By Samantha Seneviratne
- Total Time
- 10 minutes plus 1½ hours chilling
- Rating
- 4(467)
- Notes
- Read community notes
Traditionally, fudge is made by boiling sugar and flavorings to a specific temperature, then cooling it, and finally beating it for just the right amount of time. It’s not hard to do, but if the conditions are not just right, the texture of the finished fudge can be too soft, too hard or even unpleasantly grainy. This peanut butter fudge may not be traditional, but it’s much simpler to make properly and results in the creamiest confection imaginable. For a delicious textural contrast, don’t skip the toppings!
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Ingredients
Yield:25 pieces
- 2cups/246 grams confectioners’ sugar, sifted
- 12tablespoons/170 grams salted butter
- ½cup/110 grams dark brown sugar
- 1(16-ounce) jar conventional creamy peanut butter (such as Skippy)
- 1½teaspoons vanilla extract
- Roasted, salted peanuts, roughly chopped, and mini chocolate chips, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
333 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 6 grams protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Line an 8-inch square baking pan with parchment paper with a 2-inch overhang on two sides. In a large bowl, set the confectioners’ sugar.
Step
2
In a medium pot, melt the butter over medium heat. Add the brown sugar and bring the mixture to a simmer, stirring until the sugar is melted. Remove from the heat and stir in the peanut butter until melted and smooth.
Step
3
Add the peanut butter mixture and the vanilla to the confectioner’s sugar and, using a hand mixer, beat on low just until combined. Do not overmix.
Step
4
Transfer the mixture to the prepared pan and spread into an even layer and smooth the top with a spatula or a spoon. Let cool briefly, and top with the peanuts and chocolate chips, pressing in slightly so they stick. Chill until firm, about 1½ hours.
Step
5
To serve, lift the block out using the parchment and cut into small squares. Store well-wrapped at cool room temperature (for slightly softer fudge) or in the fridge (for slightly firmer fudge), up to 1 week.
Ratings
4
out of 5
467
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Cooking Notes
elishbet
Made this and added cannabis oil—wowza!
Kevin
Maria, my jar of peanut butter lists these ingredients: peanuts, sugar, oil, and salt. Those don't seem that "awful." Also, this is a recipe for fudge. Meant as a once-in-a-while treat.
J. Berger
Yum! It was great — couldn’t use Skippy/conventional because my co-eater has a soy intolerance. But even with the natural creamy no-stir I used (with a little extra salt thrown in), it turns out great. Next time I’d make it with pretzels on top too.
memo
If using toppings, besides chocolate chips consider walnuts or sweet Philippine banana chips. Maybe stir some raisins and/or mini-marshmallows into the fudge.
Maureen
can you use vegan butter in this recipe?
steve
And all my years of reading the comments in the section, this one was my all-time favorite. And not only because you didn’t redo the entire recipe
Deborah
I don't like peanuts so I made this with almond butter. Chopped some toasted salted almonds for the top - with the chocolate chips, of course. It was so creamy and delicious. I'm going to try with cashew butter next.
AKG
I have returned to report that my husband is obsessed with this fudge. I recently riffed on the original by subbing Biscoff Cookie Butter. I can confirm it was a) successful, b) dangerously moreish. Don’t say I didn’t warn you.
Maria
Can this be made with something besides 'conventional peanut butter,' which is full of awful stuff? Just asking.
Pam Walters
Made this for Super Bowl.. it was a huge hit. Had a thin layer of c chips on the bottom of an 8x10 dish, added less than 2 C of rice crispies to the peanut butter mixture (for crunch and lightness) and followed the rest of the directions. Everyone absolutely loved them.. they disappeared. Most eaten desert on the table. Thanks NYT and everyone else for their comments.
Jules
Finish with some sea salt on top - yum!
Bette Sullivan
Yes, measure for measure, no adjustments needed.
AKG
I see some comments saying this is not too sweet, but that is relative to taste and habit. For somebody who doesn’t eat much sugar, this may give you the sweets-equivalent of a lemon pucker. Nice peanut butter flavor, high reward to effort ratio (nearly instant gratification), fudgesque texture. It tastes something like homemade Reese’s filling. For me: staggeringly sweet. Perhaps a layer of some very dark chocolate could help?
KinNYC
I can't seem to reply to a comment here but yes, you can use vegan butter! I used vegan baking sticks and mixed by hand and it came out great! Maybe would have a slightly fluffier (?) texture if I had an electric mixer but I wouldn't know it. Nice to have a vegan and gluten free option to serve to guests who need it (minus the pretzel pieces for GF).
Hannah
One of the easiest desserts I've ever made! Whipped this up while my two month old napped and in no time I had a completely satisfying sweet peanut butter fix to get me through the week. Definitely don't skip the toppings. Next time, I might try banana chips and raisins as one commenter advised.
Vicki
This was awful. Nothing like fudge ... because it's frosting. I made a batch of brownies and spread it on top -- perfect. Glad I made only a half recipe. The toppings are a stroke of genius. Next time I make real peanut butter fudge, I'll steal that idea.
Liz
It’s a little too sweet for me.
emcbride
Costco sells organic smooth peanut butter that has virtually no added ingredients.
Martie
Has anyone tried to freeze these?
cate w
Do you chill in the fridge or the freezer?
muffin
Delicious-I have made this a few times and it is terrific I have used natural and skippy peanut butter and it works well with both I melt semisweet chocolate chips with milk and maple syrup.Absolutely delicious
Ok, I'm In
After reading all the comments I'm in and going to try this weekend. I have some chocolate bourbon pecan butter and was searching for something I could sub this for the peanut butter in, looks like this is it. I have two jars so if anyone has any other suggestions for the other jar I'd love to hear them. Thanks!
Karen
Fabulous. As someone else noted, tastes like the filing of a Reese's peanut butter cup. Will absolutely make again and again for an easy treat.
muffin
This is AMAZING like real fudge but soooo easy and I love the end result I used chunky skippy pure magic
Barbara
Can natural peanut butter be used, ( no salt or sugar added).
T in Boston
I don’t have a sweet tooth, but I like peanut butter… I might try this adding a little Sriracha to the mix to create a fudge version of a Thai peanut sauce.
Pam Walters
Made this for Super Bowl.. it was a huge hit. Had a thin layer of c chips on the bottom of an 8x10 dish, added less than 2 C of rice crispies to the peanut butter mixture (for crunch and lightness) and followed the rest of the directions. Everyone absolutely loved them.. they disappeared. Most eaten desert on the table. Thanks NYT and everyone else for their comments.
AKG
I have returned to report that my husband is obsessed with this fudge. I recently riffed on the original by subbing Biscoff Cookie Butter. I can confirm it was a) successful, b) dangerously moreish. Don’t say I didn’t warn you.
Wendy L
I used a nine inch square pan instead of 8”. This made for thinner pieces but didn’t seem to detract at all from the delicious taste.
Deborah
I don't like peanuts so I made this with almond butter. Chopped some toasted salted almonds for the top - with the chocolate chips, of course. It was so creamy and delicious. I'm going to try with cashew butter next.
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