Peanut Butter Fudge

Peanut Butter Fudge | The Sugar Hit


Fudge! Hallelujah, everybody! We live in a world where fudge exists!


If that doesn’t make you want to stand up and do the traditional celebratory dance of your people, then I don’t know what will.


Peanut Butter Fudge | The Sugar Hit


Even better news, this is PEANUT BUTTER fudge. As far as I’m concerned PB is the ultimate fudge flavour. It’s the only thing I can think of with enough saltiness and savoury complexity to stand up to being fudgified.


So often chocolate fudge, or vanilla fudge, or caramel fudge just end up tasting like sugar. No nuance, no depth. No fun, really. This Peanut Butter fudge is heavenly though. It’s salty, buttery, and sweet (duh). It’s got a beautiful smooth texture, reminiscent of a chocolate truffle. I have a secret plan to put some in ice cream, but don’t tell anyone.


Peanut Butter Fudge | The Sugar Hit


As far as professional candy makers are concerned, I’m sure this is not really a true fudge. There’s no boiling sugar, no stirring or beating for hours, and it does need to be kept in the fridge. But this is the best damn fudge I’ve ever had. So I’m finding it hard to care that it was too easy to make. See? That statement doesn’t even make sense.


Do you have a recipe that’s so simple that you hesitate to tell people about it? They always end up being the best ones!


 xx Sarah


Peanut Butter Fudge | The Sugar Hit


Peanut Butter Fudge
Salty, sweet Peanut Butter fudge - no sugar thermometers or special equipment required.
  • 1 cup (260g) peanut butter (smooth or crunchy, your call)
  • 1 stick (100g) butter
  • 2 tbsp double cream
  • 3 cups icing sugar, sifted
  1. Grease and line an 8in (20cm) square tin with baking paper.
  2. Place the peanut butter, butter and cream into a saucepan and stir over a low heat until melted and smooth.
  3. Place the icing sugar into a large mixing bowl.
  4. Pour the melted peanut butter mixture into the icing sugar, and stir to combine into a soft, stiff paste.
  5. Transfer the fudge mixture to the lined pan, and smooth the top with a palette knife.
  6. Refrigerate at least 2 hours or until firm, cut into squares, and store covered in the fridge!



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.