Easy Peanut Butter Fudge
Sixteen refrigerated peanut-butter squares made with melted butter, condensed milk, and sifted confectioners’ sugar.
Ingredients
Fudge
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1/2 cup sweetened condensed milk
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Make the Fudge
- Line an 8-by-8-inch pan with parchment overhanging two sides. Sift the powdered sugar.
- Stir butter and peanut butter over medium-low heat for 3–5 minutes until smooth. Stir in condensed milk without boiling, then remove from the burner.
- Mix in vanilla, then add powdered sugar in batches. Stir until thick and free of dry patches.
- Press evenly into the pan and refrigerate for at least 2 hours until firm. Lift out and cut into a 4-by-4 grid of 16 squares.
Notes
- Refrigerate in a sealed container for up to 1 week.
- Freeze separated squares for up to 2 months; thaw in the refrigerator.