These Peanut Butter Fudge Recipes are rich, creamy, and irresistibly smooth—perfect for holidays and gifting!

There’s a reason Peanut Butter Fudge Recipes feel like pure nostalgia wrapped in sugar and cream—they’re rich, creamy, and dangerously easy to keep “just one more piece”-ing.

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The Three Fudge Rules I Never Break

• Use The Right Pan: An 8×8-inch pan gives you thick, gift-worthy squares. A 9×9 makes thinner pieces. Both work, but decide on purpose.
• Line The Pan Like You Mean It: Use parchment with overhang (two “handles”). Fudge sticks when it feels disrespected.
• Control Heat, Don’t Wrestle It: Fudge goes from “not ready” to “grainy tragedy” fast. Medium-low heat and patience win every time.

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Peanut Butter Fudge Recipes

Recipe 1: Old-School Creamy Peanut Butter Fudge

This is the one I make when I want fudge that tastes like a warm hug and cuts like a dream. It’s smooth, classic, and doesn’t need a circus of toppings to be memorable.

What Makes It Special

• Melts in your mouth, not your hands
• Clean slices, no crumbling
• Rich peanut butter flavor that doesn’t get bullied by sugar

Ingredients (8×8 Pan, About 36 Squares)

For The Fudge

• 1 cup (240 ml) whole milk
• 3 cups (600 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, cut into 8 pieces
• 1/4 tsp fine salt
• 1 cup (260 g) creamy peanut butter (not natural/stirred; use classic shelf-stable)
• 1 tsp pure vanilla extract

For The Pan

• Parchment paper
• Butter or nonstick spray (just a tiny swipe to help parchment sit flat)

Set Up Like A Pro

• Line an 8×8-inch pan with parchment, leaving overhang on two sides.
• Lightly grease the pan first so the parchment doesn’t slide around like it’s on ice skates.
• Set out your peanut butter and vanilla now. Once the syrup is hot, you move fast.

The Fudge Ritual (Detailed Instructions)

1) Start The Sugar Base

• In a heavy-bottom saucepan (3–4 quart), add milk, sugar, butter, and salt.

Turn heat to medium and stir slowly with a wooden spoon or heatproof spatula until:

• Sugar looks wet and slushy
• Butter melts completely
• Mixture starts to simmer around the edges

You’re not rushing a simmer. You’re inviting it.

2) Stir With A Purpose, Not Panic

• Once it reaches a steady simmer, reduce heat to medium-low and keep it gently bubbling.
• Stir in a slow, steady figure-eight pattern, scraping the bottom so nothing scorches.

You’re watching for the mixture to thicken slightly and turn glossy.

3) Bring It To The Soft-Ball Stage

• This is the part that makes fudge actually set instead of becoming peanut butter frosting.
• Cook until the syrup reaches 234°F–238°F (112°C–114°C) on a candy thermometer.

No thermometer? I still give you a way:

• Drop a tiny spoonful into a glass of cold water.
• If it forms a soft ball that holds shape but squishes easily between fingers, you’re there.
• This takes 10–15 minutes depending on your pan and stove. You stay nearby. This is not a “scroll TikTok” moment.

4) Pull It Off Heat And Add Peanut Butter

Remove the pan from heat.

Immediately add the peanut butter and vanilla. Stir firmly until:

• Peanut butter fully melts
• Mixture turns thick and creamy
• The shine looks satin-like, not oily

You’ll feel it change. The spoon starts leaving trails. That’s your signal.

5) Beat It For The Perfect Texture

• Now stir vigorously for 45–60 seconds.
• This helps the fudge cool slightly and develop that classic, fine-grained texture without turning gritty.
• You don’t beat it for five minutes. You beat it like you’re finishing strong.

6) Pour And Set

• Pour into your lined pan and smooth the top with a spatula.
• Tap the pan lightly on the counter 2–3 times to pop air bubbles.
• Let it cool at room temperature for 2–3 hours until fully set.
• If your kitchen is warm, chill it for 30–45 minutes at the end to firm for slicing.

7) Slice Cleanly

Lift out using parchment handles.

For neat squares:

• Run a sharp knife under hot water
• Wipe dry
• Slice straight down, wipe between cuts

Recipe 2: Chocolate Swirl Peanut Butter Fudge

This is the “I brought something special” fudge. It looks like you worked harder than you did, which is my favorite kind of impressive.

Ingredients (8×8 Pan)

Peanut Butter Layer

• 1/2 cup (115 g) unsalted butter
• 2 1/4 cups (270 g) powdered sugar, sifted
• 3/4 cup (195 g) creamy peanut butter
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 2 tbsp (30 ml) heavy cream or whole milk

Chocolate Swirl

• 1 cup (170 g) semi-sweet chocolate chips
• 2 tbsp (30 g) butter
• 1/2 tsp vanilla extract

The Swirl Story (Step-By-Step)

1) Melt Butter And Peanut Butter Together

• In a medium saucepan over low heat, melt butter.
• Add peanut butter and stir until smooth and glossy.
• Low heat matters. You’re preventing separation and graininess.

2) Add Vanilla, Salt, And Cream

• Remove from heat. Stir in vanilla, salt, and cream.
• This loosens the mixture so it stays creamy when you add sugar.

3) Add Powdered Sugar Slowly

• Add sifted powdered sugar in three additions, stirring after each.
• At first it looks messy and thick—keep going until it turns into a smooth, thick batter you can spread.

If it’s too stiff to stir:

• Add 1 teaspoon cream at a time until it moves easily
• No flooding it. Tiny adjustments.

4) Spread The Peanut Butter Base

• Press into the pan and smooth the top.
• Use the spatula to push into corners like you’re tucking in a blanket.

5) Make The Chocolate Swirl

In a microwave-safe bowl:

• Microwave chocolate chips + butter in 20-second bursts, stirring each time
• Stop when it’s glossy and almost fully melted, then stir to finish.
• Stir in vanilla.

6) Swirl Like An Artist With A Deadline

• Drop spoonfuls of melted chocolate over the peanut butter layer.

Use a butter knife to swirl:

• Drag through chocolate in gentle S-shapes
• Don’t overmix or you’ll lose the swirl and get brown confusion

7) Chill To Set

Refrigerate 1–2 hours until firm, then slice.

Recipe 3: Salted Pretzel Peanut Butter Fudge

This is the tray that disappears first. Sweet peanut butter, buttery fudge base, and crunchy pretzel salt hits that make people stare at the plate like it owes them money.

Ingredients (8×8 Pan)

Fudge Base

• 1/2 cup (115 g) unsalted butter
• 1 cup (260 g) creamy peanut butter
• 1 tsp vanilla extract
• 1/2 tsp fine salt
• 2 1/2 cups (300 g) powdered sugar, sifted
• 2 tbsp (30 ml) heavy cream

Crunch And Finish

• 1 1/2 cups (75–90 g) mini pretzel twists, crushed (not dust—think pebble-sized)
• Flaky sea salt, for topping

The Crunchy Crown Method

1) Prep Your Pretzels First

• Crush pretzels in a zip-top bag using a rolling pin.

Keep pieces varied:

• Some small bits for even crunch
• Some larger bits for “oh wow” texture

Set aside.

2) Melt Butter And Peanut Butter

• In a saucepan over low heat, melt butter. Add peanut butter and stir until smooth.
• Remove from heat.

3) Add Vanilla, Salt, And Cream

• Stir until fully blended.
• This makes the base creamy enough to accept sugar without turning into a brick.

4) Add Powdered Sugar In Stages

• Add powdered sugar in three additions and stir after each.
• The mixture becomes thick and dough-like, then smooths out as you keep stirring.
• You want it thick enough to hold pretzels without sinking like a swamp.

5) Fold In Pretzels (Save Some For The Top)

• Fold in 1 cup crushed pretzels.
• Reserve 1/2 cup for topping.
• Mix evenly so every square gets crunch, not just the lucky ones.

6) Press Into Pan

• Spoon into parchment-lined pan.
• Press firmly with a spatula.
• If it sticks, lightly butter the spatula or cover with parchment and press with your hands.

7) Top And Salt

• Sprinkle remaining pretzels on top and press gently so they adhere.
• Finish with flaky sea salt—just a pinch across the surface.
• You’re creating contrast, not turning it into a salt lick.

8) Chill And Slice

• Refrigerate 1–2 hours until firm.
• Slice with a hot knife for clean edges.

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Serving Ideas That Make You Look Like You Host Fancy Parties

• Cut into tiny squares and pile on a platter with cookies and fruit
• Wrap in parchment and tie with twine for gifting
• Serve with coffee or hot chocolate for the ultimate winter vibe

Keep these Peanut Butter Fudge Recipes in your back pocket, because nothing saves a party, a gift box, or a rough Tuesday like a perfect square of peanut butter sweetness.