Oh-so-easy peanut butter fudge

Oh-so-easy peanut butter fudge

Lucy's Bakes
28 squares
2 mins
Cooking time
10 mins
Jacqui Melville

Well, the other Lucy has been making this fudge for many of our catering functions for years and although it tastes nutty you would not necessarily pin the taste down to peanut butter. Salty, sweet and utterly moreish, it’s a winner every time. The only thing to watch is not to let the sugar mixture boil before the sugar is dissolved or it will form into hard crystals.The fudge, apart from devouring or giving as gifts, of course, is very good chopped small and used to decorate chocolate cakes and muffins.


Quantity Ingredient
50g butter
200g demerara or soft brown sugar
50g milk
100g peanut butter
3g vanilla extract
120g icing sugar, sifted


  1. Line a 1 kg loaf tin with baking paper.
  2. Put the butter, sugar and milk in a large saucepan over a gentle heat. Stir very gently until the all the sugar has dissolved.
  3. Once the sugar has dissolved, bring to the boil and, without stirring, cook for 3 minutes. Remove from the heat and stir in the peanut butter and vanilla extract.
  4. When well mixed, add the sifted icing sugar, stir in and then beat with a wooden spoon until the fudge is nice and smooth.
  5. Spoon the fudge into the prepared tin, level the surface and leave to cool, uncovered.
  6. Lift out the fudge in its paper and cut into neat, even squares.
  7. Store in an airtight container or put into jars if using for gifts.


  • The fudge can be made up to two weeks ahead, so plan it into your pre-Christmas cooking for gifts or if you want to serve it on a special date.

    To make a chocolate version, add 50 g melted chocolate to the icing sugar.


  • This recipe is vegetarian and dairy-free.

What the testers say

  • MARCELLA SCOTT – ‘Ace recipe – you need some strong arms towards the end for stirring but it’s a joy to make. I like to leave my fudge plain – I put 4 squares in little bags and gave them as presents.’

    SAMUEL RAFTER – ‘Anything with peanut butter in it or on it is fine by me. I do not eat fudge generally but this is really salty and I loved that. I would definitely make it again.’

    STELLA CAUDWELL – ‘I first had this when Lucy LT gave me a box of it for my birthday – I loved it and I love the easy recipe.’
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