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Peanut Butter Fudge

This old-fashioned peanut butter fudge delivers rich, melt-in-your-mouth sweetness with just a handful of pantry staples. It comes together in under 30 minutes and sets into creamy, sliceable squares perfect for holidays, potlucks, or gifting.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 18 servings
Course: Confection, Desserts
Cuisine: American, Southern
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Fudge Base
  • 2 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter cut into tablespoon sized pieces
  • 1 cup creamy peanut butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt

Equipment

  • Heavy bottomed 3 quart saucepan
  • Wooden spoon or silicone spatula
  • 8x8 inch baking pan
  • Parchment paper
  • Measuring cups and spoons
  • Sharp knife

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving a 2 inch overhang on two opposite sides. Press the parchment firmly into the corners and smooth out any wrinkles.
  2. Measure the sugar, milk, and butter into the saucepan but do not turn on the heat yet. Place the peanut butter, vanilla, and salt in a separate medium bowl right next to the stove.
  3. Set the saucepan over medium heat and stir constantly with a wooden spoon or silicone spatula until the butter melts completely and the sugar dissolves into the milk, about 3 minutes.
  4. Increase the heat to medium high and continue stirring. Watch the mixture climb from small bubbles around the edges to large, vigorous bubbles across the entire surface (a rolling boil).
  5. Once you reach a full rolling boil, set a timer for exactly 2 minutes and keep stirring without stopping. Do not walk away or reduce the heat during this stage.
  6. The moment your timer goes off, immediately remove the pot from the burner and set it on a cool burner or heatproof trivet.
  7. Immediately add the room temperature peanut butter to the hot sugar mixture. Stir vigorously in a circular motion, scraping the bottom and sides of the pot until no streaks remain, about 30 seconds.
  8. Pour in the vanilla extract and sprinkle the salt over the surface. Stir another 30 seconds until both are fully incorporated.
  9. Pour the fudge immediately into the prepared pan. Use the spatula to scrape every last bit from the pot and spread the mixture to the edges and corners.
  10. Use an offset spatula or the back of a spoon dipped in warm water to smooth the surface completely flat. Give the pan a few firm taps on the counter to release air bubbles.
  11. Leave the pan on the counter, uncovered, for 90 minutes to 2 hours until firm to the touch. Do not refrigerate during this initial cooling.
  12. Lift the fudge out of the pan using the parchment handles. Use a large, sharp knife to cut into 36 equal pieces, wiping the blade between cuts for clean edges.

Notes

Use commercial peanut butter brands like Jif or Skippy; natural peanut butter will not set properly. Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks. The fudge can be frozen for up to 3 months. For best results, ensure peanut butter is at room temperature before adding to the hot sugar mixture.