Peanut-Butter Fudge

By Samantha Seneviratne

Published October 4, 2022

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 2
Total Time
10 minutes plus 1½ hours chilling
Rating
4(516)
Comments
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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

  • 2 cups/246 grams confectioners’ sugar, sifted

  • 12 tablespoons/170 grams salted butter

  • ½ cup/110 grams dark brown sugar

  • 1 (16-ounce) jar conventional creamy peanut butter (such as Skippy)

  • 1 ½ teaspoons vanilla extract

  • Roasted, salted peanuts, roughly chopped, and mini chocolate chips, for topping

Ingredient Substitution Guide
Nutritional analysis per serving

18 grams carbs; 15 milligrams cholesterol; 213 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 1 gram fiber; 48 milligrams sodium; 4 grams protein; 16 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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 1 ½ hours.

  5. 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.

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Ratings

4 out of 5
516 user ratings
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Comments

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.

Never set

My fudge remained runny. Wondering how it sets if it’s not brought up to a specific temperature like typical fudge.

Tracy

This was so easy and a bit hit over the Easter weekend. I made it as written except I used full-size semi-sweet chocolate chips on top (and no peanuts), and I also added a conservative sprinkle of sea salt as suggested by @Jules. I would use more chips next time, and definitely a more generous amount of sea salt--that was a great addition! Note: this was a delicious gluten-free dessert option.

James

Ridiculously easy to make. I *never* make desserts or sweet things. I made this — and while I thought I had made it a bit dry/brittle, everyone raved about it. I mean: butter, peanut butter, sugar…..difficult to go wrong. It’s insanely sweet — but you don’t need much. Very good, I’ll make again. I used natural peanut butter but may try with a jif/skippy type pb next time.

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