3-Ingredient Peanut Butter Fudge

Of all the sweet treats that have graced my kitchen over the years, there’s one that holds a special, almost magical, place in my heart and my family’s dessert rotation. It’s this ridiculously simple 3-Ingredient Peanut Butter Fudge. I first stumbled upon a version of this recipe during a frantic holiday season. The kids were demanding something sweet, I had a potluck to attend, and my baking ambition was at an all-time low. With just a jar of peanut butter, a bag of powdered sugar, and a stick of butter in the fridge, I decided to give it a try, fully expecting a mediocre result. What came out of my kitchen less than an hour later (most of which was hands-off chilling time) was nothing short of a revelation. It was a creamy, dense, melt-in-your-mouth fudge that tasted like it came from a specialty candy shop. My husband, a notorious dessert critic, was speechless. The kids devoured their squares and immediately asked for more. It was an instant, undeniable hit. Now, it’s our go-to for everything: a quick weeknight dessert, a homemade gift for teachers, or a guaranteed crowd-pleaser for parties. This recipe isn’t just about making fudge; it’s about creating moments of pure, simple joy with minimal effort and maximum reward.

Why This 3-Ingredient Peanut Butter Fudge Will Become Your Favorite

Before we dive into the nuts and bolts of making this confection, let’s talk about why this specific recipe is a true game-changer in the world of homemade candy. In a world of complex, multi-step desserts, its beauty lies in its profound simplicity.

• Incredibly Minimalist: With only three common pantry staples, you can likely make this fudge right now without a special trip to the grocery store. It’s the ultimate recipe for satisfying a sudden sweet craving.
• No-Bake and Effortless: Forget turning on the oven or standing over a hot stove with a candy thermometer. This is a no-bake wonder. The entire “cooking” process takes about 5 minutes in the microwave or on the stovetop, making it perfect for hot summer days or when you just don’t want to bake.
• Foolproof for All Skill Levels: Are you a beginner in the kitchen? A seasoned baker looking for a quick win? This recipe is for you. It’s nearly impossible to mess up. There’s no tempering, no risk of crystallization, and no complicated techniques. If you can melt butter and stir, you can make this fudge.
• Unbelievably Creamy Texture: The magic is in the ratio. The combination of rich butter, smooth peanut butter, and fine powdered sugar creates a dense, yet incredibly creamy texture that literally melts in your mouth. It’s a far cry from the dry, crumbly fudges you might have tried before.
• Endlessly Customizable: Think of this recipe as the perfect blank canvas. While it’s divine on its own, it’s also a fantastic base for a wide array of additions and flavor variations, which we’ll explore in detail later.
• Perfect for Gifting and Parties: Because it’s so stable and easy to make in large batches, this fudge is an ideal homemade gift. Pack it in a decorative tin for the holidays or a cellophane bag for a party favor. It’s also a star on any dessert table or potluck spread, disappearing faster than you can say “seconds, please.”

The Core Trio: A Deep Dive into the Ingredients

The elegance of this recipe is that every single ingredient plays a crucial, irreplaceable role. Understanding what each component brings to the party will help you achieve fudge perfection every single time.

The Star of the Show: Creamy Peanut Butter

• Measurement: 1 cup (250g)
• Description: This is the heart and soul of your fudge, providing the signature nutty flavor and a significant portion of the fat content, which contributes to the creamy texture. For the best, most consistent results, use a standard commercial creamy peanut butter like Jif, Skippy, or a store-brand equivalent. These types of peanut butter contain emulsifiers that prevent the oil from separating, which is key to achieving a smooth, homogenous fudge that doesn’t become greasy. While natural peanut butter can be used, it’s more prone to separating and can result in a grainier or oilier final product. If you must use natural peanut butter, ensure it is extremely well-stirred to reincorporate all the oils before measuring. Crunchy peanut butter can also be used if you desire a bit of texture in your final product.

The Sweet Foundation: Powdered Sugar

• Measurement: 2 cups (240g), sifted
• Description: Also known as confectioners’ sugar or icing sugar, this is what sweetens the fudge and, crucially, gives it its structure. Unlike granulated sugar, powdered sugar contains a small amount of cornstarch. This cornstarch acts as a stabilizer and helps the fudge set up firmly without being gritty. It dissolves instantly into the warm peanut butter and butter mixture, which is the secret to the ultra-smooth, melt-in-your-mouth texture. Sifting is a non-negotiable step. Powdered sugar is notorious for clumping, and those small clumps won’t dissolve properly, leaving you with little powdery pockets in your otherwise perfect fudge. Sifting ensures a silky-smooth consistency from corner to corner.

The Richness and Body: Unsalted Butter

• Measurement: ½ cup (113g or 1 stick), melted
• Description: Butter does more than just add a rich, decadent flavor. It provides the necessary fat to create a tender bite and a luxurious mouthfeel. When melted with the peanut butter, it creates a luscious, fluid base that allows the powdered sugar to dissolve completely. Using unsalted butter allows you to control the final saltiness of the fudge. Most commercial peanut butters already contain salt, so using salted butter can sometimes push the flavor profile too far. If you only have salted butter on hand, you can certainly use it, but be aware the final product will be noticeably saltier, which some people actually prefer for a sweet-and-salty kick.

Step-by-Step Instructions for Perfect Fudge

This recipe can be made in either the microwave or on the stovetop. Both methods are incredibly simple and yield identical, delicious results. Choose whichever you are more comfortable with.

Preparation: Before you begin, prepare your pan. Line an 8×8 inch or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides. This will create “handles” that make it incredibly easy to lift the entire block of fudge out of the pan for clean, easy cutting later.

Method 1: The Microwave (The 5-Minute Method)

1. Combine and Melt: In a large, microwave-safe bowl, combine the 1 cup of creamy peanut butter and the ½ cup of unsalted butter.
2. Heat Gently: Microwave on high in 30-second intervals, stirring well after each interval. Continue this process for about 60-90 seconds, or until the mixture is completely melted, smooth, and well combined. Be careful not to overheat it; you just want everything melted and fluid.
3. Add the Sugar: Remove the bowl from the microwave. Add the 2 cups of sifted powdered sugar to the warm peanut butter mixture.
4. Stir to Perfection: Using a sturdy spatula or wooden spoon, stir the mixture until the powdered sugar is completely incorporated and no streaks remain. The mixture will become very thick, glossy, and start to pull away from the sides of the bowl. This is what you want! Work quickly, as it will begin to set.
5. Transfer and Spread: Immediately scrape the fudge mixture into your prepared pan. Use the back of your spatula to spread it into an even layer, pushing it into the corners.
6. Chill to Set: Place the pan in the refrigerator and chill for at least 1-2 hours, or until the fudge is completely firm to the touch.

Method 2: The Stovetop (The Classic Method)

1. Combine and Melt: In a medium saucepan, combine the 1 cup of creamy peanut butter and the ½ cup of unsalted butter.
2. Heat Gently: Place the saucepan over low heat. Stir constantly with a spatula as the butter and peanut butter melt together. The key here is low and slow; you do not want the mixture to bubble or scorch. Continue stirring until it’s completely melted and smooth.
3. Incorporate the Sugar: Remove the saucepan from the heat. Add the 2 cups of sifted powdered sugar all at once.
4. Mix Vigorously: Stir the mixture vigorously with a spatula or wooden spoon. It will transform from a loose mixture to a thick, cohesive fudge batter. Ensure you scrape the bottom and sides of the pan to incorporate all the sugar.
5. Press into Pan: Quickly transfer the thick fudge into your parchment-lined pan. Press it down firmly and spread it into an even layer.
6. Refrigerate: Chill the pan in the refrigerator for at least 1-2 hours until the fudge is solid and set.

Final Step for Both Methods: Once the fudge is firm, use the parchment paper handles to lift it out of the pan and onto a cutting board. Use a large, sharp knife to cut it into small squares. For extra-clean cuts, you can run the knife under hot water and wipe it dry between slices.

Nutrition Facts

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific brands of ingredients used.

• Servings: This recipe makes approximately 25 small squares.
• Calories per serving: Approximately 150-170 kcal per square.
• Fat: This is a rich dessert, high in fats from both the butter and peanut butter. These fats are what contribute to the decadent, melt-in-your-mouth texture.
• Carbohydrates & Sugar: The primary source of carbohydrates is the powdered sugar, making this a high-sugar treat best enjoyed in moderation.
• Protein: Peanut butter provides a modest amount of protein, giving this candy a little more substance than a pure sugar confection.

Preparation Time

One of the best attributes of this recipe is how incredibly fast it is.

• Active Preparation Time: 5-10 minutes. This includes measuring ingredients, melting the base, and mixing everything together.
• Chilling Time: 1-2 hours. This is completely hands-off time where the refrigerator does all the work. For a firmer set, you can chill it for up to 4 hours.
• Total Time: Approximately 1 hour 10 minutes to 2 hours 10 minutes.

How to Serve Your Peanut Butter Fudge

This fudge is delightful on its own, but with a little creativity, you can elevate its presentation for any occasion.

• For a Classic Dessert Platter:
  • Cut the fudge into uniform 1-inch squares for a neat, professional look.
  • Arrange them on a platter alongside other contrasting treats like dark chocolate truffles, shortbread cookies, or fresh berries.
  • For a touch of elegance, drizzle the top of the set fudge with melted dark or white chocolate before cutting.
• As an Elevated, Deconstructed Dessert:
  • Crumble a square of fudge over a scoop of high-quality vanilla bean or chocolate ice cream.
  • Serve it alongside a sliced banana and a dollop of whipped cream for a “Peanut Butter Fudge Sundae.”
  • Use small chunks as a decadent mix-in for a milkshake or a topping for a warm brownie.
• For Gifting and Special Occasions:
  • Line a festive tin or a small gift box with wax paper and carefully arrange the fudge squares inside.
  • Place individual squares into mini cupcake liners for an easy-to-serve treat at parties or bake sales.
  • Package a few squares in a clear cellophane bag tied with a ribbon for a charming and delicious party favor or teacher gift.

8 Additional Tips for Fudge Perfection

While this recipe is simple, these expert tips will guarantee you achieve the creamiest, most delicious fudge possible, every single time.

1. Sift Your Sugar, Seriously: This is the most crucial tip. We’ve mentioned it before, but it bears repeating. Sifting the powdered sugar through a fine-mesh sieve removes any lumps and is the number one secret to achieving a silky-smooth texture.
2. Use Room Temperature Peanut Butter: Starting with peanut butter that isn’t cold from the fridge will help it melt more evenly and quickly with the butter, preventing hot spots and potential scorching.
3. Don’t Overheat the Mixture: Whether you’re using the microwave or the stovetop, the goal is to just melt the butter and peanut butter until smooth. Overheating can cause the oils in the peanut butter to separate, which can lead to a greasy or gritty fudge. Low and slow is the way to go.
4. Work Quickly Once Sugar is Added: As soon as the powdered sugar is incorporated, the fudge mixture will begin to thicken and set up rapidly. Have your prepared pan ready to go so you can transfer and spread the fudge immediately for a smooth, even top.
5. Press Firmly into the Pan: Use your spatula to really press the fudge mixture down into the pan. This eliminates any air pockets and creates a dense, classic fudge texture. A slightly dampened hand or a piece of wax paper can also help to smooth the top without sticking.
6. Chill, Don’t Freeze: While it might be tempting to pop the fudge in the freezer to speed up the setting process, this can negatively affect the texture, making it too hard and sometimes causing it to “sweat” as it thaws. The slow, gentle chill of the refrigerator is ideal for the perfect set.
7. For Ultra-Clean Cuts: A hot, dry knife is the professional’s secret. Fill a tall glass with hot water. Dip your knife in the water for a few seconds, wipe it completely dry with a paper towel, and make a cut. Repeat this process for each slice. The warm blade glides through the fudge effortlessly.
8. Proper Storage is Key: This fudge is best stored in an airtight container in the refrigerator. The cool temperature keeps it firm and fresh. It will last for up to two weeks. For longer storage, you can freeze it for up to 3 months (see FAQ for details).

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this 3-Ingredient Peanut Butter Fudge.

1. Can I use natural peanut butter in this recipe?
You can, but it’s trickier. Natural peanut butter’s tendency for oil separation can lead to a fudge that is either too oily or too dry and crumbly. If you choose to use it, make sure it is exceptionally well-stirred and fully emulsified. You may also need to slightly adjust the amount of powdered sugar to get the right consistency. For guaranteed success, a conventional creamy peanut butter is recommended.

2. Why did my fudge turn out grainy?
Graininess is almost always caused by one of two things: 1) You didn’t sift your powdered sugar, leaving tiny, undissolved clumps. 2) You used granulated sugar instead of powdered sugar. Granulated sugar will not dissolve properly in this low-moisture, no-cook environment, resulting in a sandy texture. Stick to sifted powdered sugar for a smooth finish.

3. Can I use a different sweetener, like maple syrup or honey?
Unfortunately, no. This recipe’s structure relies on the fine, powdery nature of confectioners’ sugar and its cornstarch content. Liquid sweeteners like honey or maple syrup would add too much moisture, preventing the fudge from setting up properly and resulting in a soft, sticky mess rather than a firm fudge.

4. How do I properly store the peanut butter fudge?
Store the fudge in an airtight container in the refrigerator. To prevent the pieces from sticking together, you can place layers of wax paper or parchment paper between them. It will stay fresh and delicious for up to 2 weeks.

5. Can I freeze this fudge?
Yes, this fudge freezes beautifully! Cut it into squares, then arrange them in a single layer on a baking sheet to flash-freeze for 30 minutes. Once firm, transfer the squares to a freezer-safe bag or airtight container, separating layers with wax paper. It can be frozen for up to 3 months. To serve, let it thaw in the refrigerator for a few hours.

6. Can I double this recipe?
Absolutely! This recipe doubles perfectly. Simply double all the ingredients and prepare it in a 9×13 inch pan. The chilling time might be slightly longer, so ensure it’s fully firm before cutting.

7. My fudge seems oily on top. What went wrong?
An oily surface is usually a sign that the peanut butter and butter mixture was overheated. When the fats get too hot, they can separate from the solids. This is why gentle, low heat is so important. You can try to blot the excess oil with a paper towel, but the best solution is prevention on your next batch.

8. What are some easy variations or add-ins?
This is the fun part!

• Chocolate Swirl: Melt ¼ cup of chocolate chips and dollop it over the fudge before chilling. Use a knife to gently swirl it in.
• Salty & Sweet: Sprinkle a light layer of flaky sea salt (like Maldon) over the top before chilling.
• Textural Crunch: Stir in ½ cup of add-ins like mini chocolate chips, chopped pretzels, Rice Krispies cereal, or chopped peanuts along with the powdered sugar.
• Flavor Extracts: Add a teaspoon of vanilla extract or even ½ teaspoon of maple extract to the melted butter mixture for another layer of flavor.