3-Ingredient Peanut Butter Fudge

Peanut Butter Fudge

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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
178 Calories
12g Fat
16g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 178
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 22%
Cholesterol 14mg 5%
Sodium 67mg 3%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Protein 3g
Calcium 9mg 1%
*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/2 sticks butter
  • 18 ounces crunchy peanut butter
  • 1 (1-pound) box confectioners' sugar (sifted)

Steps to Make It

  1. Gather the ingredients.

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

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

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

  5. Stir in the confectioners' sugar. Stir until it has melted, and the mixture is very smooth with no lumps.

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

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

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


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.