Infused Peanut Butter Fudge: 5 Easy Steps to Perfect Bars

Once the butter and peanut butter are melted together, add the 2 teaspoons of vanilla extract and, if using, the tincture pulp. Stir everything together until fully homogenized — no visible lumps or unmixed butter. This is your infused peanut butter fudge base.

Step 3: Incorporate the Powdered Sugar

Remove the bowl from heat and dry the bottom with a paper towel (the steam will have made it wet). Slowly add the 3 cups (360g) of powdered sugar in batches, stirring as you go. Don’t add it all at once — you’ll get lumps. Keep stirring until the infused peanut butter fudge mixture is smooth, thick, and homogeneous with no visible sugar clumps.

Step 4: Pour into the Pan and Top with Chocolate

Line a baking pan with parchment paper (make small slits at the corners to fold it into a tray shape). Pour in the infused peanut butter fudge mixture and smooth the top. Then pour the melted dark chocolate (200g, microwaved in 30-second bursts until liquid) over the top and tilt the pan to spread it evenly.

Step 5: Refrigerate, Cut, and Store

Refrigerate for about 1 hour until set. Lift the whole block out using the parchment paper, peel it back, and cut into bars or bite-sized pieces. Store your infused peanut butter fudge in an airtight container in the fridge for up to 2 weeks, or wrap individual pieces and freeze for months.

How Potent Is This Infused Peanut Butter Fudge?

Potency depends entirely on how much cannabutter you used and how strong that cannabutter is. Fordee’s batch used 50g of cannabutter plus tincture pulp — spread across a full pan of fudge, each piece will carry a meaningful dose. As Fordee notes: these are so rich that eating two is difficult even without the infusion. Start with one small piece, wait 1–2 hours, and assess before eating more.