Introduction
Peanut butter fudge is the ultimate nostalgic sweet—silky, rich, and melt-in-your-mouth. This streamlined stovetop method delivers perfect texture every time, making it ideal for holidays, bake sales, gifting, or a just-because treat.
Ingredients
Base batch (makes one 8×8-inch pan)
- 2 cups granulated sugar
- 1 cup milk
- 2 cups creamy peanut butter
- 2 teaspoons vanilla extract
Pan guide
- Single batch: 8×8-inch pan
- Double batch: 11×13-inch pan
- Triple batch: 9×13 plus one 8×8 (or two 9×9’s)
Instructions
1) Prepare the pan
Grease your pan lightly with butter or spray, or line with parchment (overhang helps lift out for neat cuts).
2) Boil the sugar & milk
Combine sugar and milk in a medium saucepan. Cook over medium heat, stirring regularly, until it reaches a rolling boil.
Once boiling, boil exactly 2½ minutes (or to ~234°F / 112°C soft-ball stage). Stir frequently and keep the heat steady.
3) Finish the fudge
Remove from heat. Immediately stir in peanut butter and vanilla until completely smooth and glossy.
4) Pour & set
Pour into the prepared pan and smooth the top. Let cool at room temperature until firm (several hours), or chill to speed it up.
5) Cut & serve
Lift out (if using parchment) and cut into small squares with a sharp knife. Wipe the blade between cuts for clean edges.
Method Notes (Why This Works)
- Precise boil time / temp: 2½ minutes (≈234°F) ensures the syrup concentration sets the fudge without graininess.
- Off-heat mix-ins: Adding peanut butter and vanilla off the heat preserves silkiness and flavor.
- Minimal stirring during boil: Stir to prevent scorching, but don’t over-agitate—too much can crystallize sugar.
Pro Tips for Perfect Fudge
- Thermometer win: If you’re new to candy making, use a candy thermometer to hit ~234°F.
- No scorch zone: Use a heavy-bottomed pan and medium heat.
- Texture control: If your peanut butter is very thick, warm it slightly so it incorporates fast and smooth.
- Clean cuts: Let set 3–4 hours (or overnight), then cut with a hot, dry knife.
Variations
- Salty-sweet: Sprinkle flaky sea salt over the top before it sets.
- Chocolate ribbon: Swirl ½ cup melted chocolate over the surface and marble with a toothpick.
- Crunch factor: Fold in ¾–1 cup chopped roasted peanuts, pretzels, or mini peanut butter cups just before pouring.
- Maple twist: Replace 1 tsp vanilla with maple extract.
- Dark roast: Stir in 1 tsp espresso powder with the peanut butter for deeper flavor.
Storage & Gifting
- Room temp: Airtight container, up to 1 week.
- Refrigerator: Up to 2 weeks (bring to room temp to serve).
- Freeze: Wrap slab or squares well (plastic + freezer bag) up to 2 months; thaw wrapped.
- Gifting: Layer squares in tins with parchment between layers.
Troubleshooting
- Fudge too soft: Boiled a touch short; chill to firm. Next time, ensure 2½ minutes or 234°F.
- Grainy texture: Boiled too long or stirred vigorously while cooling; measure temp and stir just to combine.
- Greasy layer: Peanut butter overheated; work quickly off heat and mix until fully emulsified.
FAQs
Can I use natural peanut butter?
Use no-stir creamy for best texture. If using natural, choose one with stabilized oils and stir thoroughly; the set may be softer.
Can I halve the recipe?
Yes—use a loaf pan (8½×4½) or mini square pan.
Can I make it dairy-free?
Use an unsweetened dairy-free milk with similar fat (evaporated oat or full-fat almond). Texture may vary slightly.
Nutrition (estimate per 1-inch square)
- Calories: 150–200
- Fat: 12–15 g (mostly heart-friendly mono-/polyunsaturated from peanut butter)
- Carbs: 15–20 g (12–15 g sugars)
- Protein: 4–5 g
- Fiber: 1–2 g
(Varies with cut size and brand.)
History Bite
Fudge emerged in the late 1800s in the U.S.; the peanut butter version rose with PB’s popularity in the 20th century—especially across the Midwest and South—becoming a holiday-table staple.
Quick Scaling Cheat-Sheet
- Single: 2 c sugar · 1 c milk · 2 c PB · 2 tsp vanilla → 8×8 pan
- Double: 4 c sugar · 2 c milk · 4 c PB · 4 tsp vanilla → 11×13 pan
- Triple: 6 c sugar · 3 c milk · 6 c PB · 6 tsp vanilla → 9×13 + 8×8
Closing
Simple method, classic flavor, guaranteed smiles—this Peanut Butter Fudge is the easiest path to old-fashioned, creamy perfection. Make a batch (or three), wrap in parchment, and watch it disappear. 🥜🍬
