5-Minute Peanut Butter Fudge

5-Minute-Skinny-Peanut-Butter-Fudge2

Craving rich, peanut butter fudge this holiday season? Want to make a batch for friends and family, but keep excess fat and calories at bay? Try our scrumptious fudge recipe! With only five ingredients, and taking only five minutes to make, this fudge is a must-have for any peanut butter lover. With clean ingredients like coconut oil and raw honey, this treat will satisfy your cravings without spoiling your commitment to healthy eating.

5-Minute Peanut Butter Fudge

5-Minute Peanut Butter Fudge

Yields: 24 squares | Serving Size: 1 piece | Calories: 94 | Total Fat: 8 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 51 mg | Carbohydrates: 4 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 3 g | SmartPoints: 4 |

Ingredients

  • 1 cup natural peanut butter (creamy or crunchy will work)
  • 1/4 cup coconut oil, melted
  • 2 tablespoons raw honey (Y.S. Organic Bee Farms Raw Honey was used in this recipe)
  • 1/4 teaspoon sea salt
  • 1/4 cup confectioners sugar, optional (see below)
  • 1/2 teaspoon vanilla

Directions

Combine all ingredients in a mixing bowl. The optional confectioners sugar should be used if you plan to take out of the freezer for more than 5 minutes before eating. This will help to bind the fudge and prevent it from softening up too quickly. Pour mixture into a lightly oiled 5" x 7" pan. Cover and freeze until set, approximately 1 hour. Cut into 24 1-inch squares and store in an airtight container in the freezer.

NOTE: This fudge should be kept in the freezer until ready to eat, as it will soften up quickly. Enjoy a small piece of fudge as part of a clean eating lifestyle. Confectioners sugar is used only if you plan to take it out of the freezer for an extended period of time. This treat is perfect when opting for a portion control snack. Take one out of the freezer and enjoy!

https://skinnyms.com/5-minute-peanut-butter-fudge-recipe/

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39 Comments on "5-Minute Peanut Butter Fudge"

  1. Olivia  December 4, 2014

    Could I substitute agave for the honey? I just can't get used to the taste of honey.

    Reply
    • SkinnyMs  December 5, 2014

      Olivia, Yes you can.

      Reply
  2. Jen  December 8, 2014

    Will this melt if set out at room temperature? Wondering if i'll be able to gift it. Thx!

    Reply
    • SkinnyMs  December 9, 2014

      Jen, It won't melt at room temperature but it does tend to get softer.

      Reply
  3. Veronica  December 15, 2014

    Loved it!!!! Great recipe. I also added a few tablespoons of dry shredded coconut and a few tablespoons of rum.

    Reply
    • fonkeemonkee  December 19, 2014

      Coconut and peanut butter? No, just no.

      Reply
      • Jody  March 2, 2015

        You must be too young to remember Zagnut candy bars :-). Crisp peanut butter center, like a Fifth Avenue bar, but rolled in toasted coconut instead of chocolate. I do think if I added coconut, I'd toast it first.

        Reply
        • SkinnyMs  March 3, 2015

          Jody, Some of us here definitely remember those:).

          Reply
        • Sarah  March 5, 2015

          Zagnut,….One of my FAVORITE candy bars.

          Reply
  4. Susan  December 20, 2014

    Rum!!! – what a great idea – thanks for this recipe. Making it today!!

    Reply
  5. beda  December 28, 2014

    loved thepeanut butter candy so easy

    Reply
  6. TBO  December 29, 2014

    Did not like this recipe. While it was easy to make, it did NOT stay firm at room temp. I had to keep it in the freezer. Would not recommend.

    Reply
    • Jody  March 2, 2015

      You might not have noticed, but the recipe is not intended to be left at room temp. It specifically states it should be stored in freezer, as it will soften quickly at room temp. 🙂

      Reply
  7. KowBell  January 5, 2015

    The recipe says to keep it in the freezer. I made it and it is delicious. Just keep it in the freezer and take a piece out when you need a little treat!

    Reply
  8. Karen Carroll  January 7, 2015

    I made a different recipe and it wouldn't firm up. This one sounds delicious, easy and just right. Thank you.

    Reply
  9. Diane  January 13, 2015

    made it before Xmas, it's still in the fridge, didn't set enough to cut.
    Good on toast though!

    Reply
    • SkinnyMs  January 14, 2015

      Diane, You have to store it in the freezer just prior to serving. Do not thaw but serve frozen.

      Reply
  10. Jchev  February 18, 2015

    What can you use in place of coconut oil?

    Reply
    • SkinnyMs  February 19, 2015

      Jchev, There really is no good substitute for coconut oil in this recipe, unfortunately. The coconut oil is solid when cold, and that helps the fudge.

      Reply
    • Jaclyn  January 12, 2016

      Cacao butter

      Reply
      • SkinnyMs.  January 13, 2016

        We haven’t tried using cacao butter, but the recipe would need to be adjusted for the added oil. If you give it a try, let us know how it turns out.

        Reply
  11. Jody  March 2, 2015

    Do you think this would stay firm long enough (after freezing) to dip in bittersweet chocolate, as a lower-cal substitute for buckeye candy? That original recipe is absolutely packed with butter and confectioner's sugar!

    Reply
    • SkinnyMs  March 3, 2015

      Jody, Yes and then you can freeze them again on wax paper with the chocolate coating.

      Reply
  12. Judy  April 13, 2015

    Do you have a pennuchi fudge recipe

    Reply
    • SkinnyMs  April 14, 2015

      Judy, No we do not not. We're not even sure what "pennuchi" means:).

      Reply
  13. Gem  April 14, 2015

    I made these about 2 hours ago for a friend. They are sooo good. I did add an extra 1/4 cup sorghum molasses because they just were not sweet enough for me. They kind of remind me of Mary Jane candy but much tastier. Thank you for sharing.

    Reply
  14. Lynn C  July 8, 2015

    Great tasting fudge…….bonus: easy to make. Thank you.

    Reply
  15. josie  July 18, 2015

    I make peanut butter fudge all the time to make 12 pieces take a regular jar of smooth peanut butter and a regular jar of marshmelon crean put each jar separated in the microwave until melted scrape into a bowl add 1/2 teaspoon of vanilla pour into a lightly greased pan put into fridge until harden for nutty peanut butter buy crunchy peanut butter also to make larger amount buy larger peanut butter and marsh mellow cream

    Reply
    • SkinnyMs  July 18, 2015

      Thanks for the suggestion, however, we only have Clean Recipes on this site w/o refined sugar.

      Reply
  16. milepa  July 30, 2015

    Would I be able to substitute the peanut butter with almond or cashew butter as my daughter is allergic to peanuts?

    Reply
    • SkinnyMs  July 31, 2015

      We haven't tried this recipe with almond butter, but the substitution should work. Just make sure to use unsalted almond butter. Let us know how they turn out!

      Reply
  17. JIWA  November 10, 2015

    Try PB and milk and a little sweetener of choice. Work with the ratios until you get the consistency you want. Eat with a spoon. The coconut oil will make it possible to spread in a pan and cut into squares only if the room temp is below about 70F. Of course , if it is cold enough the honey will also be more solid or crystallized. I just skip the additional oil. I eat it with a spoon. A little softer consistency, but still very tasty. I also like to mix in cocoa powder and spices to vary the flavors. Throw in some nuts, seeds, coconut chips, oatmeal. All add interesting texture and flavors. Spoon into ramakins and serve with a spoon! MMMMM

    Reply
  18. Linda  February 13, 2016

    would the PB2 ( dried peanut butter) work?

    Reply
    • Gale Compton  February 14, 2016

      Linda, For this particular recipe I would stick to the natural peanut butter. If you do try it, please let us know how it turns out. 🙂

      Reply
  19. Trishy  March 6, 2016

    Hello fellow PB lovers!!

    I read the comments and had a few follow up questions. How is it possible to add a couple of TB of rum or 1/4 cup molasses without throwing the consistency off?

    Has anyone omitted the confectioners sugar? If so, how did it turn out? I was surprised to see this processed sugar product in the ingredient list.

    What does a 5×7 pan look like? Is it a loaf pan? I can’t get a picture frame out of my mind, and I know I don’t have a pan that small. Would a freezer safe bowl work?

    If you cut this in 1″ squares after using a 5×7 inch pan…you’ll have 35 servings.

    I’m going to try this next weekend and I love swapping tips!

    Reply
    • Gale Compton  March 7, 2016

      Trishy, We have never added rum or molasses to this recipe. I typically don’t use confectioners sugar since I prefer not to
      use a refined sweetener. That’s a personal decision. I love taking a piece out of the freezer and enjoying right away.
      If you don’t have a 5×7-inch pan, no problem, use an 8 x-8-inch pan or similar. 🙂

      Reply
  20. Lee  August 15, 2016

    Thank You Skinny Ms. !!!!! Absolutely wonderful !!!

    Reply
    • Gale Compton  August 16, 2016

      Lee, Great! Thanks so much for the feedback. 🙂

      Reply
  21. Shari  March 8, 2017

    Hello I made this with an extra 1/4 cup of confectioners sugar and agave. It came out so nicely. Yes it does soften a bit at room temp. I however, would maybe use parchment paper long enough to hang over the sides for easier removal. Thank you. A

    Reply

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