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The Creamiest No Cook Peanut Butter Fudge

recipe at a glance
Rating: 4/5 4 stars
4 reviews
1 comment

ready in: under 30 minutes
serves/makes:   14
  

recipe id: 24648

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ingredients

12 ounces creamy peanut butter
1 cup butter, melted
16 ounces powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

directions

Combine the peanut butter and melted butter until smooth. Stir in powdered sugar, milk, and vanilla. Spread mixture in baking dish. Let stand until hard.

cook's notes

My kids chose Peter Pan. I'm tempted to try making this with Nutella or that new Milky Way spread too. A friend used the peanut butter and jelly spread instead of plain pb.

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supersalad

nutrition

389 calories, 26 grams fat, 37 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
125%
number of 4 star votes on this recipe
375%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
was loved by all !! added extra table spoon of pb used off brand was awesome will be making again and again



Guest at CDKitchen.com
Dec 25, 2013

Leslie
COMMENT:
I just made this fudge but it's not creamy - it's crumbly. Should I add more peanut butter or butter? Thank you!



Guest at CDKitchen.com



REVIEW: recipe rating
I agree with the other reviews that this needs more powdered sugar (2 pounds is about right). Thankfully I had more on hand or this would have been a wasted batch of fudge. Once you adjust the powdered sugar this is really a good fudge recipe.



Guest at CDKitchen.com



REVIEW: recipe rating
Tastes Great but required almost 2lbs of powdered sugar to get the right consistency.



Guest at CDKitchen.com



REVIEW: recipe rating
First of all let me start out by saying that this fudge tastes Fantastic. But for me to make the consistencey come out right I had to add almost a whole 2 lb bag of XXXX sugar. After I did that the consistencey was perfect, and best of all it is a recipe that can be recreated consistently without variation. But I do have one problem with this and that is that it is SO greasy. After it is made it sweats the butter out. So what I did was lay it on absorbent paper towels and laid more on top of it and let is set overnight and it absorbed most of the excess butter. I had considered using less butter to make it with but was afraid it would only make less fudge and would still come out the same. All in all, I give it a 4 out of 5 because it really is good fudge and the excess butter can be dealt with fairly easily.

CDKitchen Note: It might depend on the brand/type of peanut butter you use as to how well it blends with the butter. Also my guess is that the melted butter should be at room temp, not still warm as that could cause separation.