Peanut Butter Fudge (3 Ingredients, 5 Minutes, Zero Candy Thermometer)
The Masterclass

Peanut Butter Fudge (3 Ingredients, 5 Minutes, Zero Candy Thermometer)

Experience the bold aesthetics of Culinary Arts.

The moment that worries most people is step three, when you stir in the powdered sugar and the mixture goes dry and crumbly in the bowl. Don't add liquid, and don't panic. Keep pressing it with your spatula and it pulls together into a smooth, thick dough within a minute. You melt the peanut butter and butter, work in the sugar, press it into a parchment-lined pan, and let the fridge firm it up. No thermometer, no soft-ball stage, nothing to scorch.

The Backstory

Peanut butter fudge has been a community-cookbook and holiday-baking staple for generations, and the powdered-sugar method is why this version skips the candy thermometer. Instead of boiling sugar to a precise temperature, you let the confectioners' sugar bind the fudge and the fridge set it. The no-cook, microwave take is the one that gets passed around most online, mostly because it's so hard to ruin.

I don’t say this lightly: this is the easiest fudge you will ever make. No candy thermometer. No scorched pots. No patience required. Just peanut butter, butter, and powdered sugar doing a delicious little magic trick in your microwave. Dangerously addictive. You’ve been warned.

Step-by-Step Instructions

1

Prep

Line an 8×8 inch pan with parchment paper (leave overhang for easy lifting).

2

Melt

In a large microwave-safe bowl, combine peanut butter and butter.

Microwave for 45 seconds. Stir. Microwave another 20–30 seconds until completely smooth and melted.

3

Mix

Stir in vanilla (if using). Add powdered sugar and mix with a spatula until fully combined. It will look crumbly at first, then come together into a thick, smooth dough.

4

Press & Chill

Press mixture firmly into prepared pan. Smooth the top with a spatula or your hands.

Refrigerate for 1–2 hours until completely firm.

5

Cut & Serve

Lift out of pan using parchment. Cut into small squares (it’s rich!). Serve cold or at room temperature.

Summary

Prep Time: 5 min | Chill Time: 1 hour | Total: 65 min

Yield: 16 pieces | Difficulty: Extremely Easy

Storage Notes

Fridge: 2 weeks in an airtight container. Freezer: 3 months (layer with parchment). Eat straight from the freezer—it’s like peanut butter candy.

Swaps & Substitutions

Questions & Answers

Why is my mixture crumbly and not coming together?

That's exactly what it should look like at first. Keep working it with the spatula and the warmth of the melted butter brings it into a dough. If it's truly bone-dry, your butter cooled too much, so warm the bowl for another 10 seconds and stir again.

Why did my fudge turn out greasy or soft?

Almost always the peanut butter. Natural, oil-separating brands leak fat and won't firm up. Use a standard creamy no-stir peanut butter and chill the full 1 to 2 hours.

Can I make this ahead?

Yes, and it actually improves. It keeps in the fridge up to 2 weeks and freezes up to 3 months. Cut it after it's fully firm so the squares stay sharp.

Do I really not need a candy thermometer?

Correct. The powdered sugar does the setting instead of cooked sugar, so there's no soft-ball stage to hit and nothing to overcook. The fridge is the only thing that firms it.

My fudge is too sweet. What can I do?

Use salted butter and don't skip it, since the salt cuts the sweetness. Crushed peanuts pressed on top or a layer of bittersweet chocolate also balance it out.

Keep Exploring

Continue the Journey

View All Recipes
Pepperoni Bread (Pizza Flavors Rolled into a Golden Loaf)
quick meals

Pepperoni Bread (Pizza Flavors Rolled into a Golden Loaf)
Ham and Cheese Empanadas
baking

Ham and Cheese Empanadas
Garlic Lemon Butter Scallops (Restaurant-Fancy, 10 Minutes)
quick meals

Garlic Lemon Butter Scallops (Restaurant-Fancy, 10 Minutes)

Fuel your
stomach.

Curated recipes delivered weekly.