I always get some help when I make nut butter fudge—mostly with the clean-up (also known as the “lick-up”). This recipe for nut butter fudge is great to store in the refrigerator or the freezer as an easy grab and go treat.
You can use peanut butter or your favorite nut or seed butter, either creamy or crunchy. I prefer creamy because it tastes most like old fashioned fudge to me that way, but use what you prefer.
Note that this is one of my first recipes, so some of the comments are based on the original recipe that optionally had instructions to dip the fudge (truffles) in chocolate. It’s mostly the same recipe except that I found I don’t really need vanilla extract. See the recipe notes if you’d like to add vanilla extract. The photos are of a half a batch of the recipe.
Nut Butter Fudge
- 1 cup unsalted, creamy peanut butter or other nut butter
- 1 cup honey
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- In a medium saucepan, combine and simmer the honey, butter, vanilla and salt. Simmer for about 10 minutes.
- Add peanut butter to simmering liquid and blend while simmering. When fully blended, turn off the heat.
- Prepare a 8-inch x 8-inch baking dish with parchment paper or wax paper. about 8 x 8 inches.
- Pour the peanut butter truffle mixture into the pan and place the pan in the freezer for at least 2 hours.
- Slice the peanut butter fudge while mostly frozen and the store wrapped in parchment or wax paper in the freezer or the refrigerator. They'll be soft when stored in the refrigerator.