Indulge in the nostalgic delight of this Classic Creamy Peanut Butter Fudge – a truly irresistible treat that promises to melt in your mouth with its smooth, velvety texture and rich, nutty flavor. Unlike some fudges that can be grainy or hard, this recipe delivers an impeccably creamy consistency, making it an absolute joy to bite into. Each square is a perfect blend of sweet and savory, with the deep, comforting taste of roasted peanuts shining through. It’s an easy-to-make confection that brings a touch of homemade warmth to any occasion, whether it’s a holiday platter, a thoughtful gift, or simply a well-deserved personal indulgence.
The magic of this peanut butter fudge lies in its straightforward approach, combining pantry staples into a decadent candy that requires no complex techniques or specialized equipment. The result is a consistently smooth, sliceable fudge that holds its shape beautifully at room temperature. The process involves cooking a sugar and milk base to a specific temperature, then incorporating the star ingredient – creamy peanut butter – along with butter and vanilla, which contribute to its luxurious texture and depth of flavor. The key to its success is careful temperature control and a patient, steady stir, followed by the crucial cooling and setting period.
Beyond its incredible taste, this peanut butter fudge is remarkably versatile. It can be dressed up with a sprinkle of sea salt flakes for a sophisticated sweet-and-salty contrast, mixed with miniature chocolate chips for a “buckeye” inspired treat, or even incorporated into other desserts like brownies or ice cream sundaes. Its comforting familiarity makes it a universal crowd-pleaser, appealing to both children and adults. Preparing a batch fills your kitchen with the enticing aroma of sweet peanut butter, a harbinger of the deliciousness to come. This recipe is designed to be approachable for home candy makers, ensuring that you can achieve bakery-quality fudge with confidence. Once you master this classic, you’ll find yourself reaching for it time and again, as it becomes a cherished part of your dessert repertoire, creating moments of sweet satisfaction with every creamy, peanut buttery bite.
Ingredients:
- 2 cups (400g) granulated sugar
- ¾ cup (180ml) whole milk (or evaporated milk for extra creaminess)
- ½ cup (113g) unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- 1 cup (250g) creamy peanut butter (do not use natural or oil-separated peanut butter for this recipe, as it will affect the texture and cause oil separation)
- Pinch of salt (optional, but enhances flavor, especially with unsalted peanut butter)
Optional Add-ins/Toppings:
- Flaky sea salt (for sprinkling on top)
- ½ cup miniature chocolate chips
- ¼ cup chopped roasted peanuts (for extra crunch)
Instructions:
Part 1: Preparation (Before You Begin Cooking)
- Prepare Your Pan: Grease an 8×8 inch (20×20 cm) square baking pan with butter or line it with parchment paper, leaving an overhang on two sides to easily lift the fudge out later. If using parchment, lightly grease the parchment as well for easier removal. This step is critical, as once the fudge is ready, you’ll need to pour it quickly.
- Measure Ingredients: Measure out all your ingredients precisely. Have them ready and within arm’s reach. This recipe moves relatively fast once cooking begins, so mise en place (everything in its place) is key. Ensure your peanut butter is at room temperature for easier incorporation.
- Set Up Thermometer (Highly Recommended): If you have a candy thermometer, clip it to the side of a heavy-bottomed saucepan, ensuring the tip doesn’t touch the bottom of the pan. This is crucial for achieving the correct consistency.
Part 2: Cooking the Fudge Base
- Combine Sugar and Milk: In a heavy-bottomed 3-quart saucepan (the heavy bottom helps prevent scorching), combine the granulated sugar and whole milk.
- Dissolve Sugar: Place the saucepan over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar completely dissolves. This is important to prevent a grainy texture in the final fudge. Continue stirring until the mixture comes to a full rolling boil.
- Add Butter and Boil to Temperature: Once boiling, add the cubed unsalted butter to the mixture. Insert your candy thermometer. Continue to cook, stirring occasionally (not constantly once butter is melted, as over-stirring can cause crystallization), until the mixture reaches 234°F (112°C) – the soft-ball stage.
- Without a Thermometer (Soft-Ball Test): If you don’t have a thermometer, drop a small amount of the boiling syrup into a cup of very cold water. It should form a soft, pliable ball that can be flattened when pressed between your fingers but still holds its shape. If it dissolves, keep cooking. If it’s too hard, you’ve overcooked it. Practice this a few times to get a feel for it.
- Remove from Heat: As soon as the mixture reaches 234°F (112°C), immediately remove the saucepan from the heat.
Part 3: Finishing and Setting the Fudge
- Add Flavorings: Without stirring, immediately add the vanilla extract, creamy peanut butter, and the pinch of salt (if using) to the hot sugar mixture. Do not stir them in yet.
- Allow to Cool Slightly (Crucial Step): Let the mixture sit undisturbed for 5-10 minutes. This allows the temperature to drop slightly, which helps in creating a smoother, creamier fudge texture. It prevents crystallization that can lead to a grainy fudge.
- Beat the Fudge: After the resting period, use a wooden spoon or a stand mixer with a paddle attachment (or a hand mixer) and begin beating the fudge vigorously. This is the stage where the magic happens!
- Continue beating until the fudge thickens considerably, loses its glossy sheen, and becomes creamy and opaque. It will start to look like thick peanut butter. This process can take 5-10 minutes. You’ll notice it pulling away from the sides of the pan slightly. The consistency will change from runny to thick and somewhat stiff.
- If using optional add-ins like chocolate chips or chopped peanuts, fold them in during the last minute of beating.
- Pour into Prepared Pan: Immediately pour the thickened fudge into your prepared 8×8 inch pan.
- Smooth and Set: Using an offset spatula or the back of a spoon, quickly spread the fudge evenly into the pan. If desired, sprinkle with flaky sea salt while still warm.
- Cool and Set: Let the fudge cool completely at room temperature for at least 2-3 hours, or preferably in the refrigerator for 1-2 hours, until it is completely firm. Do not rush this step, as proper setting ensures easy cutting and a non-sticky texture.
Part 4: Cutting and Storing
- Cut into Squares: Once the fudge is completely firm, use the parchment paper overhang to lift the entire slab of fudge out of the pan onto a cutting board.
- Slice: Using a sharp knife, cut the fudge into 1-inch (2.5 cm) squares or your desired size. Wipe the knife clean between cuts for neater pieces.
- Store: Store the Classic Creamy Peanut Butter Fudge in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 3-4 weeks. If storing in layers, separate them with parchment paper to prevent sticking. For longer storage, you can freeze it for up to 3 months.
Tips for Perfect Fudge Every Time:
- Accuracy is Key: Measuring ingredients precisely is more important in candy making than in baking.
- Heavy-Bottomed Pan: This prevents scorching and helps maintain a more even temperature.
- Candy Thermometer is Your Best Friend: While a soft-ball test is possible, a candy thermometer removes the guesswork and drastically increases your chances of success.
- Don’t Scrape the Sides: When the sugar mixture is boiling, avoid scraping down the sides of the pan with a spoon, as this can introduce sugar crystals back into the syrup and cause graininess. If crystals form, brush them down with a wet pastry brush.
- Patience in Beating: The beating stage is where the fudge transitions from syrup to creamy solid. Don’t stop too early, or your fudge won’t set properly. Beat until it visibly thickens and loses its sheen.
- Quick Work: Once the fudge is ready, pour and spread it quickly as it will begin to set rapidly.
- Room Temperature Setting: While chilling speeds it up, letting it set at room temperature often results in a smoother, creamier texture.
Enjoy this incredibly delicious and satisfying Classic Creamy Peanut Butter Fudge!