5-Minute Microwave Peanut Butter Fudge
This peanut butter fudge comes together in the microwave with just 4 ingredients and no candy thermometer required.
It sets up smooth and creamy every time, making it one of the most reliable fudge recipes you will ever use.
Why You’ll Love It
- Ready in 5 minutes of active time
- No stovetop candy-making skills needed
- Only 4 basic ingredients
- Foolproof results with no grainy texture
- Perfect for holiday gift-giving
- Nut-free option available with sunflower seed butter
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter
- 1 cup (256g) creamy peanut butter (not natural style)
- 1 teaspoon pure vanilla extract
- 4 cups (480g) powdered sugar, sifted
Optional Add-Ins
- 1/2 cup mini chocolate chips for swirling on top
- 1/2 cup chopped roasted peanuts
- Flaky sea salt for sprinkling
Steps
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Place the butter and peanut butter in a large microwave-safe bowl.
- Microwave on high for 1 minute, then stir.
- Continue microwaving in 30-second intervals, stirring between each, until completely melted and smooth.
- This usually takes 2-3 minutes total depending on your microwave.
- Stir in the vanilla extract.
- Add the powdered sugar one cup at a time, stirring well after each addition.
- The mixture will be thick and may require some elbow grease to combine fully.
- Use a sturdy spatula to press and fold until no dry streaks remain.
- Transfer the fudge to the prepared pan.
- Press into an even layer using the spatula or your hands.
- If adding chocolate chips, sprinkle them on top and let sit for 2 minutes, then swirl with a toothpick.
- Sprinkle with flaky salt if desired.
- Refrigerate for at least 2 hours until firm.
- Lift out using the parchment overhang and cut into squares with a sharp knife.
Helpful Tips and Substitutions
Use regular commercial peanut butter like Jif or Skippy for best results.
Natural peanut butter with oil separation will not set properly and will result in greasy fudge.
Sifting the powdered sugar prevents lumps and makes mixing easier.
If the mixture is too stiff to stir, microwave for an additional 15-20 seconds.
For a chocolate peanut butter version, add 1/2 cup cocoa powder with the powdered sugar.
Sunflower seed butter or cookie butter (Biscoff) work as peanut butter substitutes.
Let the fudge come to room temperature for 10 minutes before cutting for cleaner slices.
Dip a knife in hot water and wipe dry between cuts for the neatest squares.
Serving Ideas
Cut into 1-inch squares for a standard portion or smaller for bite-sized treats.
Stack pieces in a clear gift box with parchment between layers for holiday giving.
Serve on a dessert platter alongside other candies and cookies.
Chop into small pieces and fold into vanilla ice cream for peanut butter swirl.
Crumble over brownies or cupcakes as a topping.
Make-Ahead and Storage
This fudge keeps beautifully, making it ideal for preparing ahead of busy holiday schedules.
Store in an airtight container in the refrigerator for up to 3 weeks.
Layer pieces with wax paper or parchment to prevent sticking.
For longer storage, freeze fudge in a freezer-safe container for up to 3 months.
Thaw frozen fudge in the refrigerator overnight before serving.
Fudge softens quickly at room temperature, so keep it chilled until ready to serve.
A Reliable Go-To
This is the recipe to pull out when you need a homemade treat fast.
No candy thermometer, no babysitting a pot, no risk of crystallization.
Keep the ingredients on hand during the holidays and you can make a batch of fudge for any last-minute gift or gathering.
Store your measuring cups nearby because you will want to make this again.
