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3-Ingredient Peanut Butter Fudge

This homemade fudge recipe uses just peanut butter, butter, and powdered sugar (plus a splash of vanilla) to create a rich, melt-in-your-mouth treat. It’s perfect for last-minute dessert emergencies when you want something delightfully sweet with minimal effort. Enjoy a decadent treat that requires virtually no cooking skills yet delivers impressive flavor every time.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup creamy peanut butter 240g; use a commercial style for consistent texture
  • 1 cup unsalted butter 2 sticks or 226g; can substitute with salted butter for a sweet-salty twist
  • 4 cups powdered sugar 480g; sift if possible to avoid lumps
  • 1 teaspoon non-alcoholic vanilla extract adds subtle depth to the flavor

Equipment

  • Microwave-safe bowl
  • 8x8-inch dish
  • Parchment paper
  • Silicone spatula
  • Microwave

Method
 

  1. Place 1 cup of creamy peanut butter and 1 cup of unsalted butter in a microwave-safe bowl. Microwave on high for about 2 minutes, then stir to help melt the fats evenly.
  2. If the mixture is not fully melted, microwave for another 1-2 minutes until smooth. Stir in 1 teaspoon of non-alcoholic vanilla extract until fully incorporated.
  3. Gradually add 4 cups of powdered sugar while stirring continuously. The mixture will thicken and become stiff, ensuring the fudge sets properly.
  4. Transfer the thick fudge mixture into an 8x8-inch dish lined with parchment paper, pressing it firmly and evenly with a silicone spatula.
  5. Refrigerate for at least 2 hours until completely firm.
  6. Once set, lift the fudge out using the parchment paper and cut into small squares.

Notes

This fudge is a fantastic make-ahead dessert that can be easily customized with mix-ins like mini chocolate chips, crushed pretzels, or chopped Reese’s cups. For a dairy-free twist, try replacing unsalted butter with coconut oil. Sifting the powdered sugar beforehand helps avoid lumps and yields a smoother texture. Store any leftovers in an airtight container in the refrigerator for up to a week.