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Creamy Peanut Butter Fudge

Creamy Peanut Butter Fudge

This classic peanut butter fudge is rich, smooth, and sliceable, with a balanced sweetness and a clean roasted peanut flavor. A candy thermometer helps ensure the proper soft-ball stage for a creamy texture rather than a grainy one.

Prep: 135 min · Cook: 12 min · Total: 147 min · Serves: 8

Ingredients

  • 2 cups granulated sugar
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 0.25 tsp fine salt
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter (cut into pieces)

Instructions

  1. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides, and lightly butter the parchment so the fudge releases cleanly after chilling.
  2. Measure 2 cups granulated sugar, 0.5 cup whole milk, 0.5 cup unsalted butter, 1 cup creamy peanut butter, 1 tsp vanilla extract, and 0.25 tsp fine salt before turning on the stove, because the fudge sets quickly once it reaches the proper temperature.
  3. Attach a candy thermometer to a heavy 3-quart saucepan, making sure the bulb sits in the syrup but does not touch the bottom of the pan for an accurate reading.
  4. Add 2 cups granulated sugar, 0.5 cup whole milk, and 0.5 cup unsalted butter to the saucepan and set it over medium heat.
  5. Stir the mixture with a heatproof silicone spatula for 4-5 minutes, until the butter melts completely, the sugar is evenly moistened, and the mixture begins to bubble around the edges.
  6. Increase the heat to medium-high and bring the mixture to a steady boil, then stop stirring and cook for 5-7 minutes, until the candy thermometer reads 234°F to 236°F and the bubbles look thick and glossy.
  7. Immediately remove the saucepan from the heat and let the bubbling subside for 1 minute; do not scrape sugar crystals from the sides of the pan, because they can make the fudge grainy.
  8. Add 1 cup creamy peanut butter, 1 tsp vanilla extract, and 0.25 tsp fine salt to the hot syrup, then stir vigorously with the silicone spatula for 1-2 minutes, until the mixture is smooth, slightly thickened, and no streaks of peanut butter remain.
  9. Pour the fudge into the prepared 8-inch square pan and spread it into an even layer with the spatula, smoothing the top while it is still warm and fluid.
  10. Let the pan stand on a heatproof surface at room temperature for 30 minutes, until the surface is no longer glossy and the pan is cool enough to handle.
  11. Transfer the pan to the refrigerator and chill for at least 1 hour 30 minutes, until the fudge is firm to the touch and holds a clean edge when gently lifted with the parchment.
  12. Use the parchment overhang to lift the fudge from the pan, place it on a cutting board, and cut it with a sharp chef's knife into 8 large squares or smaller bite-size pieces before serving.

Nutrition (per serving)

  • Calories: 496
  • Protein: 9 g
  • Fat: 28 g
  • Carbohydrates: 58 g
  • Fiber: 2 g
  • Sugar: 54 g
  • Sodium: 219 mg

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