Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Old-Fashioned Peanut Butter Fudge (Creamy, Rich & Easy)

Sarah Smith
Nov 3, 2025
2 min read

Updated: Dec 24, 2025

Stack of peanut butter fudge pieces on a beige plate, surrounded by more pieces. Set on a wooden surface with warm lighting.

If you love peanut butter, this Peanut Butter Fudge will make your heart (and taste buds) happy! Smooth, creamy, and melt-in-your-mouth delicious, it’s one of those timeless recipes that never goes out of style.

Perfect for gifting, parties, or sneaking a square with your afternoon coffee, this fudge is quick to make and always a crowd favorite. Can’t get enough of that chocolate-peanut butter combo? Try Chocolate Fudge for a classic treat that melts in your mouth. For something warm from the oven, Caramel Pecan Sweet Rolls are pure comfort.

Recipe Card

Servings: 36 pieces Prep Time: 10 minutes Cook Time: 10 minutes Chill Time: 2 hours Total Time: 2 hours 20 minutes

Ingredients

1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
3 ¾ cups powdered sugar

Instructions

Prepare the Pan: Line an 8x8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
Melt the Base: In a medium saucepan, melt the butter and peanut butter together over low heat, stirring constantly until smooth.
Add Flavor: Remove from heat. Stir in vanilla extract and salt.
Mix in Sugar: Gradually whisk in powdered sugar, 1 cup at a time, until the mixture is smooth and thick.
Pour and Set: Spread the mixture evenly into the prepared pan. Smooth the top with a spatula.
Chill: Refrigerate for at least 2 hours or until the mixture is firm. Cut into small squares and enjoy!

Tips for Perfect Peanut Butter Fudge

Use creamy peanut butter for a smooth texture (avoid natural brands that separate easily).
Add crunchy peanut butter for a fun texture variation.
Sprinkle with sea salt or drizzle with melted chocolate for a gourmet touch.
Store fudge in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.

Final Thoughts

This Old-Fashioned Peanut Butter Fudge is pure comfort — rich, sweet, and bursting with peanut butter goodness. Whether you’re making it for the holidays, a bake sale, or a late-night craving, it’s the perfect quick dessert that’s guaranteed to impress.

FAQ

Q: Can I make this without a candy thermometer? Yes — peanut butter fudge is usually no-fail and doesn’t require boiling to a specific temperature.

Q: What type of peanut butter is best? Use creamy, shelf-stable peanut butter. Natural peanut butter can cause the fudge to separate.

Q: Can I add chocolate to this recipe? Absolutely — swirl melted chocolate on top or fold in chocolate chips.

Q: Why is my fudge crumbly? This happens if the mixture cools too quickly or isn’t mixed thoroughly. Add a little warm milk to fix the texture.

Q: How should I store peanut butter fudge? Store in an airtight container for 1 week or freeze up to 3 months.