Prepare the Pan: Line an 8×8 inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Lightly butter the paper/foil.
Combine Ingredients: In a heavy-bottomed, medium-sized saucepan (at least 3-quart capacity to prevent boiling over), combine the white sugar, brown sugar, milk, corn syrup, and salt. Stir with a wooden spoon just until the sugars are moistened.
Dissolve the Sugar: Cook over medium-low heat, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved. This is a crucial step. To test, dip a clean spoon into the mixture and check for any gritty sugar crystals.
Cook to Soft-Ball Stage: Once the sugar is dissolved and the mixture is at a full boil, stop stirring. Attach a candy thermometer to the side of the pan, making sure the bulb is not touching the bottom. Let the mixture boil without stirring until it reaches 234°F – 238°F (112°C – 114°C), the “Soft-Ball Stage.” This will take about 5-10 minutes.
Cool the Mixture: Immediately remove the pan from the heat. Without stirring, let the fudge mixture cool down to 110°F (43°C). This can take 45 minutes to an hour. Do not disturb it—no stirring, no shaking the pan. This cooling step is essential for creating a creamy, not grainy, fudge.
Add Flavor and Beat: Once cooled to 110°F, add the peanut butter and vanilla extract. Now, beat the fudge vigorously with a wooden spoon or a hand mixer on low speed until it thickens, loses its gloss, and the peanut butter is fully incorporated. This should take 3-5 minutes. You’ll see the texture change and become thicker and more matte.
Spread and Set: Quickly pour the fudge into your prepared pan and spread it into an even layer. It will set quickly.
Cut and Serve: Let the fudge cool completely at room temperature until firm. Use the parchment/foil overhang to lift the entire block of fudge out of the pan. Place it on a cutting board and cut into 1-inch squares with a sharp knife.
Easy No-Cook Peanut Butter Fudge (Shortcut Version)
This is the fastest, easiest way to get your fudge fix! It’s rich, creamy, and requires no candy thermometer.
Yields: About 36 one-inch squares
Ingredients:
· 1 cup (2 sticks) unsalted butter
· 1 cup creamy peanut butter
· 1 teaspoon vanilla extract
· ⅛ teaspoon salt (omit if using salted butter)
· 3 ½ – 4 cups powdered sugar, sifted
Instructions:
Prepare the Pan: Line an 8×8 inch pan with parchment paper.
Melt Base: In a medium saucepan over low heat, melt the butter and peanut butter together, stirring until smooth and combined. Remove from heat.
Mix in Flavor: Stir in the vanilla extract and salt.
Add Sugar: Gradually stir in the powdered sugar, one cup at a time, until the mixture is very thick and smooth. (You may not need the full 4 cups—stop when it’s hard to stir but still pourable).
Press and Set: Pour the fudge into the prepared pan and press it down firmly and evenly with a spatula or your hands (lightly buttered to prevent sticking).
Chill: Refrigerate for at least 1-2 hours, or until firm.
Cut: Slice into squares. Store this fudge in the refrigerator.
Tips for Fudge Perfection:
· Don’t Stir During Boil: This is the #1 rule for preventing graininess in the cooked version. Stirring can cause sugar crystals to form.
· Use a Candy Thermometer: For the classic recipe, this is non-negotiable for the right texture.
· The Right Peanut Butter: For the creamiest, most stable fudge, use a standard commercial brand like Jif or Skippy. The oils in natural peanut butter can separate and make the fudge greasy.
· Weather Matters: Humid or rainy days can prevent fudge from setting properly. It’s best to make fudge on a cool, dry day.
· Storage: Store fudge in an airtight container at room temperature for up to 2 weeks. It can also be frozen for up to 3 months.
Enjoy your delicious, homemade creamy peanut butter fudge
