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.
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.
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!
- 1 cup (260g) peanut butter (smooth or crunchy, your call)
- 1 stick (100g) butter
- 2 tbsp double cream
- 3 cups icing sugar, sifted
- Grease and line an 8in (20cm) square tin with baking paper.
- Place the peanut butter, butter and cream into a saucepan and stir over a low heat until melted and smooth.
- Place the icing sugar into a large mixing bowl.
- Pour the melted peanut butter mixture into the icing sugar, and stir to combine into a soft, stiff paste.
- Transfer the fudge mixture to the lined pan, and smooth the top with a palette knife.
- Refrigerate at least 2 hours or until firm, cut into squares, and store covered in the fridge!
Thank goodness for fudge!! It makes the world a better place. This recipe is bonkers! xx
Thanks Katrina! Fudge does make the world a better place.
Peanut butter is totally the best fudge flavor! Gahh… I have to make this. Luckily I have a party to bring it to so I won’t be left alone with it
FUDGE. Yes. Totally agree though, sometimes fudge can just be too much dang sugar. I like loading it up with nuts and various crunchy things for balance sometimes. It’s a very fancy technique.
SO fancy. ;) Also, if I had had any pretzels, they would have been ALL up in this.
I need this peanut butter fudge in my life. It looks sooo smooth and well fudgy!
When you think you can’t make peanut butter any better and you go along and make it into fudge. Damnnn son.
This is definitely fudge and gorgeous fudge at that!! I adore peanut butter fudge, and in ice cream?? Awesome!
I have been ALL OVER peanut butter these days. So, obvs, I am so into this fudge.
Fudge is so much better when it doesn’t require all of the stirring, boiling sugar, etc. And I agree, too often fudge ends up tasting like sugar, but i’m all about salty, peanut buttery fudge. I wish we could get double cream in the US. It’s so much better than the lame heavy cream we get here.
Girl, I love the way you roll! And it is a singular pleasure to know that we live in a world where fudge exists. Can you believe that I didn’t get on the fudge train until I was an adult? I was probably the only kid around who thought fudge was “too sweet.” I’m so glad I have seen the light!
ME TOO! I was always the kid who was like, ‘guys, this is just a sugar block. let’s get some snickers bars or something’. How we’ve both grown!
Yeesssss!! I love it! I super love the fact that there’s no boiling of sugar and it comes together in a snap. Also I just want to dip it in all the chocolate.
Yes. Like most things, a dip in some chocolate would do this a world of good.
O my Dog. This fudge looks awesome. You just made my favorite food even better! Can’t wait to try this recipe! Thanks :)
If something ends up being very tasty despite all the shortcuts we took to prepare it, who cares about definitions and standards anymore! PB fudge is in my head now. stuck in my head…
I do the happy dance at the mention of fudge. :)
I completely agree how fudge is oftentimes too sugary-this peanut butter fudge looks like it does not have any of those problems!!! So rich and sweet/salty and just….rich! yum!
These look like really sweet treats!
Don’t worry, I petitioned the Top Secret Official Candymaker Society, and we’ve decided to let this fudge in. It looks too good not to!
What an honour. When is the ceremony? I need to prepare my liquorice graduation cap and gown.
This just made me realize I’ve never made fudge. What am I doing with my life?!? Oh wait now I know – making this fudge and eating it. That’s right. :)
Fudge is so great. It gives us something to with our lives. #blessed.
Hello, Sarah! Ooh, I know what you mean about fudge … it can be so sickly sweet. But THIS … well, it’s the cream, isnt it? And peanut butter of course … delicious! This is a great idea for a quick gift … so pinning for later!
This fudge just blew me away. To peanut butter fudge heaven, of course. I like it here… :)
Growing up, my grandma made us some really boss PB fudge at xmas every year and mailed it to us in old check boxes. This looks that good!
GET IN MY BELLY!
I’ve just made a batch of these bad boys and they’re currently chilling in the fridge. I had to resist eating the dough warm, straight from the bowl. They look amazing and took no time at all to whip up, which is great for me because I am impatient and lazy. I love your site!
That’s awesome Tina! Thank you for stopping by – I hope you enjoy the fudge!
What is “double cream”? Is it whipping cream?
Hi Susan, double cream is something we have here in Australia and the U.K. It’s very thick, but still pourable cream. Whatever you have that’s closest to that description would work – this is a very easy going recipe.
I weighed 100gms of peanut butter and it isn’t a cup?
OH MY GOODNESS! Thank you so much for pointing this out! That should be 260g – I don’t know how I messed that up. I’ve got it written in my recipe notes, but I must have typed it incorrectly. I have now corrected this!
it looks delicious. But what is double cream?
Hi Heaven, I’m assuming you’re in the USA! In which case, the closest thing for you would be ‘Heavy Cream’. Here in Australia, and also in the UK, we have double cream which is a thicker, richer cream.
What is icing sugar in the us would that be consider powdered sugar or confectioner sugar?
Yes, powdered sugar or confectioners sugar is exactly right!