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a plate filled with peanut butter fudge on a silver tray
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4.88 from 16 votes

Small Batch Peanut Butter Fudge

Make rich and creamy small batch peanut butter fudge with just 4 simple ingredients! Quick to make and full of homemade flavor, this treat is perfect for any occasion.
Prep Time5 minutes
Cook Time5 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: fudge, peanut butter fudge, small batch fudge, small batch peanut butter fudge
Servings: 20 squares
Author: Joanie Zisk

Equipment

Ingredients

  • 8 tablespoons butter (1 stick)
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • 2 cups sifted powdered sugar
US - Metric

Instructions

  • Line a small 4x6-inch or 5x5-inch dish with foil, leaving an overhang on the sides to lift the fudge out easily.
    Pro Tip: While wax or parchment paper can work, I recommend foil because it conforms to the dish’s shape better, making it easier to remove the fudge in one piece.
  • In a 2-quart saucepan, melt the butter over medium-low heat.
  • Stir in the peanut butter and mix until smooth and well combined.
  • Remove the pan from the heat and stir in the vanilla extract.
  • Add the sifted powdered sugar and stir until the mixture is smooth.
  • Pour the fudge mixture into the prepared dish and smooth the top with the back of a spoon or a rubber spatula.
  • Cover the dish tightly and refrigerate for at least 1 hour or until the fudge is firm.
  • Once firm, lift the fudge out of the dish using the foil overhang, then cut it into pieces and enjoy!
  • Store this fudge in an airtight container. The fudge keeps well for up to a week at room temperature or for 2 weeks if refrigerated.

Video

Notes

  • Peanut Butter: Use smooth, commercial brands like Jif, Peter Pan, or Skippy for the best texture. Natural peanut butter works too, but stir well before using. Prefer some crunch? Use crunchy peanut butter.
  • Powdered Sugar: Sift before adding to remove clumps and ensure a smooth, lump-free fudge.
  • Prepare the Pan: Line the pan ahead of time so you can transfer the fudge immediately for the best consistency.
  • Cutting the Fudge: Let it sit at room temperature for a few minutes before slicing for cleaner cuts. Use a sharp knife for even pieces.

Nutrition

Serving: 1(1-inch) square | Calories: 117kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 64mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 140IU | Calcium: 5mg | Iron: 0.1mg

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