5-Minute Classic Peanut Butter Fudge – Creamy Bliss!

Nothing beats the creamy, melt-in-your-mouth magic of classic peanut butter fudge. This no-bake wonder takes me right back to my grandma’s kitchen, where she’d whip up a batch whenever we visited—just five minutes of stirring, and voila! Pure nostalgia in every bite. I still use her exact recipe today because, honestly, why mess with perfection? It’s ridiculously simple—just peanut butter, butter, vanilla, and powdered sugar—but the result is so rich and smooth, you’d swear it took hours to make. Trust me, once you try this fudge, you’ll be making it for every potluck, holiday, or “just because” moment. It’s that good.

Why You’ll Love This Classic Peanut Butter Fudge

This fudge isn’t just delicious—it’s downright magical in how easy it is to make. Here’s why it’s my go-to dessert:

• 5-minute prep: No oven, no fuss—just melt, stir, and chill. Perfect for last-minute cravings or surprise guests.
• 4 simple ingredients: Pantry staples transform into something extraordinary. (Yes, it’s basically edible alchemy.)
• Foolproof texture: Creamy, not crumbly—thanks to my grandma’s perfect butter-to-peanut-butter ratio.
• Crowd favorite: Kids, grandparents, even picky eaters will beg for the recipe. Pro tip: Make a double batch!

Seriously, this fudge solves every “I need dessert NOW” emergency with zero stress and maximum deliciousness.

Classic Peanut Butter Fudge Ingredients

Here’s the beautiful part—you only need four pantry staples to make magic happen. But listen close, because the type of ingredients matters just as much as the amounts:

• 1 cup creamy peanut butter (skip the natural kind—it separates too easily)
• ½ cup unsalted butter, softened to room temp (cold butter won’t melt evenly)
• 3 ½ cups powdered sugar (sift it if you see lumps—trust me, your arms will thank you later)
• 1 teaspoon pure vanilla extract (none of that imitation stuff—it’s worth the splurge)

That’s it! No fancy gadgets or rare ingredients. Just these four simple things transform into the creamiest fudge you’ve ever tasted.

How to Make Classic Peanut Butter Fudge

Okay, here’s where the magic happens! Follow these steps closely, and you’ll have fudge so perfect it’ll make your grandma proud. Don’t let the simplicity fool you—these little details make all the difference.

Preparing the Pan

First things first: grab that 8×8-inch pan and line it with parchment paper, leaving some overhang on the sides. This isn’t just for looks—it’s your golden ticket to lifting out the fudge in one beautiful slab later. No wrestling with sticky corners!

Melting the Peanut Butter and Butter

Now, the fun part! In a medium saucepan over low heat, melt the peanut butter and butter together. And I mean LOW—we’re not making lava here. Stir constantly until it’s just melted and smooth, then immediately take it off the heat. If you see any separation starting, don’t panic—just keep stirring gently until it comes back together.

Combining the Ingredients

Stir in the vanilla (it’ll smell amazing), then gradually add the powdered sugar about ½ cup at a time. Here’s the secret: patience! If you dump it all in at once, you’ll end up with a sugar cloud explosion. Mix until it transforms from grainy to thick and smooth—like playdough that sticks together when you pinch it.

Chilling and Cutting

Press the mixture firmly into your prepared pan (I use the back of a greased spoon to get it perfectly even). Now the hard part—waiting! Chill it for at least 2 hours (no cheating!). When it’s time, use a sharp knife dipped in hot water to cut clean squares. Pro tip: Wipe the knife between cuts for picture-perfect edges.

Tips for Perfect Classic Peanut Butter Fudge

After making this fudge for years (and eating my fair share of “learning experiences”), here are my can’t-miss tips for fudge that turns out perfect every time:

• Butter temperature is key: Too cold, and it won’t melt smoothly; too soft, and your fudge gets greasy. Room temp is just right.
• Sift that sugar: Lumpy powdered sugar = grainy fudge. A quick sifting makes it velvety smooth.
• Press, don’t spread: Use greased hands or a spoon to firmly pack the mixture into the pan—this prevents crumbly edges.

Watch that heat! High temps make the peanut butter separate. Low and slow wins the race.

Ingredient Substitutions and Variations

Want to mix things up? Here are my favorite twists on classic peanut butter fudge—just know the texture might change slightly:

• Crunchy peanut butter: Adds terrific texture, but your fudge won’t be as smooth. Perfect if you love a little bite!
• Honey or maple syrup: Replace ½ cup powdered sugar with liquid sweetener for a deeper flavor (expect softer fudge that needs extra chill time).
• Chocolate swirl: Melt ¼ cup chocolate chips and drizzle over the top before chilling—instant elegance!

Feeling adventurous? A pinch of sea salt on top takes this from great to “can’t stop eating” territory.

Storing and Serving Classic Peanut Butter Fudge

This fudge keeps beautifully in an airtight container in the fridge for up to 2 weeks—if it lasts that long! I like layering squares between parchment paper in a pretty tin for holiday gifts (tied with baker’s twine, it looks straight from a candy shop). For parties, arrange pieces on a vintage cake stand—the creamy texture holds up perfectly at room temperature for a few hours. Pro tip: Double the batch and freeze half for up to 3 months. Just thaw overnight in the fridge when those peanut butter cravings hit!

Classic Peanut Butter Fudge Nutrition

Let’s be real—this is dessert, not health food! But since you asked, here’s the scoop per piece (based on cutting into 16 squares): about 180 calories, 10g fat (4g saturated), and 15g sugar. Numbers vary slightly depending on your exact ingredients, but hey—life’s too short to skip the fudge! This recipe is certainly worth the indulgence.

FAQs About Classic Peanut Butter Fudge

Can I use natural peanut butter? I don’t recommend it—the oil separation makes the fudge greasy. Stick with regular creamy peanut butter (like Jif or Skippy) for that perfect, smooth texture. Trust me, I learned this the messy way!

Why is my fudge crumbly? Usually means you didn’t press it firmly enough into the pan, or maybe skimped on the butter. Next time, really pack it in there—I use the bottom of a greased measuring cup to get it nice and compact.

Can I freeze it? Absolutely! Wrap individual pieces in wax paper and store in a freezer bag for up to 3 months. Thaw overnight in the fridge—it’ll taste just as fresh as day one.

How do I fix grainy fudge? That’s from undissolved sugar. Next time, sift your powdered sugar and add it gradually while the peanut butter mixture is still warm. If it’s already set, try microwaving a piece for 5 seconds—sometimes that helps.

Can I add mix-ins? Sure! Stir in ½ cup mini chocolate chips or crushed pretzels after the sugar. Just know it’ll make slicing trickier—chill longer and use a very sharp knife.

Share Your Thoughts!

Did your fudge turn out as dreamy as Grandma’s? Snap a pic and tag me—I’d love to see your creations! Leave a comment below with your best tips or sweetest memories this recipe brought back. Happy fudging! If you are interested in other easy desserts, check out my other recipes!

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