Of course! Creamy peanut butter fudge is a classic, no-fuss treat that’s incredibly satisfying to make. This recipe is for the old-fashioned, cooked version (which gives the best, most traditional texture) but I’ve also included an easier, no-cook “shortcut” version.
The key to a super creamy (not grainy) texture is dissolving the sugar completely and not stirring once it reaches the boil.
Classic Creamy Peanut Butter Fudge
This version uses a candy thermometer and results in a smooth, melt-in-your-mouth fudge with that perfect old-fashioned texture.
Yields: About 64 one-inch squares
Prep time: 15 minutes
Cook time: 10 minutes
Setting time: 2-4 hours
Ingredients:
· 2 cups granulated sugar
· 1 cup packed light brown sugar
· 1 cup whole milk or evaporated milk (evaporated milk makes it richer)
· 1 tablespoon light corn syrup (helps prevent graininess)
· ½ teaspoon salt
· 1 cup creamy peanut butter (not “natural” style—use one with stabilizers like Jif or Skippy)
· 1 teaspoon pure vanilla extract
Instructions:
