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Creamy Peanut Butter Fudge Squares

Peanut Butter Fudge Squares

A rich and creamy peanut butter fudge with a deep, nutty flavour and a dense, velvety texture. This simple treat comes together in under 30 minutes and is perfect for gifting.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 36 squares
Course: Dessert
Cuisine: American
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 225 g unsalted butter cubed
  • 450 g smooth peanut butter
  • 200 g demerara sugar
  • 120 ml whole milk
  • 1 tsp vanilla extract
  • 500 g icing sugar sifted
  • ¼ tsp fine sea salt
  • Genuine Flavour: Each bite is loaded with a deep nutty, and slightly salty peanut butter taste, offset by a creamy sweetness that isn't overpowering. The texture is dense and velvety, never gritty.
  • Comes Together in Under 30 Minutes: The active cooking and preparation time is less than half an hour. The hardest part is simply waiting for it to set in the fridge.
  • Flexible Recipe: This fudge is a brilliant base for customisation. You can stir through a cup of mini chocolate chips top with flaky sea salt for a sophisticated finish, or add chopped pretzels for a delightful crunch.
  • Ideal for Gifting: This homemade fudge works wonderfully for Christmas food hampers bake sales, or as a lovely 'thank you' gift for a neighbour or friend.
  • Family Tested: My husband who's usually picky, asked for a second piece before I'd even finished cutting the first batch! It always gets compliments from everyone who tries it.

Method
 

  1. Prepare Your Tin: Lightly grease a 20cm (8-inch) square baking tin and line it with baking parchment, leaving an overhang on two sides. This will make it much easier to lift the fudge out later.
  2. Melt the Base: In a large, heavy-bottomed saucepan, combine the unsalted butter, demerara sugar, and whole milk. Place over a medium-low heat.
  3. Dissolve the Sugar: Stir the mixture gently but constantly with a wooden spoon or spatula until the butter has melted and the demerara sugar has completely dissolved. This can take 5-7 minutes. Don't rush this step; ensuring the sugar dissolves is key to a smooth fudge.
  4. Bring to a Boil: Once the sugar is dissolved, increase the heat to medium and bring the mixture to a gentle, steady boil. Continue to cook, stirring occasionally, for another 5-7 minutes. The mixture will thicken slightly. If you have a sugar thermometer, you are aiming for the 'soft-ball' stage, which is around 112-115°C (234-240°F). You can find a great guide to sugar stages on the BBC Good Food website.
  5. Add Peanut Butter and Vanilla: Remove the saucepan from the heat. Immediately add the smooth peanut butter, vanilla extract, and salt. Stir vigorously until the peanut butter is fully melted and the mixture is smooth and glossy.
  6. Beat in the Icing Sugar: Add the sifted icing sugar to the pan all at once. Using your wooden spoon (or an electric hand mixer with beater attachments on a low speed), beat the icing sugar into the hot mixture until it is fully incorporated and the fudge starts to lose its glossy shine. This will take about a minute. What works best for me is to work quickly here to prevent it from setting in the pan.
  7. Pour and Set: Immediately pour the fudge mixture into your prepared tin. Use the back of a spoon or a spatula to spread it into an even layer.
  8. Chill Completely: Let the tin cool on a wire rack to room temperature for about 30 minutes, then transfer it to the refrigerator. Allow it to chill for at least 3 hours, or until completely firm.
  9. Cut and Serve: Once firm, use the parchment paper overhang to lift the fudge slab out of the tin. Place it on a cutting board and use a long, sharp knife to cut it into small squares.

Notes

Store in an airtight container at room temperature for up to 1 week. For variations, stir in mini chocolate chips or chopped pretzels, or top with flaky sea salt before chilling.