3 Ingredient Peanut Butter Fudge
This foolproof, 3 ingredient peanut butter fudge recipe is quick and easy to make! You don't need a candy thermometer to make this rich, delicious fudge from scratch.
Servings: 32 pieces
Calories: 201kcal
Ingredients
- 1 cup unsalted butter
- 18 oz peanut butter smooth
- 1 pound powdered sugar
Instructions
- Line an 8x8-inch buttered cake pan with parchment or buttered foil. Make sure there's an overhang of paper or foil all the way around so you can lift the fudge out of the pan later.
- Pour the powdered sugar into a metal sieve and sift to remove lumps.
- Place the butter in a double boiler filled with gently simmering water. Stir the butter occasionally until it's fully melted, then add the peanut butter and stir until well combined and smooth.
- Dump in the sifted powdered sugar and stir until the mixture is free from lumps, which can take a couple minutes.
- Scrape the mixture into the prepared pan and pack it into the corners, then smooth the top. Chill for 1-2 hours, or until set.
- Once the fudge has chilled completely, lift the fudge out of the pan using the paper or foil. Place on a large cutting board then cut it into 32 bite-sized pieces. Use a sharp knife run under hot water and dried in between each slice for the cleanest cut.
Notes
- Measure the ingredients accurately. Use a kitchen scale for best results.
- Feel free to use either regular or all-natural peanut butter. Regular gives the fudge the smoothest texture, while all-natural has a better peanut flavor.
- Don't have a double boiler? Make your own by placing a heatproof bowl over a pan of gently simmering water. Make sure the bottom of the bowl doesn't touch the water.
- Store leftover fudge at room temperature in an airtight container for 2-3 weeks, or freeze for 2-3 months.
Nutrition
Serving: 1piece | Calories: 201kcal | Carbohydrates: 17.7g | Protein: 3.6g | Fat: 13.9g | Cholesterol: 15.1mg | Sodium: 69mg | Fiber: 0.8g | Sugar: 15.5g | Calcium: 9.6mg | Iron: 0.3mg
