Old Fashioned Peanut Butter Fudge
Old fashioned peanut butter fudge: sugar, milk and butter boiled to the soft-ball stage, then stirred with creamy peanut butter and vanilla, set in a lined pan and cut into 36 squares.
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Ingredients
- 2 cups granulated sugar
- 1/2 cup whole milk evaporated milk gives a richer flavor
- 1/2 cup unsalted butter cut into pieces
- 1 cup creamy peanut butter crunchy adds texture
- 1 teaspoon vanilla extract pure
- chopped peanuts optional, for crunch
- flaky sea salt optional, for a sweet-salty finish
- chocolate chips optional, for a peanut butter-chocolate combo
Instructions
- Line an 8x8-inch or 9x9-inch baking dish with parchment or wax paper, leaving some overhang, and lightly grease the paper.
- In a medium, heavy-bottomed saucepan, combine the sugar, milk and butter. Stir continuously over medium heat until the butter melts and the sugar is fully dissolved.
- Bring to a gentle boil, stirring often so it doesn't burn, and boil until it reaches the soft-ball stage, about 234F on a candy thermometer. Without a thermometer, drop a little into cold water: it should form a soft, pliable ball.
- Take the pan off the heat right away. Quickly stir in the peanut butter and vanilla and stir hard until smooth, thick and glossy.
- Quickly pour the fudge into the prepared pan and smooth the top.
- Let it cool at room temperature for 1 to 2 hours, or refrigerate for 30 to 45 minutes, until fully set.
- Lift the fudge out using the paper and cut it into small squares with a sharp knife. Makes 36 small squares.
Notes
Store wrapped in an airtight container up to 1 week at room temperature or 1 to 2 weeks in the fridge; freeze up to about 2 months.
Nutrition
Serving: 1servingCalories: 111kcalCarbohydrates: 12.9gProtein: 1.7gFat: 6.3gSodium: 32mgFiber: 0.3gSugar: 12g
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