 06, 2012 at 2:45 pm

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!
Reply
Angie says
November 04, 2012 at 5:10 pm

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.
Reply
- Nikki says
  November 04, 2012 at 9:14 pm
  
  Angie,
  Country Crock tub butter is not butter. You need to use real butter (not margarine).
  Reply
- Nikki says
  December 16, 2012 at 1:56 pm
  
  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.
  Reply
missy says
October 28, 2012 at 2:40 pm

You should use 32 ounces of powder sugar instead of 16.
Reply
- Nikki says
  October 28, 2012 at 5:39 pm
  
  Hi Missy, The recipe correctly calls for 16 oz. powdered sugar.
  Reply
- Kim says
  December 15, 2012 at 10:36 am
  
  I had the same soupy-ness today and I doubled the powdered sugar - 4c. instead of 2c. It worked great.
  Reply
  - Nikki says
    December 16, 2012 at 1:53 pm
    
    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.
    Reply
- Nikki says
  December 16, 2012 at 1:58 pm
  
  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.
  Reply
Madison says
September 29, 2012 at 8:29 pm

Can you use butter from a tub?
Reply
- Nikki says
  September 30, 2012 at 3:32 pm
  
  If it's real butter.
  Reply
Ashley says
September 19, 2012 at 7:12 pm

Can this be frozen?
Reply
- Nikki says
  September 20, 2012 at 9:44 pm
  
  Hi Ashley,
  I have not tried freezing it. My suggestion is if you do, thaw at room temp.
  Reply
Anonymous says
September 13, 2012 at 1:45 pm

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?
Reply
- Nikki says
  September 13, 2012 at 2:48 pm
  
  You can try wax paper. 🙂
  Reply
  - Nikki says
    December 16, 2012 at 1:58 pm
    
    On second thought, I don't think I would use wax paper as it might leave a film on top.
    Reply
Sara says
September 09, 2012 at 8:10 am

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
Reply
Anonymous says
August 28, 2012 at 7:06 pm

I wonder if this would work just as well with Nutella?
Reply
- Nikki says
  August 28, 2012 at 9:31 pm
  
  If you try it, let us know! 🙂
  Reply
marksmom says
May 24, 2012 at 7:04 am

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!
Reply
Kayla says
April 07, 2012 at 8:54 am

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?
Reply
- Nikki says
  April 07, 2012 at 9:05 am
  
  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. 🙂
  Reply
  - Kayla says
    April 07, 2012 at 9:22 am
    
    Yes maam I did. Also when I cut it, its falling apart on me 🙁
    Reply
    - Nikki says
      April 07, 2012 at 3:33 pm
      
      I'm sorry, Kayla. I've never had that problem. 🙁 It could be anything, from variations in microwave temperature, to whatever else. Hope it still tastes good at least!
      Reply
      - Nikki says
        April 07, 2012 at 3:37 pm
        
        (Also, is it possible you measured something incorrectly without realizing it?)
        Reply
Susann says
March 15, 2012 at 6:47 am

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.
Reply
Jo says
February 07, 2012 at 1:10 pm

do you know if what you call confectioners' sugar is what us Brits call 'caster sugar'??
Thanks!
Reply
- Nikki says
  February 07, 2012 at 2:08 pm
  
  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! 🙂
  Reply
  - Jo says
    February 08, 2012 at 12:18 am
    
    Thanks Nikki - that helps. Looking forward to making some - sounds an awesome recipe!
    Reply
Kristina says
February 03, 2012 at 12:24 pm

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?
Reply
- Nikki says
  February 03, 2012 at 2:22 pm
  
  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!
  Reply
- Anonymous says
  August 31, 2012 at 9:12 am
  
  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??????
  Reply
  - Nikki says
    August 31, 2012 at 10:19 am
    
    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!
    Reply
terrie says
January 25, 2012 at 10:11 am

If all i have is salted butter... would that work? alter the taste too much??
Reply
- Nikki says
  January 25, 2012 at 12:29 pm
  
  You can use it, but it will come out with a saltier taste. It will probably be fine, though.
  Reply
- Paula says
  April 13, 2015 at 2:20 pm
  
  I used Salted Butter and it turned out great!!!!
  Reply
Erin @ Texanerin Baking says
December 30, 2011 at 8:37 am

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. 🙂
Reply
christine says
December 23, 2011 at 10:12 pm

did you use natural peanut butter or a shortening based peanut butter like jiffy?
Reply
- Nikki says
  December 24, 2011 at 11:34 am
  
  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! 🙂
  Reply

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Peanut Butter Fudge (Microwave Recipe, 4 Ingredients!) (2024)

FAQs

What causes peanut butter fudge not to harden? ›

If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.

Learn More Now ›

How do you thicken microwave fudge? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Read On ›

What should you not do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

Find Out More ›

What is the secret to smooth fudge that is not gritty? ›

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

Know More ›

Why is my peanut butter fudge still soft? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

Read The Full Story ›

Why is my fudge not setting in the microwave? ›

Temperature Troubles

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

Know More ›

What makes fudge softer? ›

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

View Details ›

How do you fix runny peanut butter fudge? ›

Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Learn More ›

Why is my 3 ingredient fudge not setting? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

How do you make Paula Deen's 5 minute fudge? ›

Combine the sugar, milk, butter and salt. Boil for 5 minutes, stirring constantly. Add the chocolate and stir until melted. Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well.

Why won't my 2 ingredient fudge set? ›

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Keep Reading ›

How is Mackinac Island fudge made? ›

The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.

Learn More ›

Do you stir fudge while it is boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Read The Full Story ›

Can you beat fudge in a stand mixer? ›

Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Get More Info ›

Peanut Butter Fudge (Microwave Recipe, 4 Ingredients!) (2024)

Ingredients

Instructions

Storage Tips for Your Peanut Butter Fudge

Gifting Peanut Butter Fudge

Can I Freeze Peanut Butter Fudge?

Can I use salted butter instead of unsalted butter?

Made this Recipe?

Recipe Card

Peanut Butter Fudge

Ingredients

Instructions

Notes

Nutrition

About Seeded At The Table

Reader Interactions

Comments

Leave a Reply

FAQs

What causes peanut butter fudge not to harden? ›

Why won't my 2 ingredient fudge set? ›

References