Ingredients
Scale
- 2 cups granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Preparation:
- Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Lightly grease the lined pan.
- Mixing the Ingredients:
- In a medium-sized saucepan, combine the granulated sugar and milk over medium heat. Stir constantly until the sugar dissolves.
- Cooking the Mixture:
- Bring the mixture to a gentle boil, stirring occasionally. Once it reaches a boil, let it cook without stirring for 2-3 minutes. Use a candy thermometer if available; the mixture should reach around 235°F (soft ball stage).
- Adding Peanut Butter and Butter:
- Remove the saucepan from heat. Add the vanilla extract, creamy peanut butter, and unsalted butter pieces to the hot mixture.
- Mixing and Pouring:
- Stir vigorously until the peanut butter and butter are completely melted and the mixture is smooth and creamy.
- Setting the Fudge:
- Quickly pour the hot peanut butter fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
- Cooling and Cutting:
- Let the fudge cool at room temperature for about 2 hours until it sets. You can also refrigerate it to speed up the setting process.
- Once set, use the parchment paper or foil overhang to lift the fudge out of the pan. Cut it into squares or desired shapes.
Notes
- For a twist, add chopped nuts such as peanuts or walnuts to the fudge mixture before pouring it into the pan.
- Make sure to work quickly when pouring the fudge into the pan as it can set rapidly.