This peanut butter fudge is easy and made with simple and readily available ingredients. They are soft creamy and ready in less than an hour.
If you love fudge and also love peanut butter, then you will love this easy low-sugar and low-carb option for my easy peanut butter fudge recipe. They are soft, creamy, and flavorful, they will melt in your mouth and you will be tempted to reach for seconds. Perfect as a snack or treat, these peanut butter fudge will be loved by kids and adults. With just 79 calories per serving, you can certainly indulge in a couple.
Summary
- Simple recipe: Doesn’t call for a whole lost of ingredients that you have to make a trip to the store for.
- Tasty: They are packed with flavor. You will love them they are so good.
- Easy to make: Making fudge is easy and this recipe for peanut butter fudge will be ready in under an hour.
Ingredients you will need
- Natural no-stir peanut butter (about 1 jar): you may also use almond butter
- Butter: needed for the fudge. It will give it that creamy and unique texture.
- Powdered Erythritol: for a low-carb and less sugar option. you can use other sugar of your choice.
- Vanilla Extract: to give it a bit of flavor.
- Salt Omit if butter is salted
- Fresh and roasted Peanuts Chopped to top the fudge with. If you do not have any, then just skip.
- Flaked sea salt for topping: This is also optional.
How to make homemade peanut butter fudge
- Line an 8×8 inch pan with parchment paper both ways for easy removal.
- In a small pot, stir the peanut butter, butter, and vanilla over low-medium heat until melted and smooth.
- Remove from heat and add in the powdered erythritol and salt. Stir until incorporated.
- Transfer to the prepared pan. Top with peanuts. Chill in the freezer for 30 minutes before cutting into 36 cubes and serving.
- Sprinkle with flaked sea salt if desired. Store in an airtight container in the refrigerator.
Frequently asked questions
Yes. Peanut butter fudge can be frozen for up to 6 months. As long as they are wrapped properly a placed in a freezer-safe container.
Peanut butter fudge can stay in a cool dry place on your kitchen counter for a few days. They will last in the fridge for a good 2 weeks and they can also be frozen for up to 6 months.
It all depends on the recipes you are using to make the fudge. Most recipes for peanut butter fudges will be made with naturally gluten-free ingredients like butter, peanut butter, and sugar. This recipe is gluten-free.
Storage Recommendations
Place the peanut butter fudge in a sealed container in the fridge for up to 2 weeks. You may also freeze them for up to 6 months. I would recommend you individually wrap each one with plastic wraps and place them in a freezer-safe container before freezing.
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Line an 8×8 inch pan with parchment paper both ways for easy removal.
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In a small pot, stir the peanut butter, butter, and vanilla over low-medium heat until melted and smooth.
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Remove from heat and add in the powdered erythritol and salt. Stir until incorporated.
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Transfer to the prepared pan. Top with peanuts. Chill in the freezer for 30 minutes before cutting into 36 cubes and serving.
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Sprinkle with flaked sea salt if desired. Store in an airtight container in the refrigerator.
- Serving size will depend on the size of the fudge and how small you cut them.
- I got about 36 pieces. You can make them bigger or even smaller.
- You may use almond butter.
- Low carb fudge option by using erythritol, which can be swapped with any sugar of your choice.
Calories: 79kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 3mgSodium: 68mgPotassium: 75mgSugar: 1gVitamin A: 40IUCalcium: 6mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
