Peanut Butter Fudge
User Reviews
5
Peanut Butter Fudge
Description
This Peanut Butter Fudge starts by combining sugar and evaporated milk in a saucepan and bringing the mixture to a boil while stirring occasionally and brushing down sugar crystals to prevent graininess. After reaching the desired temperature indicated by a candy thermometer, the mixture is removed from heat and quickly blended with peanut butter, softened butter, vanilla extract, and salt. The combination creates a creamy and rich fudge that firms up as it cools.
The fudge is spread into a greased or parchment-lined pan and allowed to set before cutting into squares. The use of evaporated milk contributes to the fudge’s creamy texture and helps achieve the traditional fudgy consistency without graininess.
Store leftover fudge in an airtight container at room temperature for up to one week or refrigerated for up to two weeks, ensuring it stays fresh and soft.
Ingredients
- 2 cups granulated sugar
- ⅔ cup evaporated milk shake well before pouring
- ¾ cup peanut butter creamy
- 4 Tablespoons butter cut into 4 pieces and softened to room temperature, unsalted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- It's important to have all of your ingredients ready before beginning! Read through the whole recipe before you start and measure out all your ingredients beforehand (the peanut butter, butter, vanilla, and salt should be prepped and ready to go nearby).
- Prepare an 8x8 baking dish (this will yield thinner pieces) or 9x5 bread pan (for thicker pieces) by lightly greasing with butter or lining with parchment paper. Set aside.
- Combine sugar and evaporated milk in a medium-sized saucepan over medium heat.
- Stir ingredients occasionally over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may have begun to settle on the side of the pot to prevent sugar crystals.
- Continue to stir occasionally until sugar is dissolved and mixture comes to a boil (don't turn up the heat, keep on medium or you run the risk of burning your fudge). Once mixture comes to a boil, attach your candy thermometer. Be sure that the point of the candy thermometer is in the middle of the mixture and not touching the bottom of the pan.
- Cook, stirring continuously, until fudge reaches 234-236°F (112-113°C).
- Once fudge reaches temperature, immediately remove from heat and add your peanut butter, butter, vanilla extract, and salt. Stir (avoid scraping the sides of the pot) until butter and peanut butter are melted and mixture is smooth and has started to thicken (1-3 minutes).
- Pour into prepared pan (don't scrape the sides of the pot while pouring) and allow to set completely (several hours at room temperature or you can expedite the process by refrigerating).
- Once fudge has set, slice into small pieces and serve.
Notes
- Prepare all ingredients before starting, especially measured peanut butter, butter, vanilla, and salt to add quickly after boiling sugar mixture.
- Use a candy thermometer to reach the correct temperature to avoid a grainy fudge texture.
- Lightly grease or line your pan with parchment to easily remove fudge after setting.
- Store fudge airtight at room temperature up to 1 week, or refrigerate for up to 2 weeks to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 161" pieces
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 11" piece | |
| Calories | 208kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 140mg | 6% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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