Creamy Vanilla-Peanut Butter Fudge
A two-ingredient candy that tastes like comfort, nostalgia, and simplicity distilled into a slice.
This fudge is made from only two pantry staples: vanilla frosting and smooth peanut butter. There is no need for candy thermometers, boiling sugar, or complicated timing. The texture is firm enough to cut cleanly but melts gently in the mouth, coating the palate with warmth and roasted peanut notes. It is the kind of recipe you can pull together at the last minute, set aside while you prepare dinner, then cut and box as gifts or enjoy after a long day. Because the process is relaxed, you can work slowly and intentionally, focusing on the scent of peanuts, the shine of melted frosting, and the transformation that happens as the mixture cools.
Ingredients
- One standard 450 to 500 gram can of vanilla frosting. Avoid whipped frosting, as it contains more air and will produce a softer, less stable result. A dense, classic formulation creates the ideal texture.
- Approximately 1 1/2 cups (about 380 grams) of creamy peanut butter. Choose a style that is smooth, emulsified, and stable at room temperature. Natural peanut butter containing separated oils can work, but only if fully homogenized beforehand to ensure even setting and prevent greasy separation.
Optional additions for variation
You may keep the recipe exactly as written for a pure peanut-butter-vanilla experience, or you may fold in elements that add complexity. Each addition must be done with attention to texture and proportion.
Examples:
• A pinch of flaky sea salt sprinkled on top before cooling.
• A handful of roasted peanuts, roughly chopped.
• One teaspoon vanilla extract to deepen the sweetness.
• A swirl of chocolate spread for a marbled ribbon.
• Crushed pretzels for a salty crackle.
These are optional, and the fudge will stand proudly without them.
Equipment
A small to medium saucepan or microwave-safe mixing bowl.
A rubber spatula for folding and smoothing.
An 8-inch square pan or a loaf pan for a thicker, taller fudge.
Parchment paper, lightly greased, to prevent sticking and to lift the block out neatly later.
A sharp knife for slicing once cooled completely.
Method
- Prepare the pan.
Line your chosen dish with parchment paper, ensuring the paper extends beyond two opposite sides to create easy lifting handles. Smooth the corners flat so the final block forms clean edges. If desired, lightly brush the paper with a thin film of neutral oil or softened butter. - Melt the frosting.
Scoop the entire contents of the vanilla frosting into a bowl or saucepan. Warm the frosting gently until fluid and glossy. If using a microwave, heat in short intervals of 20 to 30 seconds, stirring between bursts to prevent scorching. If using the stove, keep the burner low and stir slowly until loosened and pourable. The goal is warmth, not heat. Overheating can affect texture. - Add the peanut butter.
Measure the peanut butter and add it directly to the warm frosting. Stir deliberately, folding and sweeping the spatula through the mixture until the color evens and streaks disappear. This moment transforms two separate elements into a single velvet mass. Continue mixing until no lumps remain and the mixture flows like thick ribbon. - Incorporate any extra elements, if using.
Once homogenized, you may fold in chopped nuts, swirl in chocolate, or sprinkle a whisper of salt on top. Every addition should be minimal and intentional. The beauty of this recipe is its purity, so take care not to overwhelm it. - Pour and level.
Transfer the fudge mixture into the prepared pan. Scrape the bowl to capture every streak. Smooth the surface with long, slow strokes of the spatula, guiding the mixture into corners and evening the top until flat, glossy, and uniform. If adding a topping such as nuts or salt, scatter it immediately before the surface sets. - Cool and set.
Let the pan rest at room temperature for at least three to four hours, uncovered. For faster firming, refrigerate for about one hour, though setting slowly at room temperature produces a slightly silkier interior. The fudge is ready when the surface no longer feels tacky and the block lifts cleanly from the pan without bending. - Slice and serve.
Use a long, sharp knife. Warm the blade briefly under hot water, then dry completely. Press straight down through the fudge, rather than sawing. This method produces clean, elegant squares. Cut into small portions, one to two inches each, since the flavor is concentrated and satisfying.
Storage and serving
Store the fudge in an airtight container at room temperature for up to one week, or refrigerate for two weeks. Chilled pieces become firm and snappy, while room-temperature squares remain soft and yielding. To serve to guests, place pieces on a cool plate or layer between parchment in a gift tin. This treat travels well, never melts in a warm kitchen, and maintains its texture even after repeated opening and closing of the container.
This fudge is the kind of recipe you remember because of how effortlessly it behaves. Two ingredients, a single bowl, and the reward is a confection that tastes like time slowed down and sweetness concentrated. It is a dessert for quiet evenings, busy holidays, or any moment when you want something kind to yourself without complication.
