how to make powdered sugar<\/a> from granulated sugar and cornstarch and save yourself a trip to the store.<\/p>\nFor the full step-by-step recipe, including ingredient amounts, check out the recipe card at the end of this post. <\/p>\n
Making the fudge<\/h3>\n
Before you get started, prep your pan. Line an 8\u00d78-inch pan with aluminum foil or parchment paper. Set this aside.<\/p>\n
Add the peanut butter, butter, and salt to a large microwave-safe bowl. Microwave on HIGH in 30-second increments, stirring after each, until the mixture is smooth and well combined.<\/p>\n
Depending on your microwave, this should take anywhere from 90 seconds to 2 1\/2 minutes.<\/p>\n
Stir in the vanilla. Add the powdered sugar 1 cup at a time, beating with an electric hand mixer on low speed after each addition.<\/p>\n
Once all of the powdered sugar has been added, increase the mixer speed to high and beat until the fudge mixture is well combined and there are no more lumps of powdered sugar.<\/p>\n
Press the fudge mixture evenly into the prepared pan, smoothing the top with a spatula.<\/p>\n
Let the peanut butter fudge chill in the refrigerator for 2-3 hours, or until firm. Lift the fudge out of the pan with the overhanging foil or parchment and use a large knife, pizza cutter, or dough blade to cut the fudge into 1-inch squares.<\/p>\n![\"Peanut](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/12\/sliced-peanut-butter-fudge.jpg\"\/)
![\"Peanut](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/12\/sliced-peanut-butter-fudge.jpg\")
<\/figure>\nStorage<\/h2>\n
Store this easy peanut butter fudge in an airtight container in the refrigerator for up to 2 weeks.<\/p>\n
You can also freeze it for up to 3 months. <\/p>\n
Wrap the set fudge tightly in plastic wrap followed by a layer of foil, separating any stacked layers of the fudge with a sheet of parchment or wax paper. Place the foil-wrapped fudge in a zip-top freezer bag or freezer-safe container.<\/p>\n
Let the fudge thaw in the refrigerator for a few hours before enjoying. If you need to, the fudge can thaw at room temperature, but do NOT try to thaw it in the microwave.<\/p>\n![\"Squares](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/12\/plated-pb-fudge.jpg\"\/)
![\"Squares](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/12\/plated-pb-fudge.jpg\")
<\/figure>\nFrequently asked questions<\/h2>\n\n
Can I make this on the stove instead of in the microwave?<\/strong> <\/p>\nYes! Add the peanut butter, butter, and salt to a medium saucepan over medium heat. Cook, stirring frequently, until the ingredients are melted and well combined. The mixture doesn\u2019t need to boil; it just needs to be melted and smooth.<\/p>\n
Remove the pan from the heat and transfer the peanut butter mixture to a large bowl before adding the vanilla and powdered sugar.<\/p>\n<\/p><\/div>\n
I don\u2019t have a mixer. Can I mix the sugar in by hand?<\/strong> <\/p>\nYes. If you are adding the powdered sugar by hand, I recommend sifting it to remove any lumps first.<\/p>\n<\/p><\/div>\n
What kind of peanut butter do you recommend using?<\/strong> <\/p>\nI typically use good ol\u2019 Skippy or Jif creamy peanut butter when I make this fudge. I have used \u201cnatural\u201d peanut butter, both the kind that you need to stir and the no-stir kind, with success.<\/p>\n
I recommend staying away from the natural peanut butter that you grind yourself in the grocery store. This peanut butter tends to be a bit too gritty for recipes like this.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n
\n
\n
\n
\n- \n
Line (1<\/span>) 8\u00d78-inch pan with foil or parchment paper. Set aside.<\/span><\/p>\n<\/li>\n- \n
In a large microwave-safe bowl, add the peanut butter, butter, and salt. Microwave on HIGH in 30-second increments, stirring after each, until the mixture is smooth and well combined. This will take anywhere from 90 seconds to 2 \u00bd minutes, depending on your microwave. <\/span><\/p>\n1 \u00bc cups creamy peanut butter, <\/span>1 cup unsalted butter, <\/span>\u00bd teaspoon fine sea salt<\/span><\/p>\n<\/li>\n- \n
Stir in the vanilla extract, then add the powdered sugar to the peanut butter mixture 1 cup at a time, beating with an electric mixer on low speed after each addition until combined. Once all of the powdered sugar has been added, increase the speed to high and beat until the mixture is well combined and no lumps of powdered sugar remain.<\/span><\/p>\n1 teaspoon pure vanilla extract, <\/span>3 cups powdered sugar<\/span><\/p>\n<\/li>\n- \n
Transfer the fudge mixture to the prepared pan. Press evenly into the prepared pan, smoothing the top with a spatula.<\/p>\n<\/li>\n
- \n
Chill in the refrigerator for about 2 hours, or until firm. Use the overhanging parchment or foil to lift the fudge from the pan; cut into small squares.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\n
\n- Store in an airtight container in the refrigerator for up to 2 weeks.<\/li>\n
- You can stir the powdered sugar in by hand if you don\u2019t have an electric mixer. I recommend sifting the powdered sugar first to get rid of any lumps before stirring it in by hand.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
\n
Serving: <\/span>2<\/span>(1-inch) squares<\/span><\/span>, <\/span>Calories: <\/span>155<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>13<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>2<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>15<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>81<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>59<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>177<\/span>IU<\/span><\/span>, <\/span>Calcium: <\/span>7<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
This post may contain affiliate links. Please read our privacy policy. Make this easy peanut butter fudge in minutes with a handful of simple ingredients. This rich, creamy fudge is bursting with the flavor of peanut butter and is begging to be added to your holiday gifting and dessert menus! I don\u2019t know why, but […]<\/p>\n","protected":false},"author":1,"featured_media":345098,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[5886,12894,281,16376,28432,523],"dealstore":[],"offerexpiration":[],"class_list":["post-345097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-butter","tag-creamy","tag-easy","tag-fudge","tag-peanut","tag-rich"],"yoast_head":"\n
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