Instant Pot Peanut Butter Fudge is so delicious that I keep making it over and over! The constant heat temperature helps to make sure that it is perfect each time. It also uses common ingredients that you probably have in your fridge and pantry to make this wonderful confection.
Why do we love fudge on vacation?
The rumor is fudge is thought to have been created by accident in America around 1886. The word "fudge" was around long before this delicious candy, and meant to fit together in a clumsy manner. Either way this happy accident has been a staple of coastal tourist towns and holiday celebrations for years.
Fudge became a college fad in the late 19th century when a Vassar college student made about 30 pounds for a senior auction. Then it spread like wildfire among many colleges. Fudge can be a little tricky to make at home, so it became a special indulgence on vacation for folks.
The little shops that sprang up in coastal tourist towns provided a glimpse on how to make fudge as people watched it being made in large pots then spread onto huge marble slabs for forming and cooling. If you would like to read more about this head over to Chowhound.
Helpful tips for making fudge
This peanut butter fudge recipe is quick and easy to make plus it's pretty fool proof. The Instant Pot is perfect for making this as the saute function keeps the temperature pretty even, and brings the mixture to a boil in a flash.
- Ready all required equipment
- Measure ingredients in advance
- Line pan with foil then set aside
- Use only real butter or margarine
- Do not double the recipe
Cooking the fudge
Prepare a 9 x 9 rectangular pan by lining with either foil or parchment paper. I prefer to use foil.
Add to the Instant Pot the butter, brown sugar, and milk. Set the cooker to saute (normal). The butter will melt which will allow you to stir to combine the ingredients.
Stir constantly until the mixture comes to a boil. Once it has come to a boil let it do it's thing for two minutes without stirring.
Finishing the candy
Carefully remove the inner pot with oven mitts and set on a protected surface. This could be your stove top, or another oven mitt. Immediately stir in the vanilla and peanut butter until melted.
Add the confectioners sugar and stir until completely combined and smooth.
Pour the fudge mixture into the prepared pan and smooth the top. Set aside until completely cooled.
Once the fudge has completed cooled remove the fudge from the pan by lifting it up by the foil. Turn over onto a cutting board, and cut into squares by making large vertical and horizontal cuts that will result in roughly 1 ½" inch pieces.
Store in an airtight container, plastic bag, or plastic wrap for up to two weeks. Fudge can be stored on the counter like this or the refrigerator.
Can fudge be frozen?
Yes. Fudge can be frozen, and last a good long time without drying in the freezer. Either wrap the uncut block, or individual pieces in plastic wrap. Place in a freezer bag, date, and store for up to six months.
How to make it
If you enjoyed this you may like Instant Pot Spiced Peach Crisp, Double Coconut Cream Pie, Air Fryer Beignets, or some classic Creme Brulee!
Instant Pot Peanut Butter Fudge
- ½ cup butter I used unsalted, use real butter for best results
- 2 cups brown sugar
- ½ cup milk
- 1 teaspoon vanilla
- ¾ cup peanut butter creamy
- 3 ½ cups confectioners sugar
- LIne a 9 x 9 pan with foil or parchment paper and set aside.
- Put the butter, brown sugar, and milk in the Instant Pot then set to saute. Stir constantly until the mixture comes to a boil. Once at a boil, let alone to boil for two minutes.
- Remove the Instant Pot liner to a protected surface like a stove or cutting board/counter top with an oven mitt underneath. Stir in vanilla and peanut butter until melted.
- Add confectioners sugar until combined and smooth. Pour into prepared pan, and allow to completely cool.
- Once cooled, remove from pan and cut into roughly 1 ½" squares.
- Store in an airtight container, plastic bag, or wrap in plastic plastic wrap on the counter or in the refrigerator for up to two weeks. Can be frozen for up to six months wrapped individually or as a slab in plastic.
Erica U says
I was surprised with the ease and consistency of making this in the Instant Pot! The fudge turned out wonderfully, not too dry (as it tends to be when I use the stove top). Thank you for a wonderful recipe!
You're so welcome! I'm so happy you enjoyed it!
Cory Duitsman says
This recipe worked great! I love my new instapot... I would not have even tried this on the stove! Thanks
Iâ€™m so glad you enjoyed it! ðŸ˜Š
Thanks you! Iâ€™m looking forward to trying this!
I hope you enjoy it! 🙂
Iâ€™m confused. Should I used 2 1/2 cups or 3 1/2 cups of powdered sugar? Thanks!
It's 3 1/2 cups. I took the note out about the 16 ounce bag as it seems to be confusing for folks. 🙂
Just making your fudge recipe. 16 oz is two cups, not 3-1/2 cups. I went by 16 oz, the result is failure.
Just saying you might want to double check the amounts on this recipe.
Thanks for the feedback! Powdered sugar by weight and volume will be different from other items. I have moved the directions for the number of cups from the notes section of the ingredient line to the front so it is more visible.
Renee Leet says
Would love to try this recipe may add mini chocolate chips in half and chopped walnuts in the other half.
That sounds really delish! I hope you enjoy the recipe! 🙂
Jo Nugent says
The recipe does look easy and delicious, but Iâ€™m confused.: why the instant pot? Why not just a sauce pan on the stove top.?
Thanks! Itâ€™s quicker and consistently turns out. The stove generally takes longer and doesnâ€™t always turn out. ðŸ˜Š
Delicious, and sooo easy! Had everything on hand.
Thank you for sharing ðŸ˜
Thank you! Iâ€™m so glad you enjoyed it! ðŸ˜Š