Homemade Peanut Butter Fudge
This Homemade Peanut Butter Fudge is a creamy, dreamy treat that balances sweetness and saltiness perfectly!
Servings: 16 servings
Ingredients
- 1 cup unsalted butter
- 1 cup creamy peanut butter smooth brand like Skippy
- ½ cup Reese’s peanut butter chips
- 1 tablespoon pure vanilla extract
- 3 cups powdered sugar sifted
- ½ teaspoon kosher salt
- ½ cup marshmallow creme Kraft brand recommended
Instructions
- Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, melt the unsalted butter and creamy peanut butter together, stirring frequently until combined.
- Remove from heat and stir in the vanilla extract and marshmallow creme until smooth.
- Sift the powdered sugar into a mixing bowl, add the kosher salt, and gradually mix in the melted peanut butter mixture until fully combined.
- Gently fold in the Reese’s peanut butter chips until evenly distributed.
- Transfer the mixture into the prepared baking pan, smoothing the top with a spatula.
- Refrigerate for at least 2 hours until set, then lift out using the parchment overhang.
- Cut into squares and enjoy! Store leftovers in an airtight container in the refrigerator.
Equipment
- 9x9-inch Baking Pan
- Parchment Paper
- Medium Saucepan
- Rubber spatula
- Mixing Bowl
Notes
- Sift powdered sugar well for a smooth texture.
- For a crunchier texture, use crunchy peanut butter.
- This fudge can be made ahead and stored in the fridge for two weeks.
- Freeze in an airtight container for up to three months.
- Let frozen fudge thaw in the fridge before serving.