This Easy Peanut Butter Fudge is a classic, old-fashioned recipe that delivers rich, smooth, melt-in-your-mouth squares of peanut butter perfection. With only a handful of ingredients and no stovetop boiling or candy thermometer required, it’s a foolproof recipe that anyone can make. The microwave does all the work, and in just a few minutes you’ll have a creamy fudge that tastes like it came straight from a candy shop.

Perfect for holidays, gifting, bake sales, or simply satisfying your sweet cravings at home.

Ingredients

2 sticks unsalted butter
1 cup creamy peanut butter (Trader Joe’s Unsalted Creamy Peanut Butter recommended, but any smooth peanut butter works)
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar (a full box)

Instructions

1. Melt the Butter and Peanut Butter

Place the butter and peanut butter in a medium or large microwave-safe bowl.
Cover the bowl with a paper plate to prevent splattering. (Plastic wrap can be used, but paper is safer since the mixture gets very hot.)

Microwave on high for 2 minutes, then carefully stir.
Microwave again for another 2 minutes.
The mixture will be extremely hot and bubbling at this point—handle carefully.

2. Add Vanilla and Sugar

Stir the hot mixture briefly, then add the vanilla extract.
Add the confectioners’ sugar and stir with a large spoon until fully combined.

The mixture will thicken quickly and lose its glossy sheen. This is a sign the fudge is ready to be shaped.

3. Transfer to Pan

Line an 8×8 inch square pan with parchment paper, leaving extra overhang on the sides to help lift the fudge out later.
Scoop the mixture into the pan and press it evenly using a spatula.

Fold the extra parchment over the top to cover it.

4. Chill

Refrigerate for about 2 hours, or until the fudge is completely firm.

5. Cut and Store

Lift the fudge out of the pan using the parchment paper.
Cut into 64 pieces (8 cuts across, 8 cuts down) for perfect 1-inch squares.

Storage Options:

Room temperature: Store in an airtight container for up to 1 week.
Freezing: Wrap fudge tightly in parchment and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.