peanut butter fudge recipe
The Best peanut butter fudge recipe
What I love most about this recipe is how versatile it is. Itās great for parties, potlucks, or just a sweet treat to keep in the fridge for when cravings hit. Plus, itās not just deliciousāitās also packed with protein from the peanut butter and a little energy boost from the sugar. I like to cut it into small squares so itās easy to grab, and it keeps well for days (if it lasts that long). The best part? You can make it with natural peanut butter if you want to keep it a little healthier, or go all out with the classic stuff for that nostalgic, melt-in-your-mouth texture. Either way, itās a winner.
Creamy Peanut Butter Fudge
A rich and decadent peanut butter fudge that melts in your mouth. This easy-to-make treat is perfect for holidays, gifts, or satisfying your sweet tooth with minimal effort.
š„Ingredients
- 2 cups granulated sugar
- 1/2 cup whole milk or evaporated milk
- 1/4 cup unsalted butter
- 1/4 cup light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
- 1 1/2 cups marshmallow fluff (or 7 oz marshmallows)
šØāš³Directions
-
1
Line an 8Ć8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper. -
2
In a medium saucepan, combine sugar, milk, butter, corn syrup, and salt. Stir over medium heat until the sugar dissolves. -
3
Bring the mixture to a rolling boil (234ā240Ā°F on a candy thermometer) without stirring. If using a thermometer, boil until it reaches the soft-ball stage. If not, test by dropping a small amount into cold waterāit should form a soft ball. -
4
Remove the saucepan from heat and immediately stir in the vanilla extract. -
5
Add the peanut butter and marshmallow fluff (or marshmallows) to the hot mixture. Stir vigorously until fully melted and smooth. -
6
Quickly pour the fudge into the prepared baking dish and spread it evenly with a spatula. -
7
Let the fudge cool at room temperature for 10 minutes, then refrigerate for at least 2 hours or until firm. -
8
Once set, lift the fudge out of the dish using the parchment paper overhang. Cut into 1-inch squares and serve.
š§Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- 8Ć8-inch baking dish
- Parchment paper
- Candy thermometer (optional but recommended)
- Mixing bowl
šNutrition Facts (per serving)
šNotes
Watch Video Of How Creamy Peanut Butter Fudge Works
ā Frequently Asked Questions About Creamy Peanut Butter Fudge
1. Why did my peanut butter fudge turn out grainy?
Grainy fudge usually happens when the sugar crystals donāt dissolve properly during cooking or if the mixture is stirred after it starts cooling. To prevent this, make sure to stir the sugar and milk mixture constantly until it reaches a full boil, and avoid stirring once the mixture reaches the soft-ball stage (234ā240Ā°F). Using a candy thermometer ensures accuracy.
2. Can I make peanut butter fudge without a candy thermometer?
Yes! If you donāt have a candy thermometer, you can use the cold water test. Drop a small amount of the fudge mixture into a bowl of cold waterāif it forms a soft ball that holds its shape but flattens when pressed, itās ready. If it dissolves, keep cooking. However, a thermometer is more precise for consistent results.
3. How do I store peanut butter fudge, and how long does it last?
Store peanut butter fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate it for up to a month or freeze it for up to 3 months. If refrigerated or frozen, let it sit at room temperature for 10ā15 minutes before serving to soften slightly.
4. Can I substitute natural peanut butter for regular peanut butter in fudge?
Natural peanut butter (the kind with just peanuts and oil) can be used, but it may make the fudge oilier or less stable because it lacks stabilizers. For best results, stir the natural peanut butter well before measuring, and consider adding 1ā2 teaspoons of hydrogenated vegetable oil or shortening to help bind the mixture.
5. My fudge didnāt setāwhat went wrong, and can I fix it?
If your fudge didnāt set, it likely didnāt reach the correct temperature (234ā240Ā°F) or was underbeaten. To fix it, reheat the mixture gently with 1ā2 tablespoons of milk or cream, bring it back to the soft-ball stage, then let it cool and rebeat until thickened. If itās still too soft, you can repurpose it as a sauce for ice cream!
