Easy Peanut Butter Fudge

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recipe by Kamran Siddiqi http://sophisticatedgourmet.com

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This recipe is pretty straight-forward. Melt the butter along with some ground nutmeg (it enhances the flavor of the peanut butter, so be sure not to leave this out), add the sugar, and milk, stir in the vanilla and peanut butter, mix with powdered sugar, and place in a pan to cool. I’ve tested the recipe with dark brown sugar and light muscovado sugar. You can use either. The melted chocolate for the tops of each piece of fudge is optional, but it is a nice touch. There’s no need to go out and buy Maldon Sea Salt or Fleur de Sel for this recipe. Salty and sweet are the perfect thing in this rich fudge, but if you don’t have it, don’t worry about it. The fudge is just as good. If you have fine grain sea salt, a very small amount of that on top of each piece of fudge would work. I recommend cutting the fudge into 36 pieces, feel free to make them even smaller. This fudge is sweet, and it’s rich–a little goes a long way.

recipe updated Oct 16, 2018


  • Unsalted butter icon
    Unsalted butter
  • Nutmeg icon
  • Dark brown sugar icon
    Dark brown sugar
  • Milk icon
  • Vanilla extract icon
    Vanilla extract
  • Peanut butter icon
    Peanut butter
  • Powdered sugar icon
    Powdered sugar
  • Dark chocolate icon
    Dark chocolate
    ½ cup
  • Fleur de sel icon
    Fleur de sel
    as needed


  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Work surface
  • kCook icon Square pan - 8"
  • kCook icon Heatproof bowl

Step preview

  1. Get a clean large saucepan
  2. Add unsalted butter
  3. Add ground nutmeg
  4. Melt on medium heat
  5. Replace on drop
  6. Add soft dark brown sugar
  7. Add milk
  8. Stir
  9. Heat until boiling
  10. Boil for approx 3min and turn off heat
  11. Add vanilla extract
  12. Add peanut butter
  13. Stir until smooth
  14. Get a clean heatproof bowl
  15. Add powdered sugar
  16. Pour mixture into heatproof bowl
  17. Beat until smooth
  18. Transfer content of heatproof bowl to square pan
  19. Cover with parchment paper
  20. Flatten until smooth
  21. Let cool slightly for approx 10min
  22. Chill in fridge until completely cool
  23. Turn out content of square pan onto work surface
  24. Cut into squares
  25. Spread with melted dark chocolate
  26. Sprinkle with fleur de sel lightly
  27. Let cool until set
  28. Store in plastic container
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