Old-Fashioned Peanut Butter Fudge

🕒 Prep: 10 min
🔥 Cook: 3 min
🍽 Serves: 16
★★★★★
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If you've been on the hunt for a sweet treat with just the right balance of creamy and slightly salty, this Old-Fashioned Peanut Butter Fudge might just hit the spot. It's a simple, no-frills recipe that delivers melt-in-your-mouth goodness every time.

Old-Fashioned Peanut Butter Fudge

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Ingredients for Old-Fashioned Peanut Butter Fudge

Ingredients for Old-Fashioned Peanut Butter Fudge

The key players in this fudge are simple but mighty. Granulated sugar is the backbone, giving the fudge its sweet, slightly grainy texture. Whole milk adds creaminess, while vanilla extract brings a hint of warmth and depth to the flavor. The star of the show, creamy peanut butter, provides richness and that iconic nutty flavor we all know and love. A touch of salt balances out the sweetness and enhances the peanut butter's natural taste.

Why This Old-Fashioned Peanut Butter Fudge Works

Sugar and milk start out thin on the stove, but as they heat and boil together, water cooks off and the sugar solution gets thicker and hotter. During that rolling boil, the sugar dissolves fully and the liquid reaches a point where, once it cools, it will firm up instead of staying syrupy. Those exact 2 and a half minutes matter, because too little time leaves the fudge soft and sticky, and too much time makes it dry and crumbly.

Once the pan comes off the heat, peanut butter goes in while the sugar mixture is still very hot. The warm sugar syrup melts and loosens the peanut butter, and the peanut butter thickens the syrup. As everything cools in the pan, the sugar starts to set and the peanut butter fat stays spread through it, so the fudge holds its shape but still feels smooth and a little soft when bitten. Letting it sit at room temperature gives the sugar time to firm up all the way, so the squares cut cleanly and don’t slump.

Old-Fashioned Peanut Butter Fudge Tips & Tricks

  • Use a heavy-bottomed saucepan to prevent scorching.
  • Work quickly when adding peanut butter to avoid it setting too fast.
  • If your fudge is too soft, it might not have boiled long enough; too hard means it boiled too long.

Mistakes To Avoid

Letting the sugar and milk boil for too long makes the mixture go past fudge and into hard candy territory. The sugar gets cooked to a higher stage, so once it cools, the fudge turns rock hard and crumbly instead of soft and sliceable.

Starting to time the “2 and a half minutes” before the mixture is at a real rolling boil causes the opposite problem. The sugar doesn’t cook enough, so the fudge sets very soft or stays almost like thick peanut butter and won’t hold clean squares.

Using high heat to “speed it up” often leads to scorching on the bottom of the pan. Burned sugar sticks and dark specks run through the fudge, and that scorched layer can also make the whole batch grainy.

Adding the peanut butter while the pot is still on the heat makes it cook instead of just melting in. The oils can separate, leaving a greasy layer on top and a dense, slightly rubbery block underneath.

Cutting into the fudge before it is fully cool breaks the texture. The center is still soft and warm, so the pieces squish, smear, and refuse to hold neat shapes.

Equipment Used:

Medium saucepan, Wooden spoon, 8x8-inch baking pan

Ingredients

  1. 2 cups granulated sugar
  2. 1/2 cup whole milk
  3. 1 tsp vanilla extract
  4. 3/4 cup creamy peanut butter
  5. 1/4 tsp salt

Step-by-step Instructions

  1. 1. Grease an 8x8-inch pan with butter or line it with parchment paper.
  2. 2. In a medium saucepan, combine the sugar and milk over medium heat, stirring constantly until the sugar is dissolved.
  3. 3. Allow the mixture to come to a rolling boil and cook for exactly 2 and a half minutes without stirring.
  4. 4. Remove the saucepan from heat and quickly stir in the vanilla extract, peanut butter, and salt until smooth and well combined.
  5. 5. Pour the fudge mixture into the prepared pan, spreading it evenly.
  6. 6. Let the fudge cool at room temperature for at least 2 hours or until completely set.
  7. 7. Once set, cut into small squares and enjoy.

Frequently Asked Questions

Can I use crunchy peanut butter instead?
Absolutely! It'll add a bit more texture to the fudge.
How should I store the fudge?
Store it in an airtight container at room temperature for up to a week or in the fridge for longer shelf life.
Can I double the recipe?
Yes, just make sure to use a larger pan and extend the cooking time slightly.

Serving Ideas for Old-Fashioned Peanut Butter Fudge

This fudge pairs beautifully with a cold glass of milk or a warm cup of tea, making it a versatile treat for different occasions. It also works well as an indulgent topping for vanilla ice cream or a filling for cookies.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.