3-Ingredient Peanut Butter Fudge

Peanut Butter Fudge

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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 16 servings
Nutrition Facts (per serving)
399 Calories
27g Fat
35g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 399
% Daily Value*
Total Fat 27g 35%
Saturated Fat 10g 48%
Cholesterol 30mg 10%
Sodium 246mg 11%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 9%
Total Sugars 30g
Protein 8g
Vitamin C 0mg 0%
Calcium 18mg 1%
Iron 1mg 3%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You just can’t mistake the aroma of freshly baked oatmeal cookies or homemade peanut butter fudge. Treat your kids to the smell of peanut butter fudge wafting through the front door when they come home from school—it's a delicious way to make memories.

The traditional way of making this treat involves boiling sugar to just the right temperature using a candy thermometer. But in this busy world of ours, time is a rare commodity, so this quick-and-easy fudge recipe is a godsend, even if it's a little grainier than the time-honored version. An added plus is that all fudge is free of gluten so kids with wheat issues can enjoy this treat. (Be sure to use a reputable brand of confectioners' sugar that has not been contaminated with wheat.)


  • 1/2 pound butter

  • 18 ounces crunchy peanut butter

  • 1 pound confectioners' sugar, sifted

Steps to Make It

  1. Gather the ingredients.

  2. Line an 8x8-inch pan with aluminum foil. Be sure ends hang slightly over edges so it will be easy to lift out. Butter foil and set pan aside.

  3. Fill bottom of a double boiler one-third of the way up with water. Bring it to a boil. Turn burner down to low and place top pan over top of double boiler.

  4. Melt butter and peanut butter in top pan of double boiler. Stir until completely melted.

  5. Stir in confectioners' sugar. Stir until the mixture is very smooth with no lumps.

  6. As soon as this is accomplished, quickly scrape mixture into prepared pan. Use a spatula to smooth over the top.

  7. Once it is completely cool, remove fudge from pan by pulling up on foil overhang.

  8. Place on a cutting board. Peel down sides of foil. Cut fudge into at least 16 pieces.


It might seem like tinkering with a perfect recipe is folly, but you'd be surprised what a different spin you can put on an already great dish just by adding a few different ingredients.

  • To satisfy the chocolate lovers in your crowd, melt 1 cup of semisweet chocolate chips and spread it on top of the fudge immediately after you have poured it into the pan.
  • Or, after the fudge has been poured into the pan, top it with 1/2 cup chopped peanuts.
  • And to really dress things up, top the poured-out fudge with melted chocolate and chopped peanuts.
  • For the ants on a log crowd, skip the celery and add 1 cup of raisins to the fudge mixture before you turn it out into the pan.


  • In warm weather months, store the fudge in a sealed container in the refrigerator; otherwise, it will melt.
  • To make sure this is a truly gluten-free dessert, be sure to carefully read all ingredient labels.