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Easy Almond Butter Fudge

  • Total Time: 12 minutes
  • Yield: 64 pieces 1x


  • 2 sticks unsalted butter
  • 1 cup almond butter (I like Justin’s Maple Almond)
  • 2 teaspoons pure vanilla extract
  • 1 1 pound box confectioners’ sugar


  1. Line an 8 inch square pan with parchment paper.
  2. In a medium microwave safe bowl, place butter and almond butter. Cover with a paper plate and microwave on high for two minutes. Remove from the microwave and stir. Microwave for an additional two minutes.
  3. Carefully remove from the microwave, as the mixture will be incredibly hot. Stir in vanilla. Add the confectioners’ sugar and stir until the mixture is thick and no longer glossy, about five minutes. The mixture may look like it is separating. That is okay.
  4. Pour the mixture into the prepared pan. Dab any excess butter on the top. Cover with parchment paper and place in the refrigerator for 2-3 hours, until solidified and cold. Remove the fudge from the refrigerator and cut into pieces. Fudge may be stored in an airtight container at room temperature for up to 1 week.
  • Cook Time: 2 minutes