This easy No Bake Peanut Butter Fudge comes out so creamy and silky smooth it melts in your mouth. The texture and flavor are fantastic and decadent.
This recipe is the perfect size to give as a gift. It is made in a 6 inch cake pan and makes 9 – 16 pieces depending on how large or small you want to cut the pieces.
Store in an airtight container at room temperature for about 1 week (out of sunlight) or in the fridge for 2 to 3 weeks refrigerated.
To freeze, fudge should be frozen in as large a block as possible, as it can dry out more easily when cut into smaller pieces. Wrap chilled fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge.
As an Amazon Associate, I may make a small commission, at no additional cost to you, if you make a purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that’s sure to impress any night of the week. Check Cookbook Price
How to make No Bake Peanut Butter Fudge:
Line a 6 inch square cake pan with parchment paper. (I cut mine 6”x10” so two sides are longer and stick up slightly for easy removal.)
Add the salted butter and peanut butter to a medium sauce pan over medium heat and bring to a rolling boil, stirring occasionally.
Remove from heat and add in the powdered sugar and vanilla, stirring until completely mixed in.
Transfer to the prepared cake pan and smooth the top flat.
Cool at room temperature, about an hour, until set.
When the fudge has set, run a knife gently around the edges and invert it onto a cutting board.
Remove the parchment paper and cut into 9, 12, or 16 equal squares.
Serve and enjoy!
You may also enjoy:
No Bake Peanut Butter Fudge
This easy No Bake Peanut Butter Fudge comes out so creamy and silky smooth it melts in your mouth. The texture and flavor are fantastic and decadent. This recipe is the perfect size to give as a gift. It is made in a 6 inch cake pan and makes 9 – 16 pieces depending on how large or small you want to cut the pieces.
Ingredients
- 2/3 cup salted butter (11 Tablespoons)
- 2/3 cup peanut butter (creamy or crunchy)
- 2 cups powdered sugar
- 1 1/4 teaspoon vanilla extract
Instructions
- Line a 6 inch square cake pan with parchment paper. (I cut mine 6”x10” so two sides are longer and stick up slightly for easy removal.)
- Add the salted butter and peanut butter to a medium sauce pan over medium heat and bring to a rolling boil, stirring occasionally.
- Remove from heat and add in the powdered sugar and vanilla, stirring until completely mixed in.
- Transfer to the prepared cake pan and smooth the top flat with a spatula.
- Cool at room temperature, about an hour, until set.
- When the fudge has set, run a knife gently around the edges and invert it onto a cutting board.
- Remove the parchment paper and cut into 9, 12, or 16 equal squares.
Notes
Store in an airtight container at room temperature for about 1 week (out of sunlight) or in the fridge for 2 to 3 weeks refrigerated.
To freeze, fudge should be frozen in as large a block as possible, as it can dry out more easily when cut into smaller pieces. Wrap chilled fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 113mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g
This recipe is adapted from my other site Zona Cooks.
Barbara
Sunday 20th of November 2022
Recipes sound like I should try them.
Zona
Monday 21st of November 2022
You should :)