Dulce de Mantequilla de Maní (Peanut butter fudge) is a sweet confection made primarily from peanut butter, sugar, butter, and sometimes milk.
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It can be made with different methods, including boiling a sugar-milk mixture or simply combining melted butter with peanut butter and powdered sugar.
This Dulce de Mantequilla de Maní recipe is an easy, no-bake peanut butter fudge you can make right at home.
You don't need a candy thermometer or special tools-just a few simple pantry ingredients and a few minutes on the stove.
Perfect for holidays, homemade gifts, or whenever you crave a quick and creamy sweet treat.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Butter: Adds richness and a smooth, creamy texture.
- Peanut Butter: Gives flavor, structure, and creaminess.
- Vanilla Extract: Enhances the peanut flavor and adds warmth.
- Salt: Balances sweetness and deepens flavor.
- Confectioners' Sugar: Sweetens and thickens for a firm, smooth fudge.
How to Make Dulce de Mantequilla de Maní
Note: Full instructions are provided in the recipe card below.
- Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over medium-low heat, melt the butter and peanut butter, whisking until smooth.
- Remove from heat and whisk in the vanilla and salt.
- Gradually add the confectioners' sugar, whisking until fully incorporated and smooth.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Refrigerate until firm, about 2 to 3 hours.
- Lift the fudge from the pan using the parchment overhang and let it sit at room temperature for 20 minutes.
- Cut into 36 squares, cleaning the knife between cuts for neat edges.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Serve chilled.
Hint: : For the smoothest texture, sift the confectioners' sugar before adding it. And for clean slices, warm the knife under hot water and wipe it dry between cuts.
Storage, Make Ahead, & Freezing
Storage: Keep the fudge in an airtight container in the refrigerator for up to 2 weeks.
Make Ahead: Prepare the fudge up to 3 days in advance and store it chilled until serving.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving - it tastes best cold and firm, straight from the fridge.
Camila's Tips & Variations
- Use commercial creamy peanut butter; natural peanut butter may separate, making the fudge oily.
- Add ½ cup of chopped roasted peanuts for a crunchy variation.
- Drizzle melted chocolate on top before chilling for a chocolate-peanut butter twist.
- Sprinkle a pinch of flaky sea salt over the top before refrigerating to balance the sweetness.
Frequently Asked Questions
Can I use natural peanut butter?
It's not recommended - natural peanut butter tends to separate and can make the fudge greasy or too soft. Use a commercial creamy peanut butter for best results.
Can I line the pan without parchment paper?
You can, but parchment makes it much easier to lift out and cut the fudge cleanly. If you skip it, grease the pan lightly with butter instead.
Why do I need to let the fudge sit before cutting?
Allowing it to rest at room temperature for about 20 minutes softens it slightly, making it less crumbly and easier to slice.
🍬 Love Making Homemade Fudge?
🥜 Check Out My Dulce de Maní Paraguayo Recipe: A classic Paraguayan peanut brittle made with molasses and roasted peanuts.
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Recipe
Dulce de Mantequilla de Maní
Ingredients
- 226 g (2 sticks) unsalted butter
- 347 g creamy peanut butter (I recommend JIF)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt , optional
- 338 g confectioners' sugar , sifted (see note)
Instructions
- Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang on all sides for easy removal.
- Press the paper firmly into the corners and edges, creating small seams to help it stay in place. If needed, add a few dots of butter underneath the parchment to secure it.
- In a medium saucepan over medium-low heat, combine the butter and peanut butter. Cook, whisking frequently, until melted, smooth, and gently bubbling. Remove from the heat.
- Whisk in the vanilla and salt, then gradually add the confectioners' sugar, whisking until fully incorporated and smooth.
- Scrape the fudge mixture into the prepared pan and use an offset spatula to smooth the top. Refrigerate until firm, about 2 to 3 hours.
- Once set, lift the fudge from the pan using the parchment overhang. Let it sit at room temperature for about 20 minutes before slicing-this softens it slightly and helps prevent crumbling.
- Cut into 36 small squares, wiping the knife clean between cuts. For clean slices, run the knife under hot water and dry it with a paper towel between each cut.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
