Quick 2-Ingredient Peanut Butter Fudge
This peanut butter fudge is the dessert you make when you need something sweet in a hurry. Two pantry staples, a microwave, and a few minutes are all it takes.
Smooth, rich, and shockingly easy, it sets up in the fridge and slices into clean squares. No candy thermometer, no stovetop babysitting.
Why This Fudge Works
Creamy peanut butter and store-bought vanilla frosting melt together into a fudge that tastes like it took way more effort. The frosting brings the sweetness and structure, so you skip any candy-making guesswork.
It’s firm enough to slice cleanly but still melts in your mouth. The peanut butter keeps it from being cloying, and a tiny pinch of flaky salt on top balances everything out.
Ingredients
- 1 cup creamy peanut butter: not natural, the stabilizers help it set up smooth.
- 1 (16 oz) can vanilla frosting: any brand works, just avoid whipped varieties.
Variations / Substitutions
- Peanut butter swap: almond butter or sunflower seed butter work but the texture will be slightly softer.
- Chocolate version: use canned chocolate frosting instead of vanilla for a chocolate-peanut butter combo.
- Crunch factor: stir in ¼ cup mini chocolate chips after melting.
- Salty finish: sprinkle flaky sea salt over the top before chilling.
Also try our 3-Ingredient Chocolate Hazelnut Fudge.
How to Make Peanut Butter Fudge
Step 1: Melt the Frosting and Peanut Butter
Place the 1 can (16 oz) vanilla frosting and the 1 cup creamy peanut butter in a large microwave-safe bowl. Microwave on high in 30-second bursts, stirring well after each, until the mixture is completely smooth and pourable, about 1 to 1½ minutes total.
Step 2: Stir and Pour the Fudge
Stir the melted mixture one more time to make sure it’s fully combined, then scrape it into an 8-inch square pan lined with parchment paper. Smooth the top with a spatula, cover, and refrigerate until set, about 2 hours.
Step 3: Slice and Serve
Lift the fudge out using the parchment overhang once it’s firm. Cut into 16 squares with a sharp knife and serve cold or at room temperature.
Tips for Foolproof Peanut Butter Fudge
- Use a standard creamy peanut butter like Jif or Skippy. Natural peanut butter separates and turns greasy.
- Don’t overheat the mixture. Too long in the microwave can cause the fats to split and make the fudge oily.
- Lining the pan with parchment paper makes lifting and slicing mess-free.
- If the fudge still feels soft after 2 hours, pop it in the freezer for 15 minutes before cutting.
Storing Peanut Butter Fudge
- Refrigerate: keep in an airtight container in the fridge for up to 2 weeks.
- Freeze: wrap well and freeze for up to 3 months. Thaw in the fridge overnight.
- Serve cold: this fudge keeps its best texture straight from the refrigerator.
Frequently Asked Questions
Can I use natural peanut butter?
No, the oils separate and the fudge won’t set properly. Stick with a shelf-stable creamy brand.
Why did my fudge turn out greasy?
Overheating the frosting mixture usually causes the fats to separate. Heat only until just melted, stirring often.
Can I use crunchy peanut butter?
Yes, but the fudge will have little peanut bits. The texture shifts a bit, but it tastes great.
How long does it take to chill?
The fudge needs about 2 hours in the fridge. In a pinch, you can freeze it for 30 minutes to speed things up.
Peanut Butter Fudge Recipe
Ingredients
Method
- Combine the frosting and peanut butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and pourable, about 1 to 1½ minutes.
- Scrape the mixture into an 8-inch square pan lined with parchment. Smooth the top, cover, and refrigerate until firm, about 2 hours.
- Lift the fudge out using the parchment, slice into 16 squares, and serve.
