Peanut Butter Fudge

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🕒 Prep Time: 10 mins | 🧊 Chill Time: 2 hours

🛒 Ingredients

  • 1 cup (225g) Unsalted butter

  • 1 cup (250g) Creamy peanut butter (standard brands like Jif or Skippy work best for this texture)

  • 1 tsp Vanilla extract

  • 3 ¾ cups (approx. 1lb/450g) Powdered sugar, sifted

👩‍🍳 Instructions

  1. Prep the Pan: Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal.

  2. Melt: In a medium microwave-safe bowl, combine the butter and peanut butter. Microwave in 30-second intervals, stirring in between, until the mixture is completely liquid and smooth.

  3. Flavor: Stir in the vanilla extract.

  4. Incorporate: Gradually add the powdered sugar. Start stirring with a spatula; it will get very thick and heavy. Keep going until no white streaks remain and the mixture is glossy.

  5. Set: Spread the mixture into your prepared pan. Use an offset spatula or the back of a spoon to create those nice “swoops” on top like in the photo.

  6. Chill: Refrigerate for at least 2 hours (or until firm) before lifting the parchment paper out and slicing into squares.

💡 Pro Tips for Success

  • Don’t use “Natural” PB: The kind that separates with oil on top can make the fudge greasy or crumbly. Stick to the processed creamy stuff for that velvety look.

  • Sift the Sugar: If you skip sifting the powdered sugar, you might end up with tiny white lumps in your fudge.

  • Storage: This keeps beautifully in an airtight container in the fridge for up to 2 weeks—if it lasts that long!

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